Southwestern Egg Rolls
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
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.
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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