Southwestern Egg Rolls
CATEGORIES
INGREDIENTS
- 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
DIRECTIONS
- 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!