Southwestern Egg Rolls

  • Currently 4/5
Makes 3-4 servings. Inspired by Chili's and
1 chicken breast filet
2 Tablespoons vegetable oil
2 Tablespoons minced bell pepper
2 Tablespoons minced onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 Tablespoons frozen spinach, thawed and drained
2 Tablespoons diced, canned jalapeno peppers
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
Dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
Egg roll wrappers
1. Rub the chicken breast with vegetable oil and grill or pan fry until done. Season with salt and pepper on each side as the chicken cooks. Set aside until it cools enough to handle.
2. Saute the red pepper and onion in a pan over medium-high heat until tender. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeno peppers, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.
3. Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
4. Spoon the mixture into egg roll wrappers. Fold in the ends of each wrapper and roll up. Roll the wrappers very tight and place on a baking sheet with the folded sides down.
5. Bake for 12-15 minutes at 375 degrees or until the egg roll wrappers have browned. Slice each egg roll diagonally and arrange on a plate to serve. Garnish with dipping sauce or chopped tomato and onion.
These egg rolls can be frozen overnight and deep fried in 4-6 cups of oil at 375 degrees for 12-15 minutes. Remove to paper towels or a rack to drain for about 2 minutes.
Meal   SnackCuisine   Southern
Dish   AppetizerMain Ingredient   Chicken

Laurie Hogan

Member since Jan 2008

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