Yum! Yum!

Unfortunately the sickness continues so we had to cancel our plans to go to the hockey game. I feel yucky (yes, yucky) today and the boys are still under the weather a bit so I decided it best to cancel and not spread our germs.

So, in lieu of actually making my southwestern egg rolls as planned, I decided to share the recipe if anyone is looking for a fabulous appetizer to take to a holiday party this season. Every time I make this dish I always have someone ask me for the recipe. They are THAT GOOD! Unfortunately I don't have a picture of them to put up.

So this one is for you Megan!

The recipe was originally based on an appetizer I had at Bennigan's but has been tweaked by yours truly to my liking. So here it goes:

Fire-Roasted Salsa and
Pineapple Cream dipping sauce 

1 Cup mayonnaise (NOT Miracle Whip)
4 TBS fire roasted salsa
8 ¼ oz can crushed pineapple, drained (reserve juice)
2 TBS pineapple juice
1 ½ - 2 TBS sugar

Combine all ingredients and mix together. Chill in refrigerator for an hour.

Southwestern Egg rolls

1 tablespoon vegetable oil 
1 can of canned chicken
1 jalapeno pepper 
1 medium onion, diced
½ can of corn 
1 can of black beans, rinsed and drained 
10 0z pkg frozen shredded spinach, thawed and drained 
1 teaspoon cumin (or more if you like)
1 teaspoon chili powder 
1/4 teaspoon salt 
dash cayenne pepper 
2 cups shredded Monterey Jack cheese
1 pkg 7-inch flour tortillas OR 1 pkg egg roll wrappers

Vegetable shortening for deep frying

Heat oil, add chicken through onions making sure to break
chicken into smaller pieces. Sautee until heated
through and the onions begin to turn translucent. Add
remaining ingredients up through the cayenne pepper.
Heat mixture through, adjusting spices to taste. Once
heated, empty into a large mixing bowl and stir in cheese.

If using tortillas:

Heating tortillas in a microwave for 10-15 seconds
will make them easier to use. Spoon 1-2 TBS of bean
mixture into a tortilla and wrap like an egg roll.
Hold in place with a toothpick if necessary.
Put in freezer for about 15 minutes to help keep
their shape. (Take toothpicks out before frying!)

If using egg roll wrappers:

Add 1-2 TSP of bean mixture to wrapper, following
instructions on package to wrap like an egg roll.


Heat vegetable shortening to 375 degrees.
Carefully lower egg rolls into hot oil and cook
until browned all over. The cooking time will
vary depending on if you use the tortillas or
the egg roll wrappers.

Slice rolls in half diagonally and serve warm with salsa dipping sauce.

Enjoy!

Following is a request by Michael. He has asked that I put
a picture up from one of his favorite video games.

Note: I have purposely left the the name of the game off to limit judgment on our parenting.