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Southwestern Egg Rolls

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Serves | Prep Time | Cook Time


2 Tbsp Vegetable Oil
1 Skinless, Boneless Chicken Breasts
1 Tbsp Green Onion, Minced
2 Tbsp Red Bell Pepper, Minced
1/3 cup Frozen Corn Kernels
1/4 cup Black Beans, Rinsed & Drained
2 Tbsp Frozen Chopped Spinach, Thaw/Drain
2 Tbsp Jalapeno Pepper, Diced
1/2 Tbsp Fresh Parsley, Minced
1/2 tsp Cumin
1/2 tsp Chili Powder
1/3 tsp Salt
1 pinch Cayenne Pepper
3/4 up Pepper Jack Cheese, Shredded
5 Flour Tortillas
Oil For Frying

*Rub 1 Tbsp oil over chicken and cook over medium heat until no longer pink; remove from heat and set aside

*Heat remaining oil over medium; stir in green onions and red pepper; cook about 5 minutes, until tender

*Chop chicken and mix into the pan with the onion and pepper; mix in corn, black beans, spinach, jalapeno, parsley, cumin, chili powder, salt, and cayenne; cook and stir until well blended

*Remove from heat and add cheese so that it melts

*Spoon even amounts into each tortilla; fold ends and roll tightly; secure with toothpicks

*Arrange in medium dish, cover with plastic and place in freezer for 4 hours (I have actually never done this step)

*In large deep skillet, heat oil to about 375 degrees and fry tortillas until dark golden brown; drain on paper towels before serving and serve with sweet chile sauce, or dipping flavor of choice

Recipe Tips:

*Omit chicken for a great vegetarian option

*Can also be baked in the oven at 425 degrees for 15-20 minutes for less fat alternative (I liked the less oil method, but they are quite soft and while still good, nothing compares to the fried ones)

Pairs Well With


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