Chicken and Shrimp Fajita Eggrolls

Step 1: Add olive oil and butter to a skillet on medium heat. Add chopped bell pepper, onions, and tomato. Season lightly with black pepper and Mediterranean sea salt and cook for 3-5 min or until desired tenderness.
Step 2: Season shrimp and chicken with cumin, black pepper, smoked paprika, chili powder, onion powder, garlic powder, and adobo seasoning.
Step 3: Sauté chicken for 3-4 min on each side in 1-2 tbsp of olive oil and 1 tbsp of butter until internal temp is 165 degrees. Remove chicken from skillet.
Step 4: Add 1 tbsp of butter to the skillet and sauté shrimp for 2-3 min each side. Do not overcook.
Step 5: Cut chicken into small pieces.
Step 6: Take out 8-10 egg rolls from the pack.
Step 7: To make the egg roll, place the egg roll in a diamond shape facing you. Add a few tbsp of shredded queso, followed by chicken, shrimp, and veggies. Top with another tbsp of shredded queso.
Step 8: Wet the edges of the egg roll with water. Fold the egg roll away from you two times and tuck in both sides before completing the fold.
Step 9: Fry the egg rolls in a skillet with 2 inches of vegetable oil at 350-375 degrees for 2-3 min on each side until desired crispiness is achieved.
Step 10: Enjoy!