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Southwestern Egg Rolls


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Member since 2015

Serves | Prep Time | Cook Time

Ingredients

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


Notes

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