Cheesy Jalapeno Chicken Rolls

Cheesy Jalapeno Chicken Rolls

from stellanspice.com

Cheesy chicken rolls with a sweet jalapeno dipping sauce

Ingredients

  • 1 lb chicken breast
  • 1 tsp Lawry's seasoned salt
  • 1/2 tsp Lawry's seasoned pepper (or black pepper + paprika)
  • 1/2 tsp garlic powder
  • 1 tbsp sour cream
  • 1 tbsp canola oil
  • 1 tbsp butter
  • 4 oz monterey jack cheese (or pepperjack)
  • 8 oz cream cheese (add more if you want it extra creamy)
  • 2 jalapenos (diced (& deseeded if you don't want it spicy))
  • 10 spring roll skins or eggroll wrappers
  • 2 jalapenos (roughly chopped (deseed if you don't want it spicy))
  • 1/4 cup cilantro
  • 1 lime (juice)
  • 1 tbsp honey
  • pinch of cumin
  • pinch of salt
  • 1/2 cup sour cream

Directions

  1. 1

    Pound the chicken breast to make it even throughout, then season with your favorite seasoned salt, black pepper, and garlic powder. I use Lawry's Seasoned Salt & Lawry's Seasoned Pepper. Then coat the chicken with sour cream. Let rest for 30 minutes at room temperature.

  2. 2

    Blend all of the jalapeno dipping sauce ingredients together except for the sour cream. When smooth, fold in the sour cream (mix it in using a spoon or spatula). Do not try to blend it all together- the sour cream will become extremely runny. Store in the refrigerator until ready to use.

  3. 3

    On medium-high heat, sear the chicken breast in 1 tbsp canola oil for a couple minutes.

  4. 4

    Add 1 tbsp butter, flip the chicken over and baste with butter. Cover and reduce heat to low for 7-8 minutes, or until the internal temperature reaches near 165 degrees F.

  5. 5

    Remove from pan then let it cool down completely. Don't throw away the pan juices! Side note- this is my favorite way to prepare the juiciest, most flavorful chicken breast!

  6. 6

    Shred the chicken then add a diced jalapeno, monterey jack cheese, and cream cheese into the cooled down pan juices. Add more cream cheese if you want it extra creamy. Make sure you let the chicken cool down enough or the cheese will melt.

  7. 7

    Mix it together thoroughly (in the same pan you cooked the chicken so you keep all the flavorful juices).

  8. 8

    Roll the chicken mix into spring roll wrappers (or egg roll wrappers) and seal with a little water + cornstarch mixture. You can use flour tortillas if you can't find the wrappers. It will taste slightly different (like a flauta) but still delicious.

  9. 9

    Deep fry at 350 degrees F for 1-2 minutes on each side or until golden brown and crispy. *You can also brush with oil and air fry these at 400 degrees F for 4-5 minutes on each side.

  10. 10

    Cool on a wire rack before serving. You can cut them in half or leave them whole. Serve with the sweet jalapeno dip and enjoy!