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Guy Fieri's Egg Rolls and Quesadillas
Learn how to make Guy Fieri's Chicken Avocado Egg Rolls and Coyote Quesadillas!
Learn how to make Guy Fieri's Chicken Avocado Egg Rolls and Coyote Quesadillas!
Guy Fieri’s Chicken Avocado Egg Roll
Ingredients
2 tablespoons canola oil
1/2 cup finely minced red onion
1/4 cup finely minced red bell pepper
2 tablespoons minced ginger
1 tablespoon minced garlic
1/4 cup sliced bamboo shoots
1/4 cup finely chopped celery
2 cups 1/2- inch- diced boneless, skinless chicken breast (about 1 1/4 pounds)
1/4 cup soy sauce
Kosher salt and freshly ground black pepper
1 cup thinly shredded green cabbage
1/2 cup shredded carrots
1 quart canola or rice bran oil, plus more as needed
15 egg roll wrappers (3 extra for mistakes)
2 Hass avocados, pitted, peeled, and sliced into 12 pieces each
1 egg
1 tablespoon milk
Sweet chili sauce, for dipping
Directions
In a skillet over high heat, heat the 2 tablespoons canola oil. Cook the onion and bell pepper for 2 minutes or until the onion is translucent. Add the ginger, garlic, bamboo shoots, celery, and chicken, reduce the heat to medium- high, and cook for 5 minutes, stirring occasionally. Add the soy sauce, stir well, and set aside to cool. Season to taste with salt and pepper.
In a large bowl, combine the cabbage, carrots, and the warm chicken mixture.
In a medium saucepan, heat the 1 quart canola or rice bran oil to 350°F. The oil needs to be deep enough to keep the egg rolls from touching the bottom of the pan; add more oil if needed. Prepare a baking sheet with a cooling rack on top.
To create the egg rolls, lay an egg roll wrapper on your work surface with one corner facing you. Place about 1/3 cup of the mixture on the wrapper and place 2 pieces of avocado on top. Whisk together the egg and milk for the egg wash. Fold the top corner down over the filling, then fold in the two side corners over the filling. Brush some of the egg wash on the top corner. Roll the egg roll upward firmly, taking care not to tear the wrapper. Each egg roll should be 4 to 5 inches long. Repeat with the remaining ingredients.
Dredge each egg roll in the egg wash, allowing the excess to drip off. Fry the egg rolls, 3 at a time, until golden brown, about 3 to 4 minutes. Drain on the cooling rack. Slice the egg rolls on the diagonal. Serve with sweet chili sauce.
Guy Fieri’s Coyote Quesadilla
Ingredients
1/4 cup chipotle peppers in adobo sauce, minced
1/2 lime, juiced
1 cup sour cream
3 ears white corn on the cob
2 tablespoons olive oil
1 jalapeno, seeded and minced
1/4 red onion, diced
1/2 cup black beans
2 Roma tomatoes, diced
2 tablespoons diced roasted red bell peppers
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
6 tablespoons freshly chopped cilantro leaves, divided
6 ounces Jack cheese, shredded
6 ounces Cheddar, shredded
8 medium flour tortillas
5 tablespoons, sliced scallions
Directions
Preheat grill to high. Preheat oven to 375 degrees F.
Mix diced chipotle, lime juice and sour cream.
Over medium flame or on a grill pan, roast corn. Let cool and cut kernels off cob.
In a medium sauté pan over medium-high heat, add olive oil, jalapenos, red onions, and black beans. Sauté until the onions are translucent. Add the tomatoes, corn kernels and roasted bell pepper. Stir and sauté for 3 minutes and add salt, pepper, cumin and 3 tablespoons of cilantro. Remove the pan from heat and let rest.
Evenly distribute mixture, the remaining cilantro and cheeses among 4 tortillas. Top with remaining tortillas.
Place tortillas on a baking sheet and place in the oven. Cook for about 10 minutes, until cheeses have melted and the quesadillas are warmed through. Cut each into 6 pieces. Serve with chipotle sour cream garnished with scallions.
Raspberry Picante Paloma Pitchers
Yield: approx. 1 ½ quarts
Ingredients
12 oz. Tequila Blanco 100 blue agave
12 fresh raspberries (muddle)
4 slices of fresh Jalapeno (muddle)
12 oz. fresh ruby grapefruit juice
3 oz. fresh lime juice
3 oz. agave syrup
10 oz. club soda or lemon lime soda.
Lime salt:
1/4 cup kosher salt
Zest of 1 grapefruit
2 glass pitchers
Ice
Directions
In pitcher muddle raspberries and jalapeno. Add tequila, grapefruit juice, lime juice, agave & ice. Take 2nd pitcher and pour one into the other until mixed. Top off with club soda or lemon lime soda
Crush salt and grapefruit zest in mortar and pestal. Rim glasses with grapefruit salt and add in cocktail.
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