Ingredients:To make the fiesta egg rolls
1lb of lean ground meat (I used ground chicken)
1 (15oz) can of diced tomatoes
1 bell pepper diced
1 small onions diced
1 packet of taco seasoning (about 3Tbs worth)
1 clove of garlic or 1/2 tsp of granulated garlic
1 tsp of red chili flakes (or to taste)
Salt and Pepper to taste
1 package of egg roll wrappers
1-2 cups of shredded Mexican blend cheese or even American cheese singles
Take your egg roll wrapper and put about 2Tbs of the taco filling on one corner. Top it with some cheese and wrap by folding sides and rolling.
Roll tightly and seal the edge with water. You can follow the directions on the package to either deep fry these or bake them. I actually baked them, then did a pan fry to crisp the outside more.
To make the Avocado dip:
2 small ripe avocados
1 cup of plain yogurt or sour cream
1 tsp of ground cumin powder
juice of 1/2 a lime
1 small onion chopped
2 jalapeno chilies (seeded for less heat, keep seeds in for more heat)
salt to taste
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.