TEX MEX CHIPOTLE CHILI AND RICE EGG ROLLS

Beef and Bean Chili

Ingredients Weight Measure
Ground beef 1 lb.
Onion, minced 1 cup
Garlic, minced, fresh 2 Tbsp.
Tomatoes, crushed, canned 28 oz.
Chicken broth 1 cup
Red kidney beans, canned 29 oz.
Cumin, ground 1 oz.
Black pepper, crushed 1 tsp.
Chili pepper, ground 1 tsp.
TABASCO® brand Chipotle Pepper Sauce 2 oz.
Salt 2 tsp.
Cilantro, fresh, minced 1 tsp.

Rice Egg Rolls

Ingredients Weight Measure
White rice, cooked 3 cups
Red peppers, diced 2/3 cup
Red onions, diced 2/3 cup
Cheddar cheese, shredded 2 cups
Tomatoes, seeded, diced 1-1/3 cups
Sour cream 1/2 cup
TABASCO® brand Original Red Sauce 3 Tbsp.
Salt to taste
Tortilla shells, flour, 8" 15 ea.
Eggs, large 4 ea.
Ingredients Weight Measure

Garnishes

Ingredients Weight Measure
Sour cream 8 oz.
Salt 1/2 tsp.
Lime juice 2 oz.
Garlic, granulated 2 tsp.
Cilantro 2 Tbsp.

Method

  1. To prepare Beef and Bean Chili, heat saucepan over medium heat and add ground beef. Cook, stirring often to cook thoroughly. Then drain fat.
  2. Add onions and garlic. Cook for 5-6 minutes. Then add remaining ingredients except cilantro. Mix well.
  3. Allow chili to simmer over low heat for 20-25 minutes, stirring occasionally.
  4. Add cilantro during the last 5 minutes of cooking. Refrigerate.
  5. Lay out tortilla shells on bench. Whip eggs in bowl and egg wash tortilla shells completely.
  6. Portion 1/2 cup of filling on each tortilla shell. Form filling to log shape, keeping it 2" from bottom and 1" from sides. Fold sides over filling and crease lightly. Egg wash folded ends. Fold bottom over ends and filling and then roll tightly leaving a seam on bottom. Allow egg wash to dry before frying.
  7. When done, fry at 350°F for 4-5 minutes; drain. Cut on a bias; plate. Serve with cilantro, lime, sour cream and garnish with chopped cilantro.
  8. Refrigerate garnish 4-6 hours.

Yield: 15 servings