Chili's Southwestern Eggrolls Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 chicken breast
2 tbsp. vegetable oil
4 tbsp. minced red bell pepper
4 tbsp. minced green onion
2/3 cup frozen corn
1/2 cup black beans, rinsed and drained
4 tbsp. frozen chopped spinach, thrawed and squeezed dry
4 tbsp. diced, jarred jalapeno peppers
1 tbsp. minced fresh parsley
1 tsp cumin
1 tsp chili powder
1/2 tsp salt
2 dashes cayenne pepper
1 1/2 cup shredded Monterey Jack cheese
flour tortillas
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Directions: |
Directions:Spray the chicken breast with olive oil and grill it for 4-5 minutes per side or until done. Lightly salt and pepper each side of chicken while it cooks. Set chicken aside until it cools enough to handle.
Preheat 2 tbsp vegetable oil in a larger skillet over medium-high heat.
Add the red pepper and onion to the pan and saute for a couple minutes til tender.
Dice the cooked chicken into VERY small pieces and add it to the pan. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4-5 minutes. Stir well so that the spinach separates and is incorporated into the mixture.
Remove from heat and add the cheese. Stir until cheese is melted. |
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Number Of
Servings: |
Number Of
Servings:6 Servings |
Personal
Notes: |
Personal
Notes: These are delicious served with an avocado ranch dipping sauce. Just smash an avocado and add enough of your favorite ranch til you think it tastes perfect! Serve mixture on warmed tortillas. You can also add lettuce, tomato, sour cream; whatever you like!
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