Cheesecake Factory Tex Mex Egg Rolls
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
24 Servings
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Calories
144 kcal
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Course
Appetizer
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Cuisine
Mexican-American Fusion
Cheesecake Factory Tex Mex Egg Rolls
Description
This recipe involves cooking seasoned chicken breast with onion, garlic, cumin, chili powder, and salt, then mixing it with black beans, corn, diced bell pepper, tomato, shredded cheddar, and chopped cilantro. The filling is placed in egg roll wrappers, folded securely, and fried in canola oil heated to 375 degrees Fahrenheit until the wrappers turn golden brown and crisp. The avocado dipping sauce combines softened cream cheese, sour cream, cilantro leaves, and avocado, blended to a smooth creaminess providing a fresh, rich accompaniment to the crispy egg rolls. These offer a hearty Tex-Mex appetizer or snack with a contrast of crunchy shell and spiced, cheesy filling.
Ingredients
TEX MEX EGG ROLLS
- 1 tablespoon vegetable oil , plus more for frying
- 2 cups chicken breast cooked and diced
- 1/2 yellow onion , diced
- 1 clove garlic , minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1 cup black beans
- 1 cup corn
- 1 green bell pepper , diced
- 1 Roma tomato , diced finely and dried on paper towel
- 1/2 cup cheddar cheese , shredded
- 2 tablespoons cilantro chopped
- 1 package egg roll wrappers , 24 count
AVOCADO DIPPING SAUCE
- 8 ounces cream cheese , softened
- 1/4 cup sour cream
- 1 bunch cilantro , stems removed
- 1/2 avocado
Instructions
Avocado Dipping Sauce
- In a food processor, add the cream cheese, sour cream, cilantro leaves and avocado. Pulse and blend until a smooth creamy sauce.
- Transfer to a bowl. Chill in the refrigerator while you make the egg rolls. Stir a few times and serve.
Tex Mex Egg Rolls
- Add the vegetable oil to a cast iron skillet on high heat with the chicken, onion, garlic, cumin, chili powder and kosher salt.
- Stir and cook for 1 minute before turning off the heat.
- Add in the corn, black beans, bell pepper, tomato, cheddar cheese and cilantro and stir together.
- Add 3 tablespoons of the mixture to the middle of an egg roll wrapper.
- Starting from the bottom left pull corner over the meat, then fold the two sides in.
- Wet the edges and roll tightly.
- Set a pan to heat with canola oil, about an inch high would do the trick.
- Heat the oil until it's 375 degrees.
- Add 3-4 egg rolls to the hot oil, careful not to overcrowd the pan.
- Fry until the outside is golden brown.
- Once they have browned, you can take them out and dry them on a cooling rack or brown paper bag.
- Serve hot with the avocado dipping sauce.
Notes
- Servings are calculated per one egg roll to help portion control.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Servings
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 23mg | 8% |
| Sodium | 246mg | 10% |
| Potassium | 159mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 286IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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