Happy Sunday everyone! I hope that you all have had a great weekend. I joined Facebook recently and it has been interesting to see people on there that I haven’t seen in a really long time. It has been such a joy to reconnect and see how they are doing. I know that I am probably the last person earth to join Facebook but what can I say? I’m late to the social media scene, or as my daughter says, “soc med”. I’m constantly late on things that go viral or have a lot of media attention. For instance, I didn’t see the movie, Titanic until 10 years after it came out. I didn’t even see Footloose until five years ago and I haven’t seen The Notebook.
So, having a blog is a big deal for me. I love cooking and creating recipes so I have found that a blog is a great way to share my efforts with other people, even though it has forced me to get on board with social networking. There may be hope for me yet.
Today’s recipe was inspired by the Southwestern Egg Rolls at Chili’s, the restaurant. This is not a copycat recipe; there are already plenty of those already out there. This is a recipe with some similarities and some differences and hopefully, you’ll find the outcome delicious! We certainly did. These babies were gobbled up quickly and worked great for our relaxed Sunday dinner. I’m even including a fun recipe for avocado cilantro dipping sauce. It’s such a nice compliment to these egg rolls.
Enjoy the rest of your weekend, fellow foodies!
1 pound ground turkey
15.25 ounce can whole kernel corn drained
15.5 ounce pinto beans drained
1 cup chopped and cored tomatoes
1/4 cup chopped fresh cilantro with stems removed
2 teaspoons Kosher salt
1 teaspoon onion powder
2 teaspoons ground cumin
1 cup shredded sharp cheddar cheese
1 pound egg roll wrappers
Vegetable oil for frying
Avocado Cilantro Sauce:
1/2 cup crema Mexicana or sour cream
2 teaspoons lemon juice
1/4 cup chopped fresh cilantro stems removed
1 teaspoon Kosher salt
1. In a large skillet on medium high heat on the stovetop, add first 8 ingredients. Cook until turkey is no longer pink. Drain. Add cheese.
2. Heat 1-2 inches of vegetable oil in a large skillet on medium heat.
3. Add 2-3 tablespoons of turkey mixture to each egg roll wrapper and roll up. Make sure there are no holes for filling to escape.
4. Fry each side of the egg roll in the hot oil for 30 seconds to 1 minute per side or until golden brown. Place on a paper towel lined plate.
5. In a food processor, combine ingredients for the sauce. Process on the slice/shred setting until ingredients are combined, about 1 minute. You may have to scrape down the sides.
6. Serve egg rolls with sauce and enjoy!