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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

CHILI'S SOUTHWESTERN EGGROLLS Recipe

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This recipe for CHILI'S SOUTHWESTERN EGGROLLS is from The Ronemous Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tablespoon olive oil
1 pound boneless skinless chicken, cooked and diced small or shredded
1/3 cup frozen or fresh corn
1/2 cup roasted red bell pepper, finely diced
1/4 cup green onion, finely sliced
1 cup black beans, drained and rinsed
2 Tbs chopped pickled jalapeno or one can diced green chilies
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground cumin
2 cups grated cheese, Mexican blend, Monterey Jack or Cheddar
1 package egg roll wrappers
Directions:
Directions:
In a large mixing bowl, combine the diced chicken, corn, black beans, bell pepper, green onions, and chilies.

Stir in cheese and then the seasonings. Mix everything together well.

Get a small bowl filled with water to use in sealing the egg rolls. Lay an egg roll wrapper on a cutting board.

Scoop 1/3 cup of the chicken filling into the bottom corner of the egg roll wrapper.

Fold up the bottom of the wrapper then the two sides of the wrapper so the points almost touch. Use your fingers to brush water on the outside edges or the wrapper that are still exposed. Then tightly roll up the egg roll and place it on a sheet pan lined with waxed or parchment paper. Repeat with the remainder of the filling.

Deep fry at 350 until golden brown.

Serve with your favorite dipping sauces.

 

 

 

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