Southwestern Egg Roll Dip
Southwestern Egg Roll Dip
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Appetizer
Cuisine American
Servings 8
Calories 163 kcal
- 1 cooked cubed chicken breast (I used a rotisserie chicken from the grocery store)
- 1/2 bag frozen corn
- 1/2 can black beans
- 1/2 red bell pepper finely chopped
- 1/2 C monterrey cheese
- 2 minced green onions
- 1/2 box frozen spinach thawed and drained well
- 1 seeded diced jalepeno
- package of wontons I used the square kind
- 3/4 C ranch dressing
- juice of 1 lime
- pinch of cayenne
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 avocado
- salt and pepper to taste
- oil for frying
Mix chicken, corn, beans, red pepper, green onion, spinach, cheese, and jalepeno in a bowl.
In a separate bowl combine ranch dressing, lime juice, cumin, chili powder. cayenne, salt and pepper.
Smash the avocado in with the dressing and pour over mixture.
Heat vegetable oil in a pan over med/hi heat.
Fry wonton strips a few minutes on each side until golden brown.
Serve as a dip, or scoop out a bit of the dip onto each wonton. Enjoy!
Calories: 163kcalCarbohydrates: 4gProtein: 2gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 298mgPotassium: 120mgFiber: 1gSugar: 1gVitamin A: 464IUVitamin C: 14mgCalcium: 66mgIron: 1mg
Keyword Southwestern Eggroll Wontons