I LOVE the Christmas Holidays! My favorite time of year is Christmas (Despite the cold weather here in Utah)! I want to share with you a Christmas tradition that my family does since they moved here to Utah.My dad is half Greek and half Hispanic as far as his ethnicity goes. My mom is a blond-haired blue-eyed bomb shell from California. Together they make a fantastic duo. My mom is a FABULOUS cook and my dad has FABULOUS foreign recipes from his dad and mom. Combine those two amazing assets and we had some of the best food at our home!Every Christmas Eve, to add a little extra spice to our holiday, we have a Mexican Feast filled with AMAZING Mexican food!…Tamales, Homemade Refried Beans, guacamole, burritos, dip, chips and salsa…you name it its probably part of our dinner! This year, I was asked to bring an appetizer, so I have been experimenting fun twists on “Mexican” when I came across this recipe! Though it is not authentic Mexican food, it sure has similar flavors and I think it will be a smash hit at our party!
SOUTHWESTERN EGG ROLLS WITH AVOCADO RANCH
Recipe from: Cake and Allie
2 cups frozen corn, thawed
1-15 oz can black beans, rinsed and drained
1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups shredded Mexican cheese
1 (7 oz) can diced green chiles, drained
4 green onions, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp cayenne pepper
1 package of egg roll or wonton wrappers
Preheat oven to 425F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.
In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper.
Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it’s slightly rolled, tuck in the two side and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.
Lightly spray the tops of the egg rolls with cooking spray and bake for 15-20 minutes, flipping them at least once during baking.
3/8 cup mayonnaise
3/8 cup sour cream
3 Tbs buttermilk
1/2 Tbs olive oil
1/2 Tbs lemon juice
1/2 green onion, chopped
1/4 tsp salt
1 avocado, peeled and pitted
Place all ingredients in a blender and pulse until smooth. Use immediately.