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Dine In: Southwestern Egg Rolls


Southwestern Egg Rolls

Some weekend nights, my kids just want appetizers for dinner. Finger foods are fun on Friday night, especially when we just want to watch movies and hang out. This is one of their favorite restaurant appetizers, except minus the corn, black beans, spinach, jalapeños and bell pepper for Luke. Yeah, that’s most of the ingredients! But you know what that means? There are more for me and Curt to eat! Haha!I have actually prepared these baked instead of fried, with good results. I did not freeze them, as per the instructions, but just sprayed them with non-stick cooking spray and baked at 400 F until golden brown, about 10 minutes.

Southwestern Egg Rolls

Ingredients:
2 Tbs vegetable oil, divided
1 skinless, boneless chicken breast half
2 Tbs minced green onion
2 Tbs minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 Tbs frozen chopped spinach, thawed and drained
2 Tbs diced jalapeño peppers
1/2 Tbs minced fresh parsley
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
5 (6-inch) flour tortillas
1 quart oil for deep frying

Directions:
Rub 1 tablespoon vegetable oil over chicken breast. In a medium 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.

Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.

Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeño peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese until it melts.

Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.

In a large, deep skillet, heat oil for deep frying to 375 F (190 C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

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