Ingredients
-
1
-
1
-
1/2
-
3
-
1
-
1
-
1
-
1
-
1
-
1
-
1
-
1
-
1/2
-
1/2
-
1/2
Directions
Baked Chipotle Chicken Eggrolls, A recipe from the blog Heather’s Dish, A recipe from the blog Heather’s Dish
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 400. |
|
2
Done
|
in a Large Pan Heat 2 Tbsp of the Olive Oil Over Medium Heat. Once Heat Through, Brown the Ground Chicken and Broccoli Slaw Until the Chicken Is Cooked Through. |
|
3
Done
|
Meanwhile Combine All of the Spices in a Small Bowl. |
|
4
Done
|
Once the Chicken Is Cooked Through, Add the Spices and the Water to the Pan and Stir to Combine. Reduce Heat and Simmer For About 10-15 Minutes Until All of the Liquid Is Cooked Out. Remove from Heat and Stir in the Cheddar Cheese. |
|
5
Done
|
to Make the Eggrolls, Take One Eggroll Wrapper and Place on a Cutting Board or Plate. Spoon About 3 Tbsp of the Filling Into the Middle on a Diagonal. Fold One Corner Over the Filling Tightly. Then Take the Side Corners and Wrap Tightly from the Side. Using Your Finger Brush a Bit of Water on the Remaining Corner and Roll the Eggroll Tightly, Sealing With the Final Corner. Place Seam Side Down on a Sheet Pan Lined With Parchment Paper or a Silpat; Repeat Until All of the Filling Is Gone. |
|
6
Done
|
Lightly Brush the Eggrolls With the Remaining Olive Oil. Bake at 400 For 15 Minutes, Until Browned and Crisp. |
|
7
Done
|
Serve Hot With Avocado and Salsa. |
