Spicy Southwest Egg Rolls |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 15 |
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I started out making a southwest eggroll recipe that's on Zaar, but I left out a lot and added a lot and basically changed the whole thing, so here's my version :) *Note: I bake these, but they certainly could be fried in oil also. Ingredients:
2 chicken breasts |
1/4 tablespoon chili powder |
1/2 teaspoon cumin |
1/2 teaspoon garlic powder |
1/8 teaspoon salt |
2 tablespoons vegetable oil |
2 garlic cloves |
1 red bell pepper, finely diced |
1 small onion, finely diced |
2 jalapenos, finely diced |
1/2 cup frozen corn kernels |
1/3 cup canned black beans, drained and rinsed |
1/2 teaspoon cayenne pepper (optional) |
2 1/2 cups cheddar cheese, shredded |
15 egg roll wraps |
Directions:
1. Add 1 Tbsp vegetable oil to small skillet; preheat to medium-low. In a small bowl, combine chili powder, cumin, garlic powder & salt.
2. Rub seasonings mixture onto both sides of both chicken breasts; add chicken breasts to small skillet and cook 7-10 minutes, depending on thickness of your breast - until done, turning at least once.
3. While chicken is cooking, dice your vegetables.
4. Once chicken is done, remove from heat; set aside.
5. Heat 1 Tbsp vegetable oil in large skillet; add diced red bell pepper, diced onion, minced garlic cloves and jalapenos to oil; saute until veggies are soft.
6. Once chicken is cool enough to handle, slice into small cubes and add to vegetable mixture.
7. Stir in frozen corn and black beans; mix thoroughly. Add cayenne now if you want.
8. Turn heat to low, and slowly add cheese. Once cheese has melted, remove skillet from heat.
9. To assemble eggrolls:.
10. Place eggroll wrappers so that the points are facing north/south. Place about 1 1/2 Tbsp of chicken/veggie mixture into center of wrapper. Spread it out log-shaped from side to side, leaving about 1 inch of the wrapper on each side.
11. Fold bottom point over mixture, then fold in each side. Then roll eggroll up remaining wrapper. I usually seal the final point with a brush of water.
12. Repeat with each eggroll wrapper.
13. When all the eggrolls are wrapped, freeze in a single layer for at least 4 hours and up to 2 months.
14. To cook, place frozen eggrolls on a cookie sheet, and bake at 375 degrees for 13-16 minutes.
15. I like to dip these in a spicy avocado sauce or salsa.
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