Southwestern Egg Rolls
  • 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
  1. *Rub 1 Tbsp oil over chicken and cook over medium heat until no longer pink; remove from heat and set aside
  2. *Heat remaining oil over medium; stir in green onions and red pepper; cook about 5 minutes, until tender
  3. *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
  4. *Remove from heat and add cheese so that it melts
  5. *Spoon even amounts into each tortilla; fold ends and roll tightly; secure with toothpicks
  6. *Arrange in medium dish, cover with plastic and place in freezer for 4 hours (I have actually never done this step)
  7. *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
  8. Recipe Tips:
  9. *Omit chicken for a great vegetarian option
  10. *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)
Submitted by Judy