Cajun Chicken Egg Roll
Cajun Chicken Egg Roll
Directions
- Season chicken and grill, cook on both sides until done. Set aside to cool, dice chicken.
- Combine chicken, jalapeños, salsa and cheese. Spoon mixture evenly over four wontons keeping it towards the back of the wonton wrapper.
- Mix the cornstarch and water until dissolved. Dip finger in mixture and run around the outside of the wonton. Fold edges of wonton wrapper and roll.
- Let sit for 15 minutes, fry to golden brown.
- Garnish with chopped green onion and serve with mustard.
Ingredients
- 2 Tbsps. cheese, Monterey Jack
- 1 Tbsp. Contigo® Pepper(s), Jalapeño, diced
- 1 Tbsp. corn starch
- 1/4 oz. McCormick® Cajun Seasoning
- 4 oz. mustard, creole
- 2 Tbsps. Nature's Best Dairy® Cheese, Goat
- 1 Tbsp. Peak Fresh Produce® Onion(s), Green
- 1/4 cup Roasted Corn Salsa
- 1 Tbsp. water
- 6 oz. West Creek® Chicken, Breast(s), Boneless Skinless, Halved, chopped
- 4 each wonton wrappers
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler
