Our greatest glory is not in never failing, but in rising up every time we fail. ~Ralph Waldo Emerson

Wednesday, January 27, 2010

Mexi Rolls with Cilantro Lime Dippin' Sauce

I didn't want to cook, and so, in a twist of irony, I tried a new recipe, totally tweaked it and ended up with something everyone in the house expects me to make again. Right. :)

Mexi Rolls with Cilantro Lime Dippin' Sauce

1 package egg rolls wrappers (really there is enough filling to go through two pkgs, and freeze half once you are done making them all. I am cutting carbs right now, and so ate the filling by itself).
2 already baked potatoes, diced into small pieces (no need to peel)
1/2 pound italian sausage
1/2 pound ground beef
1/4 onion, diced
2 cloves garlic, minced
1 t dried cilantro (if you have the fresh stuff-awesome! Use it, but use more like 1 T)
1 T fresh ground cumin seed
salt and pepper to taste
1 jalapeno, seeded and diced
1 1/2 c (or one can) black beans, soaked and cooked (if canned, rinse those puppies and drain)
1/2 c corn kernels, fresh if you got it, or frozen. Canned corn just isn't that good
1 pint diced tomatoes, with juice
2 c shredded cheese (pretty easy here. I used mozzarella tonight as that was what I had on hand. A cheddar or monterey jack would work well, too).
juice of half a lime
peanut oil to fry in

In a medium cast iron skillet, brown off the meats, crumbling as they cook. The smaller the crumbles, the better. About half way through, add the onion. Once the meat is cooked, add the garlic, seasonings, jalapeno, and potatoes. Cook about two minutes, stirring as you go, and then add the tomatoes beans and corn. Cook the liquid down a bit and heat up the corn and beans. Add the lime juice. Once you've got that, remove everything from the heat. Stir in the cheese and let the mix set and cool just a bit while you start the frying oil.
Make sure your oil is nice and hot. Do not pre roll the egg rolls. They get soggy and stick to everything and fall apart. I roll mine as I do the batches in the dutch oven. I put in about one wooden spoon's worth of filling per roll.
Fry until golden brown, then let them drain and cool before serving with the sauce. These will freeze well for the next time you don't feel like cooking. You know, so you don't actually have to cook.

1/2 c sour cream
1/4 c cream cheese, softened
1-2 T dried cilantro
juice of half of one lime
1 t garlic powder
salt and pepper to taste

Mix it all up till smooth and creamy!

No comments:

Post a Comment

I welcome hospitable, intelligent discussion. I do not welcome mean-spirited comments. Though they are "moderated" I post pretty much everything, with a very, very small exception-that being spam and those who aim to hurts others intentionally. I'd love hear what you have to say, otherwise!