Southwestern Eggrolls

Prep Time: 20 minutes

Cook Time: 20-25 minutes

Servings: 18

 

Ingredients

18 small CrepiniⓇ Egg Wraps with (Cauliflower or Gluten Free Grains)
1 tablespoon vegetable oil
⅓ cup yellow onion, diced
⅓ cup red bell pepper, diced
16 ounces ground beef
1 tablespoon jalapeno, seeded & minced
1 large garlic clove, minced
½ teaspoon ground black pepper
8 ounces cream cheese
2 ounces (½ cup) shredded Mexican cheese

    For Serving, Optional

    Sour cream, salsa, guacamole 

    Directions

    1. To a 12-inch nonstick pan over medium heat, warm the oil.
    2. Add onion and red bell pepper to pan. Cook until translucent, about 5 minutes. 
    3. Add ground beef to pan. Cook, breaking the meat up into small pieces until no longer pink, about 5 minutes. Drain any liquid.
    4. Add jalapeno, garlic, salt, and black pepper. Cook an additional 2 minutes. 
    5. Remove from heat and transfer to a medium mixing bowl. Let cool 10 minutes. 
    6. Add cream cheese and Mexican cheese to the bowl. Stir to combine.
    7. When ready for assembly, place 2 tablespoons of filling in the center of a Crepini.
    8. Fold in the top and bottom of the wrap (about an inch on each side), then fold sides, roll like a burrito.
    9. Place the seam side of the Crepini face down on a baking sheet lined with parchment paper (note: you can use a toothpick to hold the roll in place if necessary). Repeat process with remaining Crepini and filling. Spray tops of rolls with cooking spray.
    10. Place rolls in an airfryer set to 400°F for 5-10 minutes, or until golden brown. Serve warm with desired sides. 

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