Southwestern Egg Rolls

Southwestern Egg Rolls

Ynt

Ingredients

vegetable oil, 2 tablespoons
1 boneless, skinless chicken breast half
minced green onion, 2 tablespoons
minced red bell pepper, 2 tablespoons
frozen corn kernels, 1/3 cup
black beans, washed and drained, 1/4 cup
frozen chopped spinach, melted and drained, 2 tablespoons
diced jalapeno peppers, 2 tablespoons
minced fresh parsley, 1/2 tablespoon
ground cumin, 1/2 teaspoon
chili powder, 1/2 teaspoon
salt, 1/3 teaspoon
ground cayenne pepper, 1 pinch
shredded Monterey Jack cheese, 3/4 cup
5 flour tortillas
1 quart cooking oil

Tools Required

Saucepan

Deep skillet

Preparation Method

Smear around 1 tablespoon of vegetable oil on the piece of chicken breast. Place a saucepan over medium flame, cook the chicken around 5 minutes on both sides, toll meat turns slightly brown. Take it away from flame.

Heat leftover vegetable oil in another saucepan on medium temperature.  Add in red pepper and green onion. Boil and whisk for 5 minutes till it becomes soft.

Slice chicken and add in the pan along with red pepper and onion. Add black beans cayenne pepper, corn,cumin, spinach,chili powder,salt,jalapeno, peppers, and parsley. Heat and stir for about 5 minutes till properly blended. Remove from flame and add Monterrey Jack cheese to melt it.

Fold tortillas Ina damp cloth. Heat it in the microwave on high temperature for roughly 1 minute.

Put equal proportions of concoction into the tortillas. Fold the ends of tortillas and start rolling tightly. Secure the ends using toothpicks. Place  in a dish and cover with a plastic lid and refrigerate it. Refrigerate for approximately 4 hours.

Heat oil in a big skillet, at about 375 degrees F. Now you have deep fry the stuffed and frozen tortillas each for around ten minutes.

Serving Suggestions

Drain on paper towels and serve hot

- See more at: http://www.foodfood.com/recipes/southwestern-egg-rolls/#sthash.PoIWK4g0.dpuf