Ingredients: |
Ingredients: 2 tbsp olive oil
1 skinless, boneless chicken breast half
2 tbsp minced red onion
2 tbsp minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tbsp diced jalapeno peppers
1/2 tsp ground cumin
1/2 tsp chili powder
1/3 tsp salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
10 egg roll wrappers
oil for deep frying
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Directions: |
Directions:1. Heat 1 tablespoon olive oil in saucepan. Over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
2. Heat remaining 1 tablespoon olive oil in a medium saucepan over medium heat. Stir in red onion and red pepper. Cook and stir 5 minutes, until tender.
3. Dice chicken and mix into the pan with onion and red pepper.
4. Mix in corn, black beans, jalapeno peppers, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender.
5. Remove from heat and stir in Monterey Jack cheese so that it melts.
6. Spoon even amounts of the mixture into each egg roll wrapper. Follow instructions for folding wrapper on package, then roll tightly around mixture. Secure with toothpicks.
7. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
8. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving. |
This recipe for Southwestern Egg Rolls is from