South Of The Border Roll Ups Recipes

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SOUTH OF THE BORDER EGG ROLLS RECIPE - (4.5/5)



South of The Border Egg Rolls Recipe - (4.5/5) image

Provided by Janaermo

Number Of Ingredients 14

1 pkg Nasoyo® Egg Roll Wraps
2 tbsp Conolo oil
l skinless, boneless chicken breast half
2 tbsp green onion, minced
2 tbsp red bell pepper, minced
1/3 cup corn
1/4 cup block beans, rinsed ond drained
1/2 tsp ground cumin
1/2 tsp chili powder
l/3 tsp soil
1 pinch Cayenne pepper
3/4 cup shredded Monterey Jack cheese
Non-stick cooking sproy if baking
Olive oil as needed if baking, optiona

Steps:

  • Rub 1 tbsp oil over chicken. In a medium saucepan over medium he!it, cook chicken 5 minutes per side, until meat is no nger pink. Remove hom hem ond set aside. Heat remaining oil in medium saucepan over medium heat. Stir in onion and red pepper. Cook 5 minutes; until tender. Cube chicken ond odd to pon along with the corn, black beans, cumin, chili powder, salt and cayenne pepper. Cook 5 minutes; until tender. Remove from heat and toss in cheese. Place wrap in a diamond shapeand odd even amounts of filling horizontally in center of wrap. Fold bottom coner over filling, then fold in side coners. Brush top corner with water ond roll up wrop tightly to enclose filling, sealing roll with top flop. frying Option:In o Iarge skillet, heat oil to 375° F and place rolls flap down, a few at a time, turing occasional , until golden, 2-3 minutes. drain on paper towels. - Baking Option:Heat oven to 400° E Place rolls on a baking sheet coated with cooking spray.lightly brush tops With olive oil and bake until golden brown, about 10 minutes.

SOUTHWESTERN EGG ROLLS



Southwestern Egg Rolls image

Favorite appetizer from Chili's. Mexican style eggroll (fried tortilla) filled with typical south of the border ingredients. Found it on all recipes.

Provided by ladyolights

Categories     Poultry

Time 14m

Yield 4-6 serving(s)

Number Of Ingredients 16

2 tablespoons vegetable oil
1 lb ground turkey
2 tablespoons minced green onions
2 tablespoons minced red bell peppers
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed, drained and dry
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded monterey jack cheese
5 (6 inch) flour tortillas
1 quart oil (for deep frying)

Steps:

  • Use medium pan over medium heat cook chicken after you've massaged it with oil (1 TBs). Cook 5 min on each side till it's thru. Then set aside.
  • Using the rest of the oil saute green onion and red pepper till tender. 5 minute.
  • Chop chicken and add to the veges. Add in beans, corn, spinach, peppers, and spices. Stir while cooking till well mixed and tender. Remove from heat, add cheese and mix in till it melts.
  • Microwave torillias wrapped in damp paper towels ca. 1 minute or till soft.
  • Fill tortillas with equal amounts of mixture. Roll it tightly not forgetting to wrap the bottom. Hold together with toothpicks. Place in freezer safe pan top with pastic wrap and freeze for minute 4 hours.
  • In a deep pan heat frying oil to 375. Fry frozen tortillas (careful of splatter) 10 min each or till desired brown. (less fat variety bake at 400 for 20 min).

Nutrition Facts : Calories 2444.8, Fat 244.4, SaturatedFat 36.5, Cholesterol 97.2, Sodium 718.6, Carbohydrate 37, Fiber 3.7, Sugar 1.6, Protein 34.1

SOUTH-OF-THE-BORDER WRAPS



South-of-the-Border Wraps image

Dinner ready in just 15 minutes! Enjoy these beans, veggies and salsa-filled tortilla wraps - a cheesy meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 7

1 can (8 ounces) kidney beans
1 can (8 ounces) whole kernel corn
1 small bell pepper
1/2 cup chunky-style salsa
1 tablespoon chopped fresh cilantro or parsley
4 flour tortillas (8 to 10 inches in diameter)
1/2 cup shredded Cheddar cheese (2 ounces)

Steps:

  • Drain the kidney beans in a strainer, rinse with cool water and place in a bowl. Drain the corn in a strainer.
  • Cut the bell pepper lengthwise in half, and cut out seeds and membrane. Chop enough of the bell pepper to measure 1/4 cup. Wrap and refrigerate any remaining bell pepper.
  • Mix the beans, corn, bell pepper, salsa and cilantro.
  • Place the tortillas on a clean counter or on waxed paper. Spread about 1/2 cup of the bean mixture over each tortilla to within 1 inch of the edge. Sprinkle 2 tablespoons cheese over each tortilla.
  • Fold opposite sides of each tortilla up toward the center about 1 inch over the filling--the sides will not meet in the center. Roll up tortilla, beginning at one of the open ends. Place wraps, seam sides down, in the microwavable dish.
  • Microwave uncovered on High 1 minute. Rotate dish 1/4 turn. Microwave 1 minute to 1 minute 30 seconds longer.

Nutrition Facts : Calories 335, Carbohydrate 53 g, Cholesterol 15 mg, Fiber 6 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 800 mg

SOUTH OF THE BORDER DOUGHNUTS (BUNUELOS)



South of the Border Doughnuts (Bunuelos) image

The Mexicans call these bunuelos, and they're perfect for an after-siesta (or anytime) nibble. These should look like puffy fried dough balls.

Provided by JackieOhNo

Categories     Breakfast

Time 1h

Yield 3-3 1/2 dozen

Number Of Ingredients 10

2/3 cup sugar, divided
1 teaspoon ground cinnamon
1/4 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour, divided (or more as needed)
2 teaspoons baking powder
1 teaspoon salt
1/4 cup milk
vegetable oil (for frying)

Steps:

  • In a shallow pan, combine 1/3 cup sugar and the cinnamon; set aside.
  • In a medium-sized bowl, using an electric mixer, cream together the butter and remaining 1/3 cup sugar until creamy. Add the eggs and vanilla, blending well. Mix in 1 cup of the flour, the baking powder, and salt; mix well and blend in the milk. Add the remaining flour and mix to make a soft dough.
  • Turn out onto a floured surface and knead for 1 to 2 minutes or until the dough is smooth, kneading in more flour if the dough is still too sticky to handle. With a rolling pin, roll out dough to 1/4-inch thickness, flouring the surface and rolling pin lightly if the dough sticks. Cut the dough with a 2-inch round cookie cutter.
  • In a heavy skillet or Dutch oven, heat 2 inches of oil over medium heat, until hot but not burning or smoking (350 degrees). Fry six 2-inch rounds at a time for 1-1/2 to 2 minutes, until puffy and golden, turning often with tongs. Drain on paper towels and toss in the sugar and cinnamon coating mix while still hot.

Nutrition Facts : Calories 641.6, Fat 20, SaturatedFat 11.3, Cholesterol 167.5, Sodium 1211.7, Carbohydrate 102.9, Fiber 2.4, Sugar 44.9, Protein 12.6

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