1 28 oz can Rotel (diced tomatoes and green chilies- Original)
1 Small sweet onion (or 1/2 large onion)
2 garlic cloves
1/2 cup fresh cilantro
1/8 tsp salt
Throw everything in your food processor and blend. The longer you blend, the more pureed your salsa will get, so it just depends on your taste. I pulse the food processor just a few times so it results in a chunky salsa.
1/2 cup frozen chopped spinach, thawed and drained
1/2 cup diced jalapeno peppers
1 1/2 tablespoon minced fresh parsley
1 1/2 teaspoon ground cumin
1 1/2 teaspoon chili powder
1 teaspoon salt
1 dash ground cayenne pepper (or to taste)
2 1/4 shredded Monterey Jack cheese
30 eggroll wrappers
Heat 3 tablespoon vegetable oil in a medium saucepan over medium heat.
Stir in green onion and red pepper. Cook and stir 5 minutes, until tender. Finely
shred chicken and mix into the pan with onion and red pepper. Mix in corn,
black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and
cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove
from heat and stir in Monterey Jack cheese so that it melts.
Spoon even amounts of the mixture into each eggroll wrapper. Secure
eggrolls with a bit of water to seal them shut. Arrange eggrolls on a lightly
greased cookie sheet. Bake at 350 F° for 12-15 minutes or until lightly golden
Freeze uncooked ones to reheat as an easy snack!
Serve with ranch or avocado ranch as a dipping sauce.
First, make an egg-wash out of your egg and a bit of water. Beat the egg thoroughly and mix in a couple tablespoons of water. This will be your binding agent to make sure the blankets don't fall off of the pigs.
Get your puff pastry out of the freezer and let it sit out at room temperature for about 30 minutes. Lightly flour a cutting board and lay your puff pastry out flat on the cutting board. Next, with a lightly floured rolling pin, gently roll out the puff pastry in to a thin sheet.
Next, using a pizza cutter, slice your puff pastry into squares that are about 2-2.5 inches on either side. Place a sausage diagonally on the square of puff pastry. Fold over one corner onto the sausage. Lightly brush that corner with your egg-wash. Bring the opposite corner over the hot dog and lightly press it into the puff pastry. It should stick pretty easily thanks to the egg-wash.
Lay out on a lightly greased baking sheet and bake for about 10 minutes at 350 or until lightly golden brown. You can also partially bake these and freeze them for a quick easy snack!