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South West Egg Rolls




Source of Recipe


Nancy


List of Ingredients




2 C cooked chopped chicken breast meat
2 Tabsp oil
¼ C finely chopped red pepper
¼ C chopped green onion
½ C black beans, rinsed and drained
¾ C frozen corn
¼ C jalapeno peppers, chopped fine
¼ C frozen chopped spinach, thaw and squeeze out extra moisture
1 Tabsp parsley or cilantro, chopped
1 Tsp chili powder
1 Tsp ground cumin
1 Tsp salt
¼ Tsp cayenne pepper
2 C shredded Mexican blend cheese
10 flour tortillas, 6 inch, may need more.
oil for deep frying

Recipe



Heat 2 Tabsp of oil in a 10" skillet over med heat. Add red pepper and green onion. Cook about 5 minutes, till tender.
Add chicken, black beans, corn, jalapenos, parsley (or cilantro), spinach, chili powder, cumin, salt and cayenne. Stir while cooking about 5 minutes. Stir in cheese and remove from heat.

Warm tortillas in microwave for about 1 min, to make more pliable. Spoon approx. two big tablespoons of filling in a tortilla, fold in the sides and roll up. Secure with toothpicks. I just keep filling totillas untill filling is used up. Place in a 9X13 pan, cover and freeze about 6 hrs. Heat oil in a deep pan to 375°, fry frozen egg rolls about 10 min, untill golden brown. Drain on paper towels.

I have cooked without freezing but the freezing really does help to hold the rolls together and keeps the filling in place. Don't forget to remove the tooth picks before serving.

Serve with sour cream or a raspberry dipping sauce.

Nancy