|2 tbspvegetable oil|
|1 skinless, boneless chicken breast half|
|2 tbspgreen onion; minced|
|2 tbspred bell pepper; minced|
|1/3 cupfrozen corn kernels|
|1/4 cupblack beans; rinsed & drained|
|2 tbspfrozen chopped spinach; thawed and drained|
|2 tbspjalapeno pepper; diced|
|1/2 tspcilantro; minced|
|1/2 tspchili powder|
|1 pinchcayenne pepper|
|3/4 cupjack cheese; shredded|
|5 6"flour tortillas|
|1 quartoil for frying|
Southwestern Eggrolls Preparation
Rub 1 tbsp vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approx. 5 minutes per side, until cooked through. Remove from heat and set aside.
Heat remaining 1 tbsp oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Dice chicken and mix into pan with onion and pepper. Mix in corn, beans, spinach, jalapenos, cilantro, chili powder, salt and cayenne. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in cheese so that it melts.
Wrap tortillas with a clean, moist cloth. Microwave on high for 1 minute, until hot and pliable.
Spoon even amounts of the mixture into each toold ends of tortilla, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic and place in the freezer for at least 4 hours.
In a large deep skillet, heat oil for deep frying (375 degrees). Deep fry the frozen rolls for 10 minutes or until golden dark brown on all sides. Drain on paper towels before serving.
This is really easy to make ahead and the recipe can easily be doubled.
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