Baked Chipotle Chicken Eggrolls |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
A recipe from the blog Heather's Dish Ingredients:
1 lb ground chicken or 1 lb ground turkey |
1 (454 g) package egg roll wraps |
1/2 cup cheddar cheese, shredded |
3 tablespoons olive oil, divided |
1 (340 g) package broccoli, slaw |
1 tablespoon dried chipotle powder or 1 tablespoon chili powder |
1 tablespoon cornstarch |
1 teaspoon salt |
1 teaspoon pepper |
1 teaspoon cumin |
1 teaspoon instant coffee |
1 teaspoon garlic powder |
1/2 teaspoon onion powder |
1/2 teaspoon paprika |
1/2 teaspoon oregano |
1/2 teaspoon red pepper flakes |
1/2 cup water |
Directions:
1. Preheat oven to 400.
2. In a large pan heat 2 Tbsp of the olive oil over medium heat. Once heat through, brown the ground chicken and broccoli slaw until the chicken is cooked through.
3. Meanwhile combine all of the spices in a small bowl.
4. Once the chicken is cooked through, add the spices and the water to the pan and stir to combine. Reduce heat and simmer for about 10-15 minutes until all of the liquid is cooked out. Remove from heat and stir in the cheddar cheese.
5. To make the eggrolls, take one eggroll wrapper and place on a cutting board or plate. Spoon about 3 Tbsp of the filling into the middle on a diagonal. Fold one corner over the filling tightly. Then take the side corners and wrap tightly from the side. Using your finger brush a bit of water on the remaining corner and roll the eggroll tightly, sealing with the final corner. Place seam side down on a sheet pan lined with parchment paper or a Silpat; repeat until all of the filling is gone.
6. Lightly brush the eggrolls with the remaining olive oil. Bake at 400 for 15 minutes, until browned and crisp.
7. Serve hot with avocado and salsa.
|
|