Southwestern Egg Roll Dip – Big Game Appetizers and Giveaway
Try this Southwestern Egg Roll Dip – Big Game Appetizers and Giveaway recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
white meat free
gluten free
red meat free
pescatarian
- salt and pepper to taste
- oil for frying
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 avocado
- pinch of cayenne
- 1/2 can black beans
- juice of 1 lime
- 1 cooked, cubed chicken breast (i used a rotisserie
- 1/2 bag frozen corn
- 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
- Carbohydrate 60.5552245719248 g
- Cholesterol 55.44 mg
- Fat 186.475390211676 g
- Fiber 21.5403945639369 g
- Protein 16.7562912508331 g
- Saturated Fat 22.6136130822648 g
- Serving Size 1 1 recipe (595g)
- Sodium 1471.1852677531 mg
- Sugar 39.0148300079879 g
- Trans Fat 11.0550334648818 g
- Calories 1933 calories
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!
