Fiesta Eggrolls With Creamy Cilantro Sauce Recipes

Steps:

• Heat oven to 425°F.
• Mix sour cream, cilantro and zest. Refrigerate until ready to use. Heat oil in medium skillet on medium-high heat. Add next 6 ingredients; mix well. Cook 3 to 4 min. or until meat is done, stirring frequently. Stir in beans; cool 5 min. Add cheese; stir.
• Spoon about 1 Tbsp. meat mixture down center of each wonton wrapper; roll up tightly. Place, seam-sides down, in 15x10x1-inch pan sprayed with cooking spray.
• Bake 10 min., turning after 5 min. Serve warm with dipping sauce.

Steps:

• Cook rice according to package directions, using 1 teaspoon salt. Cool completely.
• Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well. Let cool.
• Stir together rice, sausage, black beans, and next 4 ingredients in a large bowl. Spoon about 1/3 cup rice mixture in center of each egg roll wrapper. Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling. Lightly brush remaining corner with egg; tightly roll filled end toward the remaining corner, and gently press to seal.
• Pour oil into heavy Dutch oven; heat to 375 degrees F. Fry egg rolls, in batches, 2 to 3 minutes or until golden. Drain on wire rack over paper towels. Serve with Creamy Cilantro Dipping Sauce. Garnish, if desired.
• Process first 5 ingredients in a food processor until smooth. Garnish, if desired. Note: For a beautiful presentation, cut top from 1 large red bell pepper, reserving top; remove and discard seeds and membrane, leaving pepper intact. Arrange bell pepper on a serving plate, and fill with sauce.

Steps:

• Beat cream cheese, sour cream, picante sauce, taco seasoning, and garlic powder together in a small bowl until smooth. Stir olives, chilies, and Cheddar cheese into the cream cheese mixture.
• Spread about 1/2 cup of cream cheese mixture onto each tortilla. Roll each tortilla like a jelly roll; wrap in plastic wrap. Refrigerate for 2 hours to overnight. Cut into 1-inch slices.

Steps:

• Cook rice according to package directions, using 1 teaspoon salt.
• Cool completely.
• If using soyrizo, there is no need to brown it.
• If using real meat, now is when you would brown it.
• If using meatless patties or crumbles, you would want to heat them.
• Stir together rice,"sausage", black beans, and next 4 ingredients in a large bowl.
• Spoon about 1/3 cup rice mixture in center of each egg roll wrapper.
• Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling.
• Lightly brush remaining corner with egg; tightly roll filled end toward the remaining corner, and gently press to seal.
• Pour oil into heavy Dutch oven; heat to 375 degrees F.
• Fry egg rolls, in batches, 2 to 3 minutes or until golden.
• Drain on wire rack over paper towels.
• Serve with Creamy Cilantro Dipping Sauce.
• Garnish, if desired.
• Creamy Cilantro Dipping Sauce: Process first 5 ingredients in a food processor until smooth.
• Garnish, if desired.
• To freeze: Assemble egg rolls as directed through step 9. Place on a baking sheet and freeze until firm. Transfer to a freezer bag, seal, label and freeze.
• To serve: Thaw in fridge or microwave to thaw for about 3 minutes. Fry as directed.
• Note: For a beautiful presentation, cut top from 1 large red bell pepper, reserving top; remove and discard seeds and membrane, leaving pepper intact.
• Arrange bell pepper on a serving plate, and fill with sauce.

Steps:

• Preheat oven to 350 degrees F. Line a large baking pan with Reynolds Wrap® 18-inch Wide Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking. Combine chicken and soup with half of sour cream, cheese and cilantro.
• Spoon 1/4 cup chicken mixture down center of each tortilla roll up. Place, seam sides down, in foil lined pan. Top with salsa and remaining cheese. Cover with foil.
• Bake 15 minutes remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.