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2 chicken breasts (or leftover shredded chicken)
4 oz of butter
1 cup Monterey jack cheese
8 oz of cream cheese
1 cup of sour cream
15 egg roll wraps
1 cup of cilantro
1 teaspoon of salt
1/3 cup of honey
1 Tablespoon of cumin
Cut chicken breast in half length ways to make 4 thin chicken breasts instead of 2 thick ones.
In a large skillet melt 4 tablespoons of butter.
Place chicken in the skillet and sprinkle with garlic salt.
Once a fried crust has formed, flip the chicken over and sprinkle with garlic salt again.
Remove from the skillet and shred with two forks.
Place chicken back in the skillet with leftover butter and juices.
Add 6 seeded and finely chopped jalapenos, Monterey jack cheese, and 1 block of cream cheese.
Smoosh together until well combined.
Egg Roll Assembly:
On a flat, dry, clean surface, lay one egg roll wrap with a spoonful of the chicken mixture as the filling on a diagonal.
Start rolling with one corner of the egg roll wrap. Tuck it under the chicken filling.
Bring in both sides to seal the ends and continue rolling until you meet the opposite corner you started from.
To seal the egg roll, wet the edges of the last corner before closing the egg roll shut.
Fry egg rolls in a hot skillet, air fryer or bake in the oven until golden brown on all sides.
Sweet Jalapeno Dip:
In a blender add 1cup of cilantro, salt, cumin, honey, juice of 1 lime and 2 whole jalapenos. (If you want a less spicy dip, seed your jalapenos first)
Blend until completely smooth.
Fold in the sour cream. Do not blend it.
On a serving plate, place 2 or 3 jalapeno cream cheese egg rolls with a small dipping bowl of sweet jalapeno dip. ENJOY!
You might also enjoy Homemade Chicken Enchiladas, Rice and Black Bean Salsa
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