Wednesday, April 13, 2016

Cheesy Jalapeno and Corn Baked Egg Rolls with Avocado Yogurt Dip


 I've been cooking lots of appetizers lately and with summer right around the corner, I know the demand for them will only grow. These egg rolls taste like a jalapeno popper, but with a delicious, crunchy crust. The creamy avocado dip helps to cool down the spiciness and adds a nice citrus flavor. This recipe is easily doubled or tripled and comes together super fast, making it a great dish for your next party!

1. Preheat oven to 450. Coat a large baking sheet with cooking spray. 
2. Heat olive oil in a large skillet over medium-high heat. Add onion, red pepper, garlic, jalapeno and corn and cook for 3 minutes, stirring often. Add cumin, cilantro and salt and cook for 1 minute longer. Remove pan from heat and allow to cool slightly.


3. Place cream cheese in a large bowl. Add the cooked veggies as well as the cheese and stir to combine. 

4. Place 1 egg roll wrapper at a time on a work surface with 1 corner pointing toward you. Spoon 2 tablespoons filling into the center, wet the edges with water and  roll up burrito-style. Repeat with the remaining wrappers. Place egg rolls on the prepared baking sheet and coat well with cooking spray. Bake for 10 minutes, flip and cook for 5 minutes longer.


5. While the egg rolls bake, combine the avocado dip ingredients in a food processor or blender until smooth. Transfer to a serving dish. 

6. Transfer egg rolls to a serving platter and serve avocado dip on the side.



Cheesy Jalapeno and Corn Baked Egg Rolls with Avocado Yogurt Dip
Serves 8

All you need:
1 tablespoon olive oil
1/2 red onion, diced small
1/2 red bell pepper, diced small
3 garlic cloves, minced
3 jalapenos, seeded and diced small
1 can corn, drained (or 2 fresh ears corn, kernels cut off)
1/2 teaspoon cumin
1/4 bunch cilantro, chopped
1 teaspoon salt
4 oz. cream cheese, softened
1 cup shredded Monterey Jack cheese 
Egg roll wrappers
Cooking spray

Avocado Dip
1/2 cup plain Greek yogurt
1 large ripe avocado, peeled and pitted
1 teaspoon garlic powder
1 teaspoon onion powder
Juice of 1 lime
Pinch cayenne pepper
Salt, to taste

All you do:
1. Preheat oven to 450. Coat a large baking sheet with cooking spray. 
2. Heat olive oil in a large skillet over medium-high heat. Add onion, red pepper, garlic, jalapeno and corn and cook for 3 minutes, stirring often. Add cumin, cilantro and salt and cook for 1 minute longer. Remove pan from heat and allow to cool slightly.
3. Place cream cheese in a large bowl. Add the cooked veggies as well as the cheese and stir to combine. 
4. Place 1 egg roll wrapper at a time on a work surface with 1 corner pointing toward you. Spoon 2 tablespoons filling into the center, wet the edges with water and  roll up burrito-style. Repeat with the remaining wrappers. Place egg rolls on the prepared baking sheet and coat well with cooking spray. Bake for 10 minutes, flip and cook for 5 minutes longer. 
5. While the egg rolls bake, combine the avocado dip ingredients in a food processor or blender until smooth. Transfer to a serving dish. 
6. Transfer egg rolls to a serving platter and serve avocado dip on the side. 
 

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