Easy Southwestern Eggrolls
 I ate it with a salsa and sour cream mixture.
2T vegetable oil 1 boneless chicken breast half 2T chopped green onion 2T minced red bell pepper 1/3C frozen corn kernels 1/4C black beans, rinsed&drained well 2T frozen chopped spinach, thawed&drained well 2T diced jalapenos 1/2T minced parsley 1/2 tsp ground cumin 1/2 tsp chili powder 1/3 tsp salt dash of ground cayenne pepper 3/4C Monterey Jack cheese 5 (6 in) flour tortillas or eggroll wrappers 1 quart oil for deep frying (or you can bake) Rub 1 tablespoon vegetable oil over chicken breast. cook chicken (season however you like) approximately 5 minutes per side until done. set aside. Heat remaining 1T vegetable oil in saucepan over medium heat. Stir in green onions&red pepper. Cook & stir until tender (5min) Dice chicken & put into pan with onions&red peppers Mix in corn, black beans, spinach, jalapeño peppers, parsley, cumin, chili powder, salt&cayenne pepper. Stir 5 minutes, or tender. Remove from heat & stir in Monterey Jack cheese so that it melts. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute or until pliable. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly. Secure with toothpicks. Cover with plastic & place in freezer for at least 4 hours. Then you can bake at 425 for 15 minutes if you use tortillas! Still turns out crunchy and yummy. OR make them just like the restaurants and in a deep skillet, heat oil for deep frying to 375 degrees. Deep fry frozen, stuffed tortillas 10 minutes each or until dark golden brown. Drain on paper towels before serving. I think using eggroll wrappers is what tastes BEST, but some people may want to use what they have handy in the cabinet. If you use egg roll wrappers, seal the ends with a egg/water mixture or just water. |
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| Sounds yummy!
Can't wait to try them Jo.
Thanks for sharing... |
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