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Crab Rangoon Egg Rolls

Heather Johnson — Wed, 24 Jun 2026 18:00:33 +0000

Crab Rangoon Egg Rolls are crunchy on the outside, creamy on the inside, and every bite is packed with that nostalgic rangoon flavor! They’re surprisingly easy to make and the best part? Every single bite has filling — no hunting for it like you do with the real thing!

TIPS FOR THE BEST CRAB RANGOON EGG ROLLS

Don’t miss these ingredients to be sure your egg rolls are crunchy, creamy and dipped in the good stuff!

Egg Roll Wrappers – these are pretty standard – so don’t worry about brand – just grab a pack. You won’t use the whole pack – but they’re pretty affordable. Don’t be alarmed by the vegan or plant-based tag – they all are.
Sweet & Sour Sauce – OK – I love that neon glo red/pink stuff at the Chinese restaurants and can’t find it in any store – but this stuff is a close second. Sun Luck is the BEST brand I’ve found – and I’ve tried them all! It’s cheaper at the grocery store – but if yours doesn’t carry it – it’s worth having on hand!

Crab Rangoon Egg Roll Ingredients

Making Crab Rangoons into egg rolls really just means that they’re easier to create and you get MORE of that creamy filling! Here’s what you’ll need to get started:

Cream Cheese – of course we need the nectar of the Gods! TWO boxes!
Crab Meat – Imitation crab works fine for this – you just want sweet meaty bites and imitation is perfect and cheap!
- I went with 2 boxes of cream cheese and 16 oz of imitation crab – you can use less crab if you like – I just wanted more of that flavor! An 8 oz package would work as well – it just might make a few less egg rolls.
- Should I use fresh crab meat or imitation crab meat in egg rolls? Real crab meat is pricey! I would just use imitation for this one – the cream cheese is what you’re tasting – you just want a little sweetness and texture from the crab and imitation works fine for that.
- What is imitation crab meat? Well – it’s white fish that they process to look like a crab leg. It’s super dumb right? But it’s tasty and very healthy! But basically – cooked white fish (like pollock).
Sauces – Worcestershire Sauce, Soy Sauce (frankly – I’m not sure which I love more)
- If you want a little spicy kick – add a dash of sriracha
Seasonings – Garlic Powder, Onion Powder
Green Onions – use the whole bunch!
Egg Roll Wrappers – these are pretty easy to find – they’re a little delicate so keep them in fridge until ready to use
- Can you use wonton wrappers? Sure but they’re usually a different size – egg roll wrappers are square and perfectly sized.
Egg – you can also use water to seal but the egg seems to work a little better
Vegetable Oil – fry ’em up! You need 2-3 cups of vegetable or canola oil – something cheap.
- What kind of oil should I use? You want something with a high smoking point but affordable – vegetable or canola are perfect for deep frying.

How to make Crab Rangoon Egg Rolls

These are surprisingly easy – I’m not so good at rolling burritos – so I was happy these came together quickly! Here’s how to make the egg rolls ready for primetime:

In a large mixing bowl, add cream cheese, Worcestershire sauce, garlic powder, onion powder and green onions. Mix with the whisk attachment on electric mixer for 30 seconds. Remove from mixer and stir in crab meat with a spatula.
In a small bowl, beat egg and water.

3. Lay one egg roll wrapper out. Place about 1/3 cup crab filling in the center of the wrapper, making a short horizontal lump. Fold the wrapper over the mixture and gently tuck it in. Fold in the sides and roll the wrapper tightly.

4. Use a pastry brush to dab the edges of the wrapper with the egg wash.

5. Heat 2-3 cups vegetable oil in a deep dish skillet or Dutch oven to 375º. (Use an instant read thermometer or candy thermometer to check the oil temperature.) Deep fry them 3-4 at a time (depending on the size of your pan) for 2-3 minutes total or until golden brown. If a bubble forms – use the tongs to poke it. Roll it around so all sides are golden. Allow the heat to charge back up in between batches. Place on paper towels to drain.

What should I do with leftover used oil? You aren’t going to want to reuse this. I pour mine out on the fire pit – but I live in the hillbilly sticks so I can. Your best bet is to let it cool, pour into the original container (or a milk jug, etc) and put in the trash.

6. Serve hot with the good sweet & sour! (You could also use duck sauce or sweet chili sauce.)

What supplies do I need for frying egg rolls?

Deep skillet – you need a good deep skillet that is thick so the oil won’t burn or splatter. I use my Caraway or my Hex Clad. The 2-3 cups of oil shouldn’t go more than half way up the sides to be safe.
Tongs – I have so many tongs with the silicone ends it’s not even funny! This ensures you’re safe as you turn them in the hot oil.
Instant Read Thermometer – I love my Thermapen but it’s $80+, the $12 one is fine too. But if you’re cooking all the time – get the good one – it comes in fun colors and is durable. It’s what all the chef’s recommend.

How to Store & Reheat

Store leftovers in an airtight container in the refrigerator for up to 5 days
Reheat in air fryer at 250º for 6 minutes
For best texture, reheat in the air fryer. Don’t even bother with the microwave! For a slightly crispier outer layer, spray with olive oil before reheating.

More Imitation Crab Recipes

More Asian Recipes

Chinese Chicken & Green Bean Stir Fry
Air Fryer Chicken Teriyaki (aka Chicken on a Stick)
Panera Chicken & Broccoli Teriyaki Bowl

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Crab Rangoon Egg Rolls

Crab Rangoon Egg Rolls are crunchy on the outside, creamy on the inside, and every bite is packed with that nostalgic rangoon flavor! They're surprisingly easy to make and the best part? Every single bite has filling — no hunting for it like you do with the real thing!

Course Appetizer

Cuisine American, chinese

Keyword crab

Prep Time 30

Cook Time 15

Total Time 45

Servings egg rolls

Calories 445kcal

Equipment

Ingredients

16 ounces cream cheese softened, 2 boxes
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tsp garlic powder
½ tsp onion powder
1 bunch green onions chopped
16 oz imitation crab meat chopped
1 egg beaten
2 tbsp water
12 egg roll wrappers
2 cups Vegetable oil for frying

Instructions

In a mixer, pulse cream cheese, Worcestershire sauce, garlic powder, onion powder and green onions. Stir in crab meat.
16 ounces cream cheese, 1 tbsp Worcestershire sauce, 1 tbsp soy sauce, 1 tsp garlic powder, ½ tsp onion powder, 1 bunch green onions, 16 oz imitation crab meat
In a small bowl, beat egg and water.
1 egg, 2 tbsp water
Lay one egg roll wrapper out. Place about three rounded tablespoons in the center of each wrapper, making a short horizontal lump. Fold the wrapper over the filling and gently tuck it in. Fold in the sides and roll the wrapper tightly.
12 egg roll wrappers
Use a pastry brush to dab the edges of the wrapper.
Heat oil in a heavy stockpot or saucepan to 375 degrees. Fry them 2-3 at a time (depending on the size of your pan) for 1-2 minutes or until lightly browned. Allow the heat to charge back up in between batches. Place on paper towels to drain. Serve warm.
2 cups Vegetable oil
Reheat – Air fry 6 min at 250

Nutrition

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Cheesecake Factory Crusted Chicken Romano

Heather Johnson — Wed, 03 Jun 2026 09:30:00 +0000

Cheesecake Factory Crusted Chicken Romano is my new favorite Cheesecake Factory dish! Chicken cutlets light breaded with Romano and Parmesan cheeses then served up with angel hair pasta and their Four Cheese Pasta sauce. Cheese on cheese on chicken – this copycat recipe is a delicious weeknight dinner!

COPYCAT SECRETS UNCOVERED!

Don’t miss these tips to be sure your Chicken Romano is identical to the Cheesecake Factory:

Be sure to use tomato passata or tomato puree in your sauce! It’s thicker and smoother than tomato sauce and isn’t preseasoned. I learned this tip from my Italian student.
THIN cutlets cooked to a crispy perfection are the other key to this dish. For that – you need a good meat tenderizer. Be sure to cover chicken in parchment paper and then use the smooth side of the tenderizer.

Cheesecake Factory Chicken Romano Ingredients

This is about as traditional of an Italian dish as you can get – thin breaded chicken cutlets served with a rich sauce – it’s like the Sopranos themselves made the dish! Here’s what you’ll need:

Chicken – You’ll want boneless skinless chicken breasts. These usually come in individually packed small breasts or those ginormous ones. If using the big ones – slice in half horizontally to make two thinner slices.
Breading – My friend tried this chicken and said she wanted the recipe IMMEDIATELY because of this two-step breading and juicy meat! It’s so simple and oh so good!
- Egg & Water
- All Purpose Flour, Salt, Romano & Parmesan Cheese
Frying – vegetable oil is great for this recipe – it’s a neutral oil and it’s affordable and works perfectly
Four Cheese Sauce – after trying this dish – I asked and sure enough – it also uses the Four Cheese Pasta sauce! I modified slightly so you’re only making enough for the chicken and pasta we’re using here.
- Seasonings – oil, garlic cloves, sugar, salt, black pepper, basil, oregano
- Tomato – you can use tomato sauce but I like to use tomato puree – the Italian brands are more authentic – at least according to my exchange student!
- Cheeses – Ricotta, Mozzarella, Parmesan, Romano
Angel Hair Pasta

Make it Quicker & Easier

This Chicken Romano copycat recipe is how you’ll make it exactly like Cheesecake Factory – but if you’re looking for some shortcuts – here you go:

Four Cheese Pasta Sauce – you can use a grocery store four-cheese sauce if you’re looking to save time – but the real thing is easy and quick – and so much tastier!
Breaded Chicken Filets – hey short cut the whole thing and use frozen breaded chicken filets – they’re not as thin or breaded in cheese – but it’s an option.
Herbs & Cheeses – doctor up a store-bought sauce with dried basil and oregano while cooking and sprinkle the dish with fresh basil

How to make Cheesecake Factory Chicken Romano

This Chicken Romano recipe actually only takes about 20 minutes to make – but you’re juggling all the plates at the same time – so prep is essential. Have everything laid out and ready to go – get the chicken pounded and dredging stations ready – before you turn on a burner. Let’s get started:

PASTA – Cook pasta according to package directions – angel hair only takes about 5 minutes to boil.
CHICKEN – Lay chicken breasts on cutting board and lay a sheet of parchment on top of chicken. Pound chicken breasts to even 1/3” thickness – pound lightly and set aside. (If you think it’s thin enough – keep going a little more.) You’ll want four pieces of chicken total.
BREADING – In a shallow plate, mix together flour, Romano, Parmesan and salt with a fork. In a small bowl, break an egg and add water. Mix with fork. Set both dishes aside.
SAUCE – In a large saucepan, heat olive oil over medium heat. Add garlic and saute for 1-2 minutes until fragrant. Add tomato puree, sugar, salt, pepper, basil and oregano. Bring to a simmer and simmer for 10 minutes over medium low heat, stirring occasionally.
DREDGE – While sauce is simmering and pasta is cooking, dredge chicken in flour/cheese mixture – then dip in egg wash – then flour again.
VEGETABLE OIL – Heat oil in hot deep sided skillet – you’ll know it’s hot enough when bubbles form steadily around a wooden utensil dipped into the oil.
FRY CHICKEN – Add breaded chicken to skillet (use tongs and lay AWAY from you) and saute 3-4 minutes total. Turn halfway through.
CHEESES – Once the tomato sauce has thickened slightly, add in ricotta, mozzarella, parmesan and Romano cheeses, stirring until cheese is melted.
SERVE – Drain pasta and add to sauce, stirring until the pasta is coated. Divide coated pasta and serve next to chicken cutlets. Sprinkle with fresh basil.

Tools To Make It Just Like Cheesecake Factory

Sometimes your kitchen tools are just as essential as the ingredients – this is one of those times! Here’s what you need to make this copycat Cheesecake Factory recipe:

Meat Tenderizer – be sure to use the smooth side of the tenderizer for your chicken or it will just disintegrate
Deep Dish Large Skillet – you need a deep skillet so the oil doesn’t splash out
- I’m a big fan of these Caraway pans – they are more nonstick than any I’ve used. You can get 10% off with code: foodhussy
Parchment Paper Sheets – I buy a box of these about once a year – they’re great! You lay this on top of your chicken before you pound it thin. It’s also a great pan-liner for roasting and sheet pan dinners.
Instant Read Thermometer – be sure your chicken is 160º – these thermometers are essential in a kitchen!

Tips Tricks & FAQs

Yes definitely! Spray with oil before frying and place in 360º air fryer. You’ll want to flip it over after 4 minutes. Total cook time will be 7-9 minutes.

Yes – place on an oven rack and bake for 20-25 minutes in a 350º oven.

I highly recommend storing chicken separately from the pasta & sauce. The chicken will quickly get soggy if it’s with the pasta. I like to store leftovers in the refrigerator in these glass storage containers.

Reheat the chicken in the air fryer at 250º for 5-7 minutes or the oven at 300º for 10-15 minutes. Reheat the pasta in the microwave for 45-60 seconds.

Romano is sharper, saltier and more pungent, usually made from sheep’s milk. Parmesan is nuttier, milder, and made from cow’s milk.

More Copycat Cheesecake Factory Recipes

More Pasta Sauce Recipes

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Cheesecake Factory Chicken Romano Pasta

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Italian

Servings

Calories 1625 kcal

Equipment

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Ingredients

Chicken

1 lb chicken breasts 2 large or 4 small
1 egg
1/8 cup water
1/3 cup flour
1/3 cup Romano cheese grated
1/3 cup Parmesan cheese grated
1 tsp salt
2 cups canola oil

Sauce

1 tbsp olive oil
3 cloves garlic minced
3 cups tomato puree Mutti tomato passata
1/2 teaspoon sugar
1/4 tsp coarse kosher salt
1/4 tsp black pepper
1 tsp basil dried
1/2 tsp oregano dried
8 oz angel hair pasta
1/4 cup ricotta
1/8 cup mozzarella finely shredded
1/8 cup parmesan grated
⅛ cup romano grated
2 tbsp basil fresh, chiffonade

Instructions

Bring a large pot of salted water to a boil. Add pasta when water comes to a boil and cook according to package directions.
8 oz angel hair pasta
If using large chicken breasts (8 oz) – slice horizontally to make two thinner chicken breast slices. If using small, 4 oz chicken breasts – leave as one piece (use 4).
1 lb chicken breasts
Lay chicken breasts on cutting board and lay a sheet of parchment on top of chicken. Pound chicken breasts to even 1/3” thickness – pound lightly and set aside. (If you think it’s thin enough – keep going a little more.) If using larger chicken breast pieces, slice thinned piece in half so you have 4 pieces total.
In a shallow plate, mix together flour, Romano, Parmesan and salt with a fork. In a small bowl, crack egg and beat with 1/8 c water. Set both aside.
1 egg, 1/8 cup water, 1/3 cup flour, 1/3 cup Romano cheese, 1/3 cup Parmesan cheese, 1 tsp salt
In a large saucepan, heat olive oil over medium heat. Add garlic and saute for 1-2 minutes until fragrant. Add tomato puree, sugar, salt, pepper, basil and oregano. Bring to a simmer and simmer for 10 minutes over medium low heat, stirring occasionally.
1 tbsp olive oil, 3 cloves garlic , 3 cups tomato puree, 1/2 teaspoon sugar, 1/4 tsp coarse kosher salt, 1/4 tsp black pepper, 1 tsp basil, 1/2 tsp oregano
While sauce is simmering and pasta is cooking, dredge chicken in flour mixture – then egg – then flour again.
Heat oil in hot skillet – you’ll know it’s hot enough when bubbles form steadily around a wooden utensil dipped into the oil.
2 cups canola oil
Add breaded chicken to skillet (use tongs and lay AWAY from you). Saute for 1.5-2 minutes per side until golden brown – keep flipping to ensure both sides are golden – about 3-4 min total. Watch closely and remove when LIGHTLY golden and plate on four plates. I did two at a time in the oil.
Once the tomato sauce has thickened slightly, add in ricotta, mozzarella, parmesan and Romano cheeses, stirring until cheese is melted.
1/4 cup ricotta, 1/8 cup mozzarella, 1/8 cup parmesan, ⅛ cup romano
Add pasta to sauce, stirring until the pasta is coated. Divide coated pasta and serve next to chicken cutlets. Sprinkle with fresh basil.
2 tbsp basil

Nutrition

Serving: 1breastCalories: 1625kcalCarbohydrates: 72gProtein: 47gFat: 130gSaturated Fat: 15gPolyunsaturated Fat: 33gMonounsaturated Fat: 77gTrans Fat: 0.5gCholesterol: 145mgSodium: 1302mgPotassium: 1499mgFiber: 6gSugar: 12gVitamin A: 1391IUVitamin C: 23mgCalcium: 354mgIron: 6mg

Keyword chicken, copycat, pasta

Tried this recipe?Let us know how it was!

The post Cheesecake Factory Crusted Chicken Romano appeared first on The Food Hussy.

Chili’s Southwestern Egg Rolls

Heather Johnson — Wed, 20 May 2026 17:52:29 +0000

Chili’s Southwestern Egg Rolls are full of those flavors of the Southwest – packed with corn, black beans, chicken and cheese. Then – you’ll dip them in the BEST avocado sauce around! These egg rolls are delicious anytime – whether an app or your whole dinner!

COPYCAT SECRETS UNCOVERED!

Don’t miss these tips to be sure your Southwestern Egg Rolls are identical to Chili’s:

Tortillas – that’s right – they call them egg rolls but their menu says they use tortillas!
Black Beans – mashing some of the black beans is key to the texture. I opened up those egg rolls from Chili’s and they definitely have whole AND mashed beans
Avocado Sauce – oooh this is my new favorite sauce! It’s so good and easy to make in less than 5 minutes!

And – if you love Chili’s – don’t miss their Fajitas and their Margarita Chicken.

Ingredients for Southwestern Egg Rolls

Chili’s Southwestern Egg Rolls have two main components – the avocado sauce and the egg rolls. The sauce is creamy and cooling which is great for dunking these “spicy as you want them” egg rolls filled with chicken, peppers and black beans. Here’s what you’ll need to make them:

For Avocado Sauce

Buttermilk – the tangyness and thickness are why I love using buttermilk in dressings and sauces
Mayonnaise – Duke’s Mayo is the only one I use – it’s so creamy and rich
Avocado – get a big ripe one!
Seasonings – fresh cilantro, fresh lime, coarse kosher salt, black pepper, smoked paprika & sugar

For Southwest Egg Rolls

Veggies – Red Bell Pepper, Spinach, Corn, Black Beans – all things southwestern!
Pickled Jalapenos – use as much as you like – or use a fresh jalapeno for more spice
Cooked Chicken – rotisserie chicken works great for this
Spices – cumin, coarse kosher salt, black pepper, garlic powder, chili powder
Fresh Cilantro – you’ll use one bunch between the sauce and the egg rolls
Monterrey Jack cheese – they use jalapeno jack but I didn’t want to buy separate cheese so I just added the jalapenos
Tortillas – you’re going to want the bigger 8″ tortillas
Oil – vegetable oil is fine for this because we’re frying the egg rolls

How to make Chili’s Southwestern Egg Rolls

I love getting these eggrolls when I’m out because I’m not usually frying things at home – but when put to the task – it’s a lot easier than I think! I buy one skinny 16 oz bottle of oil and use the whole thing. Here’s the quick of it – full instructions in the recipe card at the bottom.

Avocado Sauce – In a mini food processor, add all avocado sauce ingredients. Blend until combined. Cover and place in the fridge until ready to serve.
Black Beans – Rinse out food processor and blend 1/4 cup black beans and set aside.
Saute – Saute bell pepper, spinach, corn, beans, jalapeno peppers, chicken, cumin, salt, pepper, garlic powder, chili powder, cilantro and cheese.
Roll – Lay out a tortilla shell and spoon 1/3 cup chicken mixture in the center. Fold the sides in. Then fold the side closest to you over the top. Continue folding until the wrap is tight. Repeat until all the shells are rolled up. (I’m NOT an expert roller!)
Oil – In large skillet, add vegetable oil – should be about 1/2” deep in pan. Allow oil to get hot, which will take 2-3 minutes.
- TIP: You can tell if it’s hot enough by placing the handle end of a wooden spoon in the oil – if bubbles form – it’s ready!
Fry – Place the rolls seam side down in the pan. Rotate every minute or so until all the sides are golden brown – watch closely – they will go from golden to black QUICKLY! Repeat until all the wraps are golden brown.
- TIP: I did make a few of these in the air fryer. They’re obviously more healthy that way – but the texture isn’t the same – the fried ones are MUCH BETTER! But if you really want the flavor with less fat – go for the air fryer. Just be sure to spritz with olive oil. Put in the air fryer basket and cook at 350º for 7 minutes – flipping halfway (and spray again).
Serve with avocado sauce.

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Tips Tricks & FAQs

I did make a few of these in the air fryer. They’re obviously more healthy that way – but the texture isn’t the same – the fried ones are MUCH BETTER! But if you really want the flavor with less fat – go for the air fryer. Just be sure to spritz with olive oil. Cook for 7 minutes – flipping halfway (and spray again).

Store in an airtight storage container for 2-3 days.

The air fryer is essential for this! Reheat at 250º for 5-6 minutes.

Tools That Help You Get That Chili’s Texture

The picture above shows the difference between air frying (top) and deep frying (bottom). Beyond just the look – the oil fried tasted MUCH better. That said – if you’re trying to watch your calories – the air fryer was still very tasty!

Mini Food Processor – so helpful! I don’t even own a big one – this is perfect for sauces, dressings and salsa!
Caraway Fry Pan – use this to cook the filling and fry the egg rolls
Good Tongs – you definitely don’t want to be dropping things in hot oil without them!

More Restaurant Appetizer Recipes

More Avocado Recipes

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Chili’s Southwestern Egg Rolls

Chili's Southwestern Egg Rolls are full of those flavors of the Southwest – packed with corn, black beans, chicken and cheese. Then – you'll dip them in the BEST avocado sauce around! These egg rolls are delicious anytime – whether an app or your whole dinner!

No ratings yet

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Prep Time 20

Cook Time 20

Total Time 40

Course Appetizer

Cuisine American

Servings egg rolls

Calories 397 kcal

Equipment

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Ingredients

For Avocado Sauce

1/4 cup buttermilk
1/4 cup mayonnaise
1 avocado chopped
1 tbsp cilantro chopped
1 lime juiced
¼ tsp coarse kosher salt
¼ tsp black pepper
¼ tsp paprika
⅛ tsp white sugar

For Southwest Egg Rolls

1 tbsp olive oil
1 red bell pepper finely diced
1 cup spinach chopped
1/2 cup corn
1/2 cup black beans drained, rinsed, divided
2 tbsp pickled jalapenos finely chopped
2 cups cooked chicken chopped
1 tsp cumin
½ tsp coarse kosher salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp chili powder
2 tbsp cilantro chopped
2 cups Monterrey jack cheese grated
8 flour tortillas 6 or 8 inch
2 cups vegetable oil

Instructions

In a mini food processor (or blender), add all avocado sauce ingredients. Blend until combined. Cover and place in the fridge until ready to serve.
1/4 cup buttermilk, 1/4 cup mayonnaise, 1 avocado, 1 tbsp cilantro, 1 lime, ¼ tsp coarse kosher salt, ¼ tsp black pepper, ¼ tsp paprika, ⅛ tsp white sugar
Rinse out food processor and blend 1/4 cup black beans and set aside.
1/2 cup black beans
In skillet over medium heat add olive oil. When hot, add bell pepper and sauté for 3 min. Then add spinach and saute until softened.
1 tbsp olive oil, 1 red bell pepper, 1 cup spinach
To the pan, add corn, black beans (whole and blended), jalapeños, chicken, cumin, salt, pepper, garlic powder, chili powder, cilantro and cheese. Mix until combined. Remove from the heat.
1/2 cup corn, 2 tbsp pickled jalapenos, 2 cups cooked chicken, 1 tsp cumin, ½ tsp coarse kosher salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, 1/4 tsp chili powder, 2 tbsp cilantro, 2 cups Monterrey jack cheese, 1/2 cup black beans
Lay out a tortilla shell and spoon 1/3 cup chicken mixture in the center.   Fold the sides in. Then fold the side closest to you over the top. Continue folding until the wrap is tight. Repeat until all the shells are rolled up.
8 flour tortillas
In skillet, add vegetable oil – should be about 1/2” deep in pan. Allow oil to get hot, which will take 2-3 minutes. Oil should be 350-375°. You can test temperature with instant read thermometer. You can also tell it's hot enough when bubbles form steadily around a wooden utensil dipped into the oil.
2 cups vegetable oil
Place the rolls seam side down in the pan. Rotate every minute or so until all the sides are golden brown – watch closely – they will go from golden to black QUICKLY! Repeat until all the wraps are golden brown. More oil may be needed throughout cooking the wraps.
Remove wraps to paper towel to drain oil.  
Serve with avocado sauce.

Notes

You could also use a deep fryer if you have one. I don’t – but that would work as well!

I did use an air fryer – 360º for 7 min, flipping halfway thru. This reduces the oil content – but I’ll admit – they’re much better fried in the oil!

Reheat leftovers in the air fryer at 250º for 5 minutes.

Nutrition

Serving: 1egg rollCalories: 397kcalCarbohydrates: 25gProtein: 21gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 55mgSodium: 736mgPotassium: 409mgFiber: 5gSugar: 3gVitamin A: 1239IUVitamin C: 26mgCalcium: 286mgIron: 3mg

Keyword air fryer, chicken, copycat

Tried this recipe?Let us know how it was!

The post Chili’s Southwestern Egg Rolls appeared first on The Food Hussy.

Cold Imitation Crab Dip (Easy 15-Minute Appetizer)

Heather Johnson — Fri, 01 May 2026 09:30:00 +0000

This easy cold imitation crab dip is a creamy, no-bake appetizer you can make in just 15 minutes. Made with cream cheese, mayo and flaky imitation crab, it’s the perfect cold crab dip recipe for parties, game day, or a quick snack with crackers or veggies.

Don’t Skip This If You Want That Scoopable Texture

If you want a creamy, scoopable crab dip (not stiff or chunky), these are the two things that make the biggest difference:

Whipped Cream Cheese – Regular cream cheese is too firm and doesn’t mix as smoothly.
- Whipped cream cheese makes the dip lighter, easier to mix, and much easier to scoop
Mayo + Mustard – This combo adds the tangy, slightly bold flavor that balances the sweetness of the crab.
- I only use Duke’s Mayo and Grey Poupon Dijon Mustard for the best flavor balance

Easy Cold Crab Dip Ingredients

I always have Imitation Crab in my fridge because it’s such a healthy snack (dipped in my homemade cocktail sauce is my fav!). That’s why I like this no bake crab dip because I always have the simple ingredients on hand!

Imitation Crab – light, slightly sweet and perfect for a creamy cold dip
- I prefer the SHREDS or FLAKES version – it’s easier to pull apart and chop.
- Imitation Crab is real seafood – it’s a mixture of white fish that is cooked and molded to look like crab legs meat. It doesn’t really taste like real crab meat but it’s delicious nonetheless!
- You can substitute with real jumbo lump crab meat – but it’s $10+ vs. $2!
Whipped Cream Cheese – Whipped cream cheese – this is what gives the dip that smooth, scoopable texture (regular cream cheese will be too dense)
Mayonnaise – just a tough of Duke’s Mayo adds a little tanginess to the dip
- You could swap out with sour cream or nonfat Greek yogurt
Dijon Mustard – adds a subtle tang that balances the richness of the dip
Colby Jack Cheese – Colby Jack is perfect because of it’s mild flavor – it doesn’t compete with the crab – it just blends in perfectly
Seasonings: Lemon Juice, Hot Sauce, Garlic Powder, Coarse Sea Salt, Black Pepper & Chives
- You can use dried chives or just snip the ends off green onions for fresh chives.
- You could add a half teaspoon of Old Bay Seasoning for a zesty kick of extra flavor.

How to Make Cold Imitation Crab Dip

Dip recipes like this imitation cold crab dip recipe are typically simple to make – and this is no different! When making recipes like this – I love to prep everything ahead of time – so then it’s just mix and we’re done!

In a large mixing bowl, mix together whipped cream cheese, mayo, dijon, cheese, lemon juice, hot sauce, garlic powder, chives, salt & pepper.
Fold in diced crab meat with a spatula.
Cover with plastic wrap and refrigerate for at least an hour.
Serve with buttery crackers, baguette slices, lettuce leaves or veggies.

Tools That Help You Get The Perfect Crab Dip

Caraway Mixing Bowls – I got these a couple weeks ago and haven’t stopped using them! They make it easy to combine everything evenly without overmixing.
Silicone Spatulas – perfect for gently folding in the crab without breaking it apart.
Serving Bowls – I’m obsessed with large shallow bowls and use them for everything – for my dinner, for dips, for apps, for EVERYTHING – and they’re BEAUTIFUL!

Tips Tricks & FAQs

Yes — this dip actually tastes better after chilling for a few hours as the flavors blend together.

You can but since we went with WHIPPED cream cheese – it’s super easy to stir together.

Store leftovers in airtight storage containers – these are my favorite – in the refrigerator for 3-5 days.

You can, but the dip will be thicker and harder to mix.

Whipped cream cheese gives you the best smooth, scoopable texture

Buttery crackers – Club Crackers are my go-to
Veggies like carrots & celery
Small lettuce leaves (Little Gem or Boston Lettuce)
Baguette Slices

More Imitation Crab Recipes

More Easy Dip Recipes

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Cold Imitation Crab Dip

Course Appetizer

Cuisine American

Keyword crab

Prep Time 15

Servings

Calories 182kcal

Equipment

Ingredients

12 ounces imitation crab meat roughly chopped
4 oz whipped cream cheese softened
1 cup Colby jack cheese grated & loosely packed
2 tbsp mayonnaise
1 tsp lemon juice
1 tsp dijon mustard
1/2 tsp garlic powder
3 dashes hot sauce
2 tbsp chives chopped
1/8 tsp coarse sea salt
1/8 tsp black pepper

Instructions

In a large bowl, add cream cheese, Colby jack cheese, mayonnaise, lemon juice, dijon mustard, garlic powder, tabasco, chives and salt and pepper. Using a spatula, mix ingredients together.
4 oz whipped cream cheese, 1 cup Colby jack cheese, 2 tbsp mayonnaise, 1 tsp lemon juice, 1 tsp dijon mustard, 1/2 tsp garlic powder, 3 dashes hot sauce, 1/8 tsp coarse sea salt, 1/8 tsp black pepper, 2 tbsp chives
Fold in chopped crab into the cream cheese mixture, cover, and chill for at least 1 hour.
12 ounces imitation crab meat
Garnish with chives and serve with your favorite crackers, chips and vegetables!

Nutrition

The post Cold Imitation Crab Dip (Easy 15-Minute Appetizer) appeared first on The Food Hussy.

Imitation Crab Ceviche

Heather Johnson — Fri, 10 Apr 2026 09:30:00 +0000

Imitation Crab Ceviche is a fresh, no-cook recipe loaded with crunchy vegetables, creamy avocado and tender imitation crab meat. This easy imitation crab ceviche recipe is light, refreshing and perfect for game day, a healthy lunch or a quick appetizer. It’s like a seafood salsa you can’t stop eating!

WHY YOU’LL THIS RECIPE

If you love fresh, healthy recipes with bold flavor, this imitation crab ceviche will be your new go-to.

Imitation Crab is so tasty and easy! Healthy, sweet and delicious!
Good for you! With only 145 calories in 1/2 cup – this is so good for you!
Affordable! Fresh veggies and a package of crab is all you need! And this makes a BIG bowl!

What is Imitation Crab Ceviche?

Imitation crab ceviche is a quick and easy version of traditional ceviche made with pre-cooked imitation crab instead of raw seafood. It’s mixed with fresh vegetables, lime juice and herbs for a bright, refreshing dish.

Imitation Crab Ceviche Ingredients

Traditional ceviche is made with raw fish and the acid in the lime juice “cooks” the fish. Here – our fish (the imitation crab) is already cooked! This ceviche has all the flavor of the original but with pre-cooked fish. (Oh and it’s super healthy!)

Imitation Crab – Already cooked and slightly sweet, making this recipe quick and budget-friendly. I prefer the chunk or flake style vs “legs” for recipes like this recipe.
Fruits & Veggies
- Red onion – these are great raw and have a crispy crunch
  - you could also use 2-3 shallots instead of a red onion
- Jalapeno peppers add a little spice but without the seeds it’s not too spicy
  - If you’re really spice averse, you could use 1/4 of a green bell pepper
- Cucumbers – crunchy and such a clean flavor
- Tomatoes – I went with 3 small roma tomatoes because there’s less of the juice. You could also use 2 large tomatoes and just clean out some of the insides
- Avocado – adds creaminess that balances the acidity
- Limes – this is how everything “cooks” – the key to bright, fresh flavor in ceviche
  - You could use bottled lime juice but fresh is best in this recipe
Seasonings – garlic salt, salt
Herbs – fresh cilantro
- If you’re one of those anti-cilantro people, you can use a flat leaf Italian parsley

Make it Quicker & Easier or Tastier!

Crab Ceviche is pretty easy – I mean – there’s no cooking! But I still have a few ways you can make it your own.

Pico de Gallo – you could add crab, avocado and cucumbers to a store-bought pico de gallo for a quicker short cut ceviche
Real Crab Meat – get fancy and buy lumb crab meat from the seafood department (it’s already cooked too)
Fruit – mango or pineapple would be delicious with this ceviche

How to Make Easy Imitation Crab Ceviche

I love a no-cook lunch and this is one of my favorites! As soon as it was done – I dove in and it was delicious! Here’s how to make this crab ceviche recipe:

Squeeze juice from 1/2 lime over the diced avocado.
Combine the onion, jalapeno, garlic salt, lime juice from 2.5 limes and 1 tsp salt in a large bowl and stir to combine. Add the cucumbers, tomatoes and cilantro and toss together.
Gently add remaining salt, avocado and crabmeat to the bowl of vegetables and toss lightly so to not break up the avocado and crab meat.
Taste and season to taste with salt, lime juice or hot sauce.
Serve with tortilla chips – or get fancy and use a tostada (with a light smear of mayo) and pile it on!

Tips Tricks & FAQs

It’s white fish (usually Alaskan Pollock) that is minced and combined with some other ingredients to make a paste. Then it’s made into “legs” and dyed to look like crab. It has a touch of sweetness like real crab and it’s SO MUCH MORE affordable!

Place in an airtight container and keep in the refrigerator for up to 3 days.

Traditional ceviche uses raw fish that is “cooked” in citrus juice. This version uses pre-cooked imitation crab, making it faster and easier while still delivering the same fresh flavor.

Yes! This ceviche is low in calories, high in protein and packed with fresh vegetables. It’s a light and refreshing option for lunch, snacks or appetizers.

This recipe has a mild kick from jalapeños, but you can easily adjust the heat by adding more or less depending on your preference.

Eat it alone in a bowl – it’s like the healthiest salad you’ll ever eat!
Tortilla chips – this is probably the most common – I like to use the Lime & Salt chips
Tostada – heat your tostada shells and then add a thin layer of mayonnaise and pile the ceviche on top for a crunchy, light lunch
Lettuce Wraps – grab the little gems or boston lettuce and have a little mini salad taco
Pita Chips – crunchy pita chips are a nice balance for this chunky seafood ceviche

More Imitation Crab Recipes

Chinese Buffet Crab Casserole
Crab & Pasta Salad
Imitation Crab Dip (coming soon!)

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Imitation Crab Ceviche

Course Appetizer, Entree

Cuisine seafood

Keyword crab, seafood

Prep Time 20

Total Time 20

Servings

Calories 145kcal

Equipment

Ingredients

1 large avocado diced
1/2 red onion finely diced
1 jalapeno peppers seeded & minced
1/2 tsp garlic salt
3 limes juiced
2 tsp salt
2 mini seedless cucumbers finely diced
3 Roma tomatoes finely diced
1/3 cup cilantro chopped, about ½ a bunch of cilantro
12 oz imitation crabmeat shreds, roughly chopped

Instructions

Squeeze juice from 1/2 lime over the diced avocado.
1 large avocado
Combine the onion, jalapeno, garlic salt, lime juice from 2.5 limes and 1 tsp salt in a large bowl and stir to combine.
1/2 red onion, 1 jalapeno peppers, 1/2 tsp garlic salt, 3 limes, 2 tsp salt
Add the cucumbers, tomatoes and cilantro and toss together.
2 mini seedless cucumbers, 3 Roma tomatoes, 1/3 cup cilantro
Gently add remaining salt, avocado and crabmeat to the bowl of vegetables and toss lightly so to not break up the avocado and crab meat.
12 oz imitation crabmeat
Taste and season to taste with salt, lime juice or hot sauce.
Serve right away or refrigerate, covered for up to 4 hours before serving.

Nutrition

The post Imitation Crab Ceviche appeared first on The Food Hussy.

Popeyes Coleslaw

Heather Johnson — Wed, 01 Apr 2026 09:30:00 +0000

Popeyes Coleslaw is a refreshing, creamy and tangy side dish that pairs perfectly with fried chicken and summer cookouts. This copycat Popeyes coleslaw recipe features crunchy cabbage and carrots tossed in a lightly sweet, creamy dressing with just the right balance of tang and spice. If you love restaurant-style coleslaw, you can now make this Popeyes favorite at home anytime.

COPYCAT SECRETS UNCOVERED!

I figured out the secret to the Popeyes Red Beans and Rice in 2020 and I can do it again with Popeyes Coleslaw! After researching and testing side-by-side with the real thing, I found that paprika and turmeric are key to recreating the signature color and flavor of Popeyes coleslaw. This gives it that distinct look and taste that sets it apart from KFC coleslaw.

What is Popeyes Coleslaw

Popeyes coleslaw is a creamy cabbage salad made with finely chopped cabbage and carrots mixed with a lightly sweet and tangy dressing. Unlike sweeter coleslaws, Popeyes coleslaw has a more balanced flavor with subtle spices and a slightly tangy finish.

Why You’ll Love This Popeyes Coleslaw

Perfect copycat – tastes just like the restaurant version
Made for fried chicken – the ultimate side dish
Quick and easy – ready in minutes
Great for meal prep – even better the next day

Popeyes Coleslaw Ingredients

Coleslaw is one of my favorite side dishes in the spring and summer – it’s cool and crisp with a nice creamy texture (I’m not a fan of vinegar-y slaws). This Popeyes Coleslaw recipe is very easy and basic – but the seasonings you add are what makes it Popeyes!

Cole Slaw Mix – Using a mix with green cabbage and carrots (but no purple cabbage) helps match the look and texture of Popeyes coleslaw.
Duke’s Mayonnaise – this is the good stuff, Hellman’s will work as well
Milk – doesn’t matter what kind – I used 2%
Dill Pickle Relish – Adds a subtle tang that balances the creamy dressing without making it overly sweet. (very different taste than the Sweet Pickle Relish)
Spices – sugar, celery salt, lemon juice, paprika, turmeric, white pepper

that’s the same amount of coleslaw – chopped vs unchopped

How to Make Copycat Popeyes Coleslaw

Here’s a step most people miss when making coleslaw – they don’t chop the bagged slaw! That stuff is big chunks and long pieces of cabbage. Take the extra 3 minutes and dice it up! So much easier to eat. Let’s get started:

CHOP – Empty bag of coleslaw mix onto cutting board and chop it into a fine dice and scrape into a large mixing bowl. This is essential to get the Popeyes texture!
WHISK – In separate bowl, add remaining ingredients for the dressing and whisk together
POUR dressing mix onto coleslaw mix and toss to combine
REFRIGERATE – cover with plastic wrap and place in the fridge for 30 minutes (or more) and serve

Tips Tricks & FAQs

Store in an airtight container in the refrigerator for up to 7 days.

Yes! In fact, this coleslaw tastes even better after sitting in the fridge for a few hours or overnight. This allows the flavors to fully develop and the cabbage to soften slightly.

KFC is much sweeter and creamier – more dressing and more sugar. Popeyes has a little less dressing, a little more of a yellow color and stronger spice flavors coming through. There is a little sugar in Popeyes but not as much as KFC.

Because there is mayonnaise, coleslaw should not be out at room temperature for more than 2 hours. You can always set the bowl of coleslaw in a larger bowl with ice at the bottom to extend its life outside the fridge.

Traditional Popeyes coleslaw uses mayonnaise for the creamy texture, but you could substitute with Greek yogurt for a lighter version.

More Summer Side Dish Recipes

Chicken Salad Chick Broccoli Salad (copycat)
Jarlsberg Cheese Dip
Ruby Tuesday Pasta Salad (copycat)

What to Serve with Popeyes Coleslaw

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Popeyes Coleslaw

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Prep Time 10

Total Time 10

Course Side Dish

Cuisine American

Servings servings

Calories 220 kcal

Equipment

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Ingredients

16 oz coleslaw mix (with carrots) finely diced
3/4 cup Duke’s mayonnaise
2 tbsp milk
1 tsp sugar
1 tsp celery salt
1/2 tsp lemon juice
1/4 tsp paprika
1/4 tsp turmeric
1/4 tsp white pepper
2 tbsp dill relish

Instructions

Empty bag of coleslaw mix onto cutting board and chop it into a fine dice and scrape into a large mixing bowl.
16 oz coleslaw mix (with carrots)
In separate bowl, add remaining ingredients and whisk together
3/4 cup Duke’s mayonnaise, 2 tbsp milk, 1 tsp sugar, 1 tsp celery salt, 1/2 tsp lemon juice, 1/4 tsp paprika, 1/4 tsp turmeric, 1/4 tsp white pepper, 2 tbsp dill relish
Pour dressing mix onto coleslaw mix and toss to combine
Refrigerate and chill for 30 minutes (or more) and serve

Nutrition

Serving: 0.3cupCalories: 220kcalCarbohydrates: 7gProtein: 2gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 12mgSodium: 636mgPotassium: 150mgFiber: 2gSugar: 4gVitamin A: 150IUVitamin C: 28mgCalcium: 40mgIron: 1mg

Keyword copycat

Tried this recipe?Let us know how it was!

The post Popeyes Coleslaw appeared first on The Food Hussy.

Longhorn Firecracker Chicken Wraps

Heather Johnson — Wed, 25 Mar 2026 09:30:00 +0000

Longhorn Steakhouse Firecracker Chicken Wraps are one of the most popular appetizers on the menu and now you can make this copycat version at home. Crispy fried tortillas are stuffed with spicy chicken, peppers and melty cheese, then served with a creamy avocado lime dipping sauce. These firecracker chicken wraps are bold, crunchy and perfect for game day or an easy dinner!

COPYCAT SECRETS UNCOVERED!

Longhorn Steakhouse uses tortillas for these wraps – but the texture comes from popping them in a deep fryer. If you don’t have one of those you can cook these in one of three of ways: deep dish pan, air fryer or oven.

Deep Dish Pan – my preferred method – about an inch of vegetable oil in a deep dish skillet.
Air Fryer – spray the outside of the wraps but watch them – they might brown too quickly.
Oven – baking them saves calories and will still get you the crispy outside and melty inside.

Also – some recipes will list cream cheese – I opened my wraps up and found nothing that even resembled a schmear of it. But if you want to add some – feel free.

Finally – this recipe saves you a LOT of money! You can make double the wraps for about half the price of one order!!!!

Firecracker Chicken Wrap Ingredients

You should just buy all this in bulk because once you make this – the family is going to ask for it weekly! Here’s everything you’ll need to make this game day favorite – and DO NOT SKIP the avocado sauce – it is amazing!

Creamy Avocado Lime Dipping Sauce – This creamy avocado lime sauce is what makes these firecracker chicken wraps irresistible. It’s tangy, slightly sweet and the perfect cool contrast to the spicy chicken filling.
- Sauce: Buttermilk & Mayo
  - you can sub milk + 1/2 tsp vinegar or lemon juice for Buttermilk
  - you could also use sour cream instead of buttermilk in a pinch
- Fruits: Avocado & Lime – go FRESH on these for sure!
- Seasonings: Coarse Sea Salt, Pepper, Paprika & Sugar
Firecracker Wraps – everybody that tried these asked me to make them again!
- Chicken: cooked chicken – you can roast it, use rotisserie or buy pre-made
- Fruits & Veggies: bell pepper, onion, pickled jalapenos, lime
  - you can use fresh jalapenos but go light as they’re spicier
- Cheese: Pepper Jack cheese
  - you can use a milder cheese if you don’t like too much spice – use what you love!
- Seasonings: garlic, salt, pepper, cayenne pepper, cilantro
  - feel free to skip the cayenne if you’re not a spicy person or the cilantro if you hate it
- Other: vegetable oil, olive oil and tortillas
  - Everything I researched used 8″ tortillas but I felt you just got more bread as you wrapped them. I much preferred them with the 6″ tortillas – they were a little shorter but less bready.

Firecracker Wrap Variations

These are so good – why only make them with chicken? Here are some other ideas for wrap combos:

Philly Steak – thinly sliced steak, green pepper, onion & provolone
Reuben – corned beef, Swiss cheese, sauerkraut & Thousand Island dressing
Taco – ground beef, taco seasoning, colby jack cheese and diced tomatoes

How to Make Copycat Longhorn Steakhouse Firecracker Chicken Wraps

The one big difference between mine and the ones at Longhorn is that mine are much bigger! They serve you almost a taquito style! Too skinny!!! We need them stuffed! Here’s how to make them (full instructions in recipe card below).

SAUCE – add everything to a mini-blender and then into the fridge until ready to serve
SAUTE peppers, onions, jalapenos and garlic in a medium skillet with oil until softened
ADD the chicken, salt, pepper, cayenne, lime & cilantro then stir together and heat thru
WRAP it up – lay out tortilla with 1/4 cup filling and a sprinkle of cheese. Then tuck the ends of the tortilla and roll like a burrito!
FRY – get some oil hot (be careful!!!) and fry on all sides
SERVE – slice in half and serve with the avocado dip!

Tips Tricks & FAQs

Longhorn Steakhouse Firecracker Chicken Wraps are crispy tortilla wraps filled with seasoned chicken, peppers and cheese, then fried until golden brown. They are typically served with a creamy avocado dipping sauce and are one of the most popular appetizers at Longhorn Steakhouse.

Store in an airtight container in the fridge for 3-5 days. These are my favorite ones on Amazon!

The air fryer is 1000% the best way to reheat to keep the crispiness. Air fry at 300º for 5-6 minutes – with them already cut in half.

Yes – wrap each un-fried, un-cooked wrap in plastic wrap (say wrap again for a bonus) and then place in a freezer bag. Freeze for up to three months. Thaw in the refrigerator and fry as mentioned.

They have a mild to medium heat from jalapeños and cayenne, but you can easily adjust the spice level to your preference.

More Longhorn Steakhouse Appetizer Recipes

What to Serve With Firecracker Wraps

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Longhorn Firecracker Chicken Wraps

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Prep Time 15

Cook Time 15

Total Time 30

Course Appetizer

Cuisine American

Servings servings

Calories 382 kcal

Equipment

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Ingredients

For Avocado Sauce

3 tbsp buttermilk
3 tbsp mayonnaise
1 avocado chopped
1 lime juiced
¼ teaspoon coarse kosher salt
¼ teaspoon black pepper
¼ teaspoon paprika
⅛ teaspoon white sugar

For Firecracker Chicken Wraps

1/4 red bell pepper finely diced
1/4 yellow pepper finely diced
⅛ cup yellow onion diced (2 slices)
1 tbsp olive oil
2 tbsp pickled jalapenos finely chopped
2 garlic cloves minced
2 cups cooked chicken chopped
½ tsp coarse kosher salt
½ tsp black pepper
⅛ tsp cayenne pepper
1 lime juiced
2 tbsp cilantro chopped
8 flour tortillas 6 or 8 inch
1 1/4 cup pepper jack cheese grated
1/4 cup vegetable oil

Instructions

In a mini food processor (or blender), add all avocado sauce ingredients. Blend until combined. Cover and place in the fridge until ready to serve.
3 tbsp buttermilk, 3 tbsp mayonnaise, 1 avocado, 1 lime, ¼ teaspoon coarse kosher salt, ¼ teaspoon black pepper, ¼ teaspoon paprika, ⅛ teaspoon white sugar
In skillet over medium heat add olive oil. When hot, add bell pepper, onion, jalapenos and garlic. Saute for 3-4 minutes.
1/4 red bell pepper, 1/4 yellow pepper, ⅛ cup yellow onion, 1 tbsp olive oil, 2 tbsp pickled jalapenos, 2 garlic cloves
To the pan, add the chicken, salt, pepper, cayenne pepper, lime juice and cilantro. Mix until combined. Remove from the heat.
2 cups cooked chicken, ½ tsp coarse kosher salt, ½ tsp black pepper, ⅛ tsp cayenne pepper, 1 lime, 2 tbsp cilantro
Lay out a tortilla shell and spoon 1/4 cup chicken mixture in the center. Add sprinkle of pepper jack cheese on top of chicken.
1 1/4 cup pepper jack cheese, 8 flour tortillas
Fold the sides in. Then fold the side closest to you over the top. Continue folding until the wrap is tight. Repeat until all the shells are rolled up.
In skillet, add vegetable oil. Allow oil to get hot, which will take 2-3 minutes.
1/4 cup vegetable oil
Once the oil is hot place the shells seam side down in the pan. This process will create a seal so the wraps don’t come undone. Rotate the wraps until all the sides are golden brown – watch closely – they will go from golden to black QUICKLY! Repeat until all the wraps are golden brown. More oil may be needed throughout cooking the wraps.
You could also use a deep fryer if you have one. I don't – but that would work as well!
Cut each wrap diagonally down the center with a serrated knife.
Serve with avocado sauce.

Nutrition

Serving: 1rollCalories: 382kcalCarbohydrates: 20gProtein: 17gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 8gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 45mgSodium: 655mgPotassium: 312mgFiber: 4gSugar: 2gVitamin A: 426IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Keyword chicken, copycat, longhorn

Tried this recipe?Let us know how it was!

The post Longhorn Firecracker Chicken Wraps appeared first on The Food Hussy.

Longhorn Spinach Dip

Heather Johnson — Wed, 04 Mar 2026 09:30:00 +0000

Longhorn Spinach Dip is a cheese pull heaven! This four-cheese spinach dip is topped with a crispy topping full of Parmesan, garlic & cheese. It’s quick to make and when you dip it into pita chips and you’ll be in heaven!

COPYCAT SECRETS UNCOVERED!

I’ve been making a few trips to Longhorn to try a bunch of dishes like their Stuffed Mushrooms, Spicy Chicken Bites and now their Parmesan Crusted Spinach Dip! One bite in – I knew exactly how to make it – it’s alfredo + cream cheese + spinach. I have a great recipe for Alfredo – so I started there and made this dip in a hot minute!

A lot of recipes out there have mayonnaise and sour cream – those just aren’t going to taste like Longhorn – they’re good but not Longhorn!

Longhorn Steakhouse Parmesan Crusted Spinach Dip Ingredients

The base of this spinach dip recipe is a thick and creamy alfredo sauce beefed up with cream cheese and a ton of spinach! Here’s what you’ll need (and potential swaps) for this creamy dip:

Cheese – cream cheese, mozzarella cheese, Parmesan cheese and Romano cheese
- This is a FOUR cheese dish – but you could just use Parm or Romano if you only have one or the other.
- You can also use low-fat cream cheese if you like – I mean – this whole recipe is fat – but by all means.
- Be sure your cream cheese is room temperature.
- You could also use provolone instead of mozzarella.
Other Dairy – butter, milk & heavy cream
- You can also use half & half instead of milk + cream
Seasonings – garlic, coarse sea salt, Italian seasoning
- If you’d like to spice it up, you can add a dash of red pepper flakes to the topping or chopped jalapenos to the dip.
Other – Flour & panko bread crumbs
Veggies – Fresh Spinach (and a lot of it!)
- You can use frozen spinach (6 oz package) – thaw and lay in paper towels, cheese cloth or a thin white kitchen towel and squeeze out excess moisture.
- You could also chop and add a jar of artichokes if you like.

How to make Longhorn Spinach Dip

Please don’t ever BUY Alfredo sauce – it’s awful!!! You can make a fresh, homemade alfredo that has far superior flavors in the same time as heating up that slop! And for this cheesy dip – we’re just adding cream cheese & spinach! So easy!

SAUTE butter and garlic over medium heat in a deep dish skillet. Cook for 1 minute, stirring occasionally.
WHISK in flour and quickly add milk, cream and cream cheese to pan. Stir until the cream cheese is melted into the liquid.
ADD in mozzarella, 1/4 cup Parmesan, Romano cheese and spinach. Stir until spinach is wilted and mixture is thickened.
POUR mixture into an even layer in a small baking dish (8×8-ish) with nonstick spray.
STIR together 2 tbsp Parmesan cheese, panko, melted butter, garlic, Italian seasoning and salt in a small bowl.
SPRINKLE parmesan topping over top of the dip and place in 400º oven for 10 minutes. Change oven to Broil High and bake 2 min longer until top turns golden brown. Watch closely!
DIG into that warm spinach dip and crispy parmesan crust with pita chips

Tips Tricks & FAQs

Place leftovers in airtight containers (I like these small glass storage containers because it’s just the right amount for 1 person!). Refrigerate for up to 5 days.

If you’re just heating up a bit for yourself, the microwave is fine. Heat in 30 second increments and stir. You’ll probably just need 30-60 seconds. If you’re heating up a larger amount in a baking dish – you can reheat in the oven at 350º for 20 minutes. If you’re reheating in the air fryer, it should take 7-8 minutes.

Longhorn serves this spinach dip with fried pita triangles. You can use pita bread, tortilla chips, baguette slices, crackers or even carrots & celery!

More Longhorn Recipes

More Dip Recipes

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Longhorn Spinach Dip

Longhorn Spinach Dip is a cheese pull heaven! This four-cheese spinach dip is topped with a crispy topping full of Parmesan, garlic & cheese. It's quick to make and when you dip it into pita chips and you'll be in heaven!

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Prep Time 10

Cook Time 20

Total Time 30

Course Appetizer

Cuisine American

Servings servings

Calories 308 kcal

Equipment

Join Our Facebook Group!Check out Copycat Recipes Galore!!

Ingredients

3 tbsp butter
3 cloves garlic minced
1 tbsp flour
1.5 cup milk
1 cup heavy cream
8 oz cream cheese diced
1 cup mozzarella cheese shredded
1/2 tsp coarse sea salt
1/4 cup Parmesan cheese grated, + 2 tbsp – split
1/4 cup Romano cheese grated
5 oz baby spinach chopped (or 6 oz frozen spinach, water squeezed out)
3 tbsp panko breadcrumbs
2 tbsp butter melted
1 tbsp garlic minced (jarlic)
1 tsp Italian seasoning
1/8 tsp coarse sea salt

Instructions

Preheat oven to 375º and spray a nonstick 8×8 baking dish.
In a deep dish skillet, sauté the butter and garlic over medium heat. Cook for 1 minute, stirring occasionally.
3 tbsp butter, 3 cloves garlic
Whisk in flour and salt. Quickly add milk, cream and cream cheese to pan. Stir until the cream cheese is melted into the liquid.
1 tbsp flour, 1.5 cup milk, 1 cup heavy cream, 8 oz cream cheese, 1/2 tsp coarse sea salt
Add in mozzarella, 1/4 cup Parmesan, Romano cheese and spinach. Stir until spinach is wilted and mixture is thickened.
1 cup mozzarella cheese, 1/4 cup Parmesan cheese, 1/4 cup Romano cheese, 5 oz baby spinach
Pour mixture into a baking dish
In a small bowl, stir together 2 tbsp Parmesan cheese, panko, melted butter, garlic, Italian seasoning and salt.
3 tbsp panko breadcrumbs, 2 tbsp butter, 1 tbsp garlic, 1 tsp Italian seasoning, 1/8 tsp coarse sea salt
Sprinkle breadcrumb mixture over top of dip and place in oven for 10 minutes. Change oven to Broil High and bake 2 min longer until top turns golden brown. Watch closely!
Serve with pita chips

Nutrition

Serving: 0.5cupCalories: 308kcalCarbohydrates: 11gProtein: 13gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 76mgSodium: 683mgPotassium: 317mgFiber: 1gSugar: 5gVitamin A: 2518IUVitamin C: 6mgCalcium: 380mgIron: 1mg

Keyword appetizer, copycat, spinach

Tried this recipe?Let us know how it was!

The post Longhorn Spinach Dip appeared first on The Food Hussy.

Mediterranean Salmon Sheet Pan Dinner

Heather Johnson — Wed, 28 Jan 2026 16:22:08 +0000

This Mediterranean Salmon Sheet Pan Dinner is perfect for a healthy weeknight dinner. You’re getting roasted salmon, olives, tomatoes, red onion and potatoes drizzled and sprinkled with Mediterranean seasonings – all in one pan with zero mess and all the macros for a healthy meal (36g protein!)!

ONE SHEET PAN WONDER!

I love a simple sheet pan dinner and make them all the time – but this is the first one I’m sharing! It was so good and unique – I love Mediterranean flavors – like olive oil, thyme and rosemary – coating garlic stuffed olives, kalamata olives, cherry tomatoes and – of course – flaky salmon! Every bite has a punch of flavor! And it’s quick-cooking – done in just 30 min!

Mediterranean Sheet Pan Salmon Ingredients

I think with a sheet pan meal – I tend to go overboard and end up with two pans full (1 pan of chicken thighs and 1 with broccoli, Brussels sprouts & sweet potatoes). This time I kept focused with Mediterranean veggies & seasonings (cuz I love them in this Mediterranean bowl recipe). Here’s what I used – and extras you could swap in!

Salmon – I love that it takes on flavor so easily – whether you’re going sweet, Asian or Mediterranean – salmon is great!!!! Get a nicer cut for this recipe since that’s the star – don’t use frozen chunks or thin pieces – this dinner deserves a nice thick piece!
Fresh Herbs & Spices – rosemary, thyme, garlic, coarse sea salt & black pepper
Tomatoes – cherry tomatoes are great for this because they’re so juicy and get blistered in that hot oven
Red Onions – keeping these as slices adds bite and a different texture
Olives – it’s not a Med dish without olives! I used a combo of big green olives stuffed with garlic and kalamata.
Potatoes – you could serve this over rice but I added this petite potato medley that was just staring at me from the fridge – the purple potatoes were a perfect addition to this colorful dish!
Other options – zucchini, eggplant (yuck!) and bell peppers are great veggies to add to the dish, fresh parsley and oregano are more herbs to add and you could throw feta cheese over top of the dish for that salty cheesy bite!

Make it Quicker & Easier

This sheet pan salmon dinner is easy (just like this Longhorn Steakhouse Salmon) – and there’s not much to making it – put it all in the pan – roast in the oven! But here are some notes to help you get it done even more quickly:

Parchment Paper Sheets – line that large sheet pan with a parchment sheet for easy cleanup!
Slice Salmon into fillets before going on the sheet – it might not be as pretty as the whole piece but it makes serving simple!
Side Dishes? This is a one pan meal but if you leave out the potatoes – you could serve with mashed potatoes, rice pilaf or garlic bread.
Tzatziki Sauce – mix together a quick tzatziki sauce (included in recipe card below) to serve with the salmon – it’s a perfect sauce for the whole dish. You’ll need cucumber, Greek yogurt, vinegar, dill, salt, garlic and olive oil.

Tips Tricks & FAQs

Check your salmon at the thickest part and, using a fork, pull on the salmon andit should easily flake. Or use an instant-read thermometer – my preference is medium:
– Medium-rare: around 120-125°F
– Medium: 125-130°F

Store leftovers in an airtight container and refrigerate for up to 3 days.

The easiest is the microwave for 1:30 minutes but you can also do the air fryer for 5 minutes at 325º.

Of course! This dish would be delicious with halibut fillets or cod filets. Adjust the baking time to the thickness of the fish you use.

More Salmon Recipes

More Mediterranean Recipes

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Mediterranean Salmon Sheet Pan Dinner

This Mediterranean Salmon Sheet Pan Dinner is perfect for a healthy weeknight dinner. You're getting roasted salmon, olives, tomatoes, red onion and potatoes drizzled and sprinkled with Mediterranean seasonings – all in one pan with zero mess and all the macros for a healthy meal (36g protein!)!

Course Main Course

Cuisine American, Mediterranean

Keyword salmon, sheet pan

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 489kcal

Equipment

Ingredients

1 lb salmon sliced into 4 pieces
1 lemon thinly sliced
1 cup pitted olives green and kalamata
1 cup cherry tomatoes halved
2 cups Baby potatoes quartered
3 slices red onion separated
8 garlic cloves smashed
3 tbsp olive oil
2 tsp coarse sea salt
1 tsp pepper
fresh sprigs of thyme & rosemary

Tzatziki Sauce

1/2 English cucumber partially peeled (striped), grated & drained
1.5 tsp kosher salt
1 tsp garlic paste or 2-3 cloves garlic minced
1 tsp white vinegar
1 tbsp Extra Virgin Olive Oil
2 cups plain nonfat Greek yogurt
2 tbsp chopped fresh dill

Instructions

Preheat oven to 425F. Line baking sheet with parchment paper and lay out salmon fillets.  
1 lb salmon
Top and surround salmon with lemon slices, olives, tomatoes, potatoes, red onion and garlic cloves. Sprinkle salt & pepper over salmon & vegetables. Drizzle whole pan with olive oil. Lay sprigs of herbs on salmon.
1 lemon, 1 cup pitted olives, 1 cup cherry tomatoes, 2 cups Baby potatoes, 3 slices red onion, 8 garlic cloves, 3 tbsp olive oil, 2 tsp coarse sea salt, 1 tsp pepper, fresh sprigs of thyme & rosemary
Bake for 17-20 minutes, or until salmon is done and flakes easily with a fork. Exact cooking time will depend on the size and thickness of your fish.
While salmon is baking, mix together Tzatziki sauce. Place grated cucumber in paper towels and squeeze all water from cucumber. Add all ingredients into a small bowl and stir until mixed. Refrigerate for up to 3 days.
1/2 English cucumber, 1.5 tsp kosher salt, 1 tsp garlic paste, 1 tsp white vinegar, 1 tbsp Extra Virgin Olive Oil, 2 cups plain nonfat Greek yogurt, 2 tbsp chopped fresh dill
Serve salmon and veggies with a squeeze of lemon juice and tzatziki.

Notes

Tzatziki Sauce ingredients

Nutrition

The post Mediterranean Salmon Sheet Pan Dinner appeared first on The Food Hussy.

Easy Cheesy Hawaiian Pulled Pork Sliders

Heather Johnson — Fri, 23 Jan 2026 18:00:21 +0000

These Hawaiian Pulled Pork Sliders are packed with flavor and ready-in-minutes. Loaded with saucy pulled pork and then smothered with melty gooey provolone cheese – and don’t forget the sweet zing of pineapple in the middle! Go from fridge to table in 30 minutes and the whole family will love these cheesy grab & go sliders!

Why I These Cheesy Hawaiian Pulled Pork Sliders

These pulled pork sliders are great for a busy weeknight dinner or even a game day party! Sliders are always a hit – that’s why I like to make these along side my Maid Rite Sliders every time I have friends over.

You can make your own pulled pork (which is amazing) or use a pre-made product from the store. Those are convenient – but I like to get the sauceless kind and add my own. I’m picky about sauce!

If you make your own pulled pork, you might have a heap of leftovers – I’ve got you covered with over 30 recipes that use leftover pulled pork!

These sliders are loaded with pulled pork, your favorite bbq sauce, pineapple and provolone all loaded onto those yummy Hawaiian sliders and then topped with a sweet & savory glaze!

What cheese goes well with pulled pork?

You don’t always think of pulled pork sandwiches as having cheese on them – but for an oven-baked slider – you need cheese! My favorites are Havarti, provolone, cojack or cheddar. Havarti is mild and buttery – so good! I get it for cheese, crackers & salami night all the time. If you want something spicy – pepper jack is a great choice.

What barbecue sauce is best for pulled pork?

For barbecue sauce – I always recommend that you get what YOU like. I fell in love with Williamson Bros when I was on a visit to Birmingham. Use your favorite sauce!

How much meat do I need for pulled pork sliders?

One pound of pulled pork was perfect for a 12 pack of Hawaiian rolls. Just leave a little space around the edges for spillage and melting!

How to make pulled pork sliders with Hawaiian rolls?

These pulled pork sliders on Hawaiian rolls are so easy! Just get a 12-pack of Hawaiian rolls and some pulled pork! Here’s where you go from there:

Slice slider rolls in half and place bottom buns in baking dish.
Spread shredded pork across rolls – pulled pork spreads easier at room temp – so leave it out for a bit before you make your sandwiches – or heat it up in the microwave for 1-2 minutes
Top with drained pineapple, bbq sauce and provolone cheese. Top with the other half of the buns.
In a microwave safe small bowl or glass, melt & whisk together glaze ingredients. Baste tops of buns and sprinkle with poppy seeds.
Place pork sliders in oven and bake for 25 minutes until the cheese is perfectly melty!

How do you keep pulled pork sliders from getting soggy?

This is why I like to use sauceless pork – then you’re able to add just the amount of sauce that you want. If you have pre-sauced pork – just scoop out the shreds of pork with a fork and leave the excess sauce in the bowl.

How many pulled pork sliders per person?

If you’re serving these Hawaiian Pulled Pork Sliders to a crowd – I would assume you’re going to have more than these to eat – so figure 2 per person. If you’re serving it as a main dish – then maybe 3 per person.

I find it easiest to serve these pulled pork sliders with cheese by cutting them in the baking dish and then setting them all out slightly pulled apart on a serving tray or a cutting board. That way people don’t have to struggle to get 1-2 and they’re also not touching everybody elses!

What to serve with pulled pork sliders?

I actually have a whole post dedicated to What to Serve with Pulled Pork! But here are a couple of my favorites:

Other pulled pork recipes

Cheesy Hawaiian Pulled Pork Sliders

These Hawaiian Pulled Pork Sliders are packed with flavor and ready-in-minutes. Grab some pre-made pulled pork and a pack of my favorite Hawaiian rolls and you'll have a game-day snack that everybody will love! (It's also great for a weeknight meal – ready in 30 minutes!)

Course Entree

Cuisine American

Keyword pork, pulled pork, sliders

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 548kcal

Cost $7

Equipment

Ingredients

Sliders

1 12-pk Kings Hawaiian Rolls
16 oz pre-made, sauceless pulled pork i.e. Curly's
8 oz crushed pineapple drained, or pineapple tidbits
5 slices provolone cheese
1/2 cup Williamson Bros. BBQ sauce

Glaze

3 tbsp butter
1 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tbsp dijon mustard
1 tbsp hot sauce
2 tsp poppy seeds

Instructions

Preheat oven to 350
Slice slider rolls in half
1 12-pk Kings Hawaiian Rolls
Spray rectangular baking dish with non stick cooking spray
Place bottom buns in pan
Spread shredded pork across rolls – pulled pork spreads easier at room temp – so leave it out for a bit before you make your sandwiches – or heat it up in the microwave for 1-2 minutes
16 oz pre-made, sauceless pulled pork
Spread drained pineapple over pulled pork
8 oz crushed pineapple
If you want extra sauce – pour additional on top of pineapple
1/2 cup Williamson Bros. BBQ sauce
Lay 5 slices of Provolone cheese on top of pineapple
5 slices provolone cheese
Add tops of buns onto sandwiches
In a microwave safe small bowl or glass, add all glaze ingredients (minus poppy seeds) and microwave for 1 minute until butter is melted (cover bowl with press & seal to prevent splatter)
3 tbsp butter, 1 tbsp brown sugar, 1 tbsp Worcestershire sauce, 1 tbsp dijon mustard, 1 tbsp hot sauce
Baste tops of rolls with glaze (you don’t have to use it all – discard any remaining glaze)
Sprinkle with a light coating of poppy seeds
2 tsp poppy seeds
Place pork sliders in oven and bake for 25 minutes

Notes

– You can swap out thin slices of pineapple instead of crushed

Nutrition

The post Easy Cheesy Hawaiian Pulled Pork Sliders appeared first on The Food Hussy.

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Crab Rangoon Egg Rolls

TIPS FOR THE BEST CRAB RANGOON EGG ROLLS

Crab Rangoon Egg Roll Ingredients

How to make Crab Rangoon Egg Rolls

What supplies do I need for frying egg rolls?

How to Store & Reheat

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Crab Rangoon Egg Rolls

Equipment

Ingredients

Instructions

Nutrition

Cheesecake Factory Crusted Chicken Romano

COPYCAT SECRETS UNCOVERED!

Cheesecake Factory Chicken Romano Ingredients

Make it Quicker & Easier

How to make Cheesecake Factory Chicken Romano

Tools To Make It Just Like Cheesecake Factory

Tips Tricks & FAQs

Yes definitely! Spray with oil before frying and place in 360º air fryer. You’ll want to flip it over after 4 minutes. Total cook time will be 7-9 minutes.

Yes – place on an oven rack and bake for 20-25 minutes in a 350º oven.

I highly recommend storing chicken separately from the pasta & sauce. The chicken will quickly get soggy if it’s with the pasta. I like to store leftovers in the refrigerator in these glass storage containers.

Reheat the chicken in the air fryer at 250º for 5-7 minutes or the oven at 300º for 10-15 minutes. Reheat the pasta in the microwave for 45-60 seconds.

Romano is sharper, saltier and more pungent, usually made from sheep’s milk. Parmesan is nuttier, milder, and made from cow’s milk.

More Copycat Cheesecake Factory Recipes

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Cheesecake Factory Chicken Romano Pasta

Equipment

Ingredients 1x2x3x

Chicken

Sauce

Instructions

Nutrition

Chili’s Southwestern Egg Rolls

COPYCAT SECRETS UNCOVERED!

Ingredients for Southwestern Egg Rolls

How to make Chili’s Southwestern Egg Rolls

Tips Tricks & FAQs

Store in an airtight storage container for 2-3 days.

The air fryer is essential for this! Reheat at 250º for 5-6 minutes.

Tools That Help You Get That Chili’s Texture

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Chili’s Southwestern Egg Rolls

Equipment

Ingredients 1x2x3x

For Avocado Sauce

For Southwest Egg Rolls

Instructions

Notes

Nutrition

Cold Imitation Crab Dip (Easy 15-Minute Appetizer)

Don’t Skip This If You Want That Scoopable Texture

Easy Cold Crab Dip Ingredients

How to Make Cold Imitation Crab Dip

Tools That Help You Get The Perfect Crab Dip

Tips Tricks & FAQs

Yes — this dip actually tastes better after chilling for a few hours as the flavors blend together.

You can but since we went with WHIPPED cream cheese – it’s super easy to stir together.

Store leftovers in airtight storage containers – these are my favorite – in the refrigerator for 3-5 days.

You can, but the dip will be thicker and harder to mix.

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Cold Imitation Crab Dip

Equipment

Ingredients

Instructions

Nutrition

Imitation Crab Ceviche

WHY YOU’LL THIS RECIPE

What is Imitation Crab Ceviche?

Imitation Crab Ceviche Ingredients

Make it Quicker & Easier or Tastier!

How to Make Easy Imitation Crab Ceviche

Tips Tricks & FAQs

It’s white fish (usually Alaskan Pollock) that is minced and combined with some other ingredients to make a paste. Then it’s made into “legs” and dyed to look like crab. It has a touch of sweetness like real crab and it’s SO MUCH MORE affordable!

Place in an airtight container and keep in the refrigerator for up to 3 days.

Traditional ceviche uses raw fish that is “cooked” in citrus juice. This version uses pre-cooked imitation crab, making it faster and easier while still delivering the same fresh flavor.

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Check your salmon at the thickest part and, using a fork, pull on the salmon andit should easily flake. Or use an instant-read thermometer – my preference is medium:
– Medium-rare: around 120-125°F
– Medium: 125-130°F