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
  1. Sauté red peppers and onions in a pan until tender.
  2. 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.
  3. Remove from heat and add cheese. Stir until cheese is melted.
  4. 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.
  5. Roll the tortilla very tight and then pierce with a toothpick to hold together. Repeat with the remaining tortillas.
  6. Arrange the egg rolls on a plate, cover and freeze for at least 4 hours.
  7. 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.
  8. Slice each egg roll diagonally lengthwise and arrange on a plate.
  9. Can be served with ranch dressing or ranch mixed with fresh avocado for a dipping sauce.
  10. 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!