Copycat Southwest Egg Rolls
Ingredients:
- 5 flour tortillas (I used the Mission Super Soft, Soft Taco size)
- 1 chicken breast, diced into small pieces
- 1 cup corn
- 2 tbs of red pepper, diced
- 1/2 cup black beans, rinsed
- 2 green onions, thinly sliced
- 2 tbs jarred jalapenos, diced
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- dash of cayenne
- salt & pepper to taste
- 3/4 cup shredded Monterrey Jack
- oil for frying, butter for sauteing chicken
Directions:
Saute chicken breast pieces in a tablespoon of butter over medium heat (or you can grill your chicken breast if your prefer). Once it is cooked through (about 5 minutes), add in corn, red pepper, black beans, green onions, and jalapenos. Saute another 5 minutes. Add in spices, mix very well, and cook an additional 2 minutes. Remove from heat and let filling cool completely. Stir in cheese. Fill tortillas with filling and wrap tightly into an egg roll shape (secure with tooth picks). The original recipe I used said to let them sit 4 hours to over night, and I chose to let them sit in the fridge over night. I deep fried mine at 375 for 12 minutes. Serve with ranch or Avocado Ranch.
Enjoy!
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