Grilled chicken folded with black beans, corn, sweet onion, and a Monterey Jack cream cheese filling, wrapped in crispy fried wonton shells. The party appetizer that wins every spread.
Ingredients
- 2cups grilled chicken seasoned heavily with olive oil, garlic powder, onion powder, salt, pepper, and dried parsley
- 1canblack beans, drained and rinsed
- 1cancorn, drained and rinsed
- 1/2cupfinely diced sweet onion
- 2clovesgarlic, minced
- 8ozcream cheese, softened
- 11/2cups shredded Monterey Jack cheese
- Extragarlic powder, onion powder, salt, pepper, and dried parsley to taste
- 12–16wonton wrappers
- Vegetable oil or peanut oil for frying Homemade dill ranch dressing
Instructions
Ina skillet over medium heat, sauté the diced sweet onion and minced garlic in a drizzle of olive oil until soft and fragrant. In a large mixing bowl, combine the seasoned grilled chicken, black beans, corn, sautéed vegetables, cream cheese, Monterey Jack cheese, and generous amounts of garlic powder, onion powder, salt, pepper, and dried parsley.
Stir until creamy and fully blended. Lay a wonton wrapper on a clean surface, add filling to the center, fold in the sides, roll tightly, and seal the edge with water.
Heat oil to 350°F and fry egg rolls in batches for 2–3 minutes per side until golden brown and crisp. Remove and drain on paper towels.
Serve warm with homemade dill ranch dressing.