Southwestern Egg Rolls
1 chicken breast, cooked, and chopped into small cubes
2 tbsp minced red bell pepper
2 tbsp minced green onion
1/3 cup frozen corn
¼ cup canned black beans, rinsed and drained
2 tbsp frozen spinach, thawed and drained
2 tbsp diced, canned jalapeno peppers
½ tbsp minced fresh parsley
½ tsp cumin
½ tsp chili powder
¼ tsp salt
Dash cayenne pepper
¾ cup shredded Monterey jack cheese
Five 7-inch flour tortillas
Sauté red peppers and onions in a pan until tender.
Add cooked chicken, corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for 4 minutes. Stir well so that the spinach separated\s and is incorporated into the mixture.
Remove from heat and add cheese. Stir until cheese is melted.
Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture.
Roll the tortilla very tight and then pierce with a toothpick to hold together. Repeat with the remaining tortillas.
Arrange the egg rolls on a plate, cover and freeze for at least 4 hours.
Preheat 4-6 cups of oil to 375 degrees. Deep fry the egg rolls for 12-15 minutes and remove to a paper towel or a rack to drain for about 2 minutes.
Slice each egg roll diagonally lengthwise and arrange on a plate.
Can be served with ranch dressing or ranch mixed with fresh avocado for a dipping sauce.
The mixture also works well as a quesadilla filling. Just put some between two tortillas and heat in a large skillet. Cut into 6 wedges and serve. No frying!