Southwest Egg Roll Dip

Every year for Christmas Eve we go to my dad’s house.  Christmas Eve is his birthday.  When we all get over there, Dad opens his presents, we eat, and then it turns into “Christmas.”  The adults do their gift exchange and the kids all sit in their own little personal mountain of toys.

Southwest Egg Roll Dip

For the meal, we also do a potluck.  My step-mom usually makes the main course, and then the rest of us bring appetizers, dips, side dishes, and dessert.  This year we did Mexican food – which is the theme every other year – and while I thought about making 7-Layer Dip or something easy, I remembered the Southwest Egg Rolls I made for Otto’s birthday last year were a BIG hit.  But I’m lazy and didn’t want to spend all morning on Christmas Eve rolling and frying egg rolls.  So I turned the egg rolls into a dip,  and served it with fried wontons for dipping.  All the flavor, with minimal effort.  Bam!

Southwest Egg Roll Dip

Southwest Egg Roll Dip

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: About 3 1/2 cups

Julie Espy {White Lights on Wednesday}

Ingredients

  • 2 boneless, skinless chicken breasts
  • 8 ounces cream cheese, cut into small cubes
  • 1/2 cup, divided
  • 1 cup shredded pepper jack cheese
  • 1 cup shredded cheddar cheese
  • 1/2 teaspoon cumin
  • 3/4 teaspoon adobo seasoning
  • 3/4 teaspoon oregano
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 cups frozen corn, heated and drained
  • 15 ounce can black beans, drained and rinsed
  • 1 package wonton wrappers
  • Vegetable oil, for frying

Directions

  1. In a large skillet over medium heat, cook chicken until no longer pink in the center, about 5 to 7 minutes per side. Remove from skillet, cool until able to handle, then shred chicken.
  2. In a same skillet, add cream cheese and 1/4 cup milk. Cook until cream cheese begins to melt, stirring often. Add pepper jack and cheddar cheeses. Once cheeses are melted, add cumin, adobo, oregano, cayenne, salt, and pepper. Stir to combine. Add corn, black beans, and shredded chicken; site to combine.
  3. If dip seems too thick, add more milk a tablespoon at a time. Add more salt and pepper, if desired, to taste.
  4. In a large pot (or deep fryer) heat oil over high heat. Fry wontons until golden on both sides. Remove to paper towel lined baking sheet and sprinkle with salt.

Notes

To save time, you can pick up fried wontons from your local Chinese restaurant instead of making your own.

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