San Antonio Egg Rolls

by Richard A Moreland Sr.

Prep time: 0:20 Overall time: 1:00

Servings: 6 servings

INGREDIENTS

3 chicken thighs, skinned and deboned
2 tablespoons olive oil
1 cup choppped onions
1 cup poblano chille chopped
1 1/2 tablespoons ground cumin
1 teaspoon ancho chille powder
1 12 oz can whole corn, (drained)
1 teaspoon black pepper
1 teaspoon salt
1 cup chicken broth (or 1 can low sodium chiekcn stock)
1 cup of Fritos corn chips crushed
1 1/2 tablespoons of corn starch disolved in cold water
20 flour tortillas
2 cups vegetable oil for frying

INSTRUCTIONS

In a skillet, brown chicken in olive oil. Remove chicken; drain on paper towels. Cook onions, poblano, black pepper and salt in skillet. After vegetables are translucent, cut chicken into 1/4-inch wide strips; return to skillet. Add chicken broth and corn; reduce to a simmer. Simmer for 20 minutes covered.

Bring back to a boil. Add corn starch mixture and make a slurry. Let mixture cool completely. Add crushed corn chips. Consistency should be such that you can easily form a ball with the mixture. Heat the flour tortillas to soften them, and roll one tablespoon of the mixture in each tortilla. Hold tortillas together with toothpicks temporarily. In a sauce pan, heat up vegetable oil to approximately 350°F, and deep fry the tortilla wraps until light brown (about 60 seconds each). Cut eggroll packages in half and serve in a pattern like spokes on a wheel Add dipping sauces of your chouce to the center of the plate.

CHEF COMMENTS

This is my own recipe inspired by Chili's Southwest EggRolls. The main difference with my recipe is that I use boneless, skinless thighs instead of breast meat, and I omit the spinach and black beans that chili's uses, plus the addition of Fritos Corn chips give this recipe an extra crunch.

My personal sauce of choice is guacamole, salsa and sour cream.

Enjoy!!

Tagged: appetizers, eggrolls add tags

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