Southwestern Egg Rolls

Southwestern Egg Rolls

By: Jackie
"These are not traditional spring rolls! Small tortillas filled with an exciting blend of southwestern style ingredients, then deep fried until golden brown."

Prep Time: 20 mins
Cooking time: 12 min
Ready in: 4 hrs
32 mins

Ingredients
2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons chopped green onion
2 tablespoons chopped red bell pepper
1/3 cup frozen corn kernels

1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced peppers
1/2 tablespoon chopped fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 tsp salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 liter of oil for frying

Directions
Rub 1 tablespoon vegetable oil over chicken breast. Boil in a medium saucepan over medium heat, about 5 minutes per side chicken run clear until meat is no longer pink and juices. Remove from heat and set aside. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onions and peppers. Cook and stir 5 minutes, until tender. Dice chicken and mix into the pan with onions and peppers. Mix in corn, black beans, spinach, peppers, parsley, cumin, chili powder, salt and cayenne pepper to taste. Cook and stir 5 minutes until well blended and smooth. Remove from heat and stir in Monterey Jack cheese so that it melts. Wrap tortillas with a clean, damp cloth. Microwave on high about 1 minute or until hot and pliable. Spoon even amounts of the mixture in each tortilla. Fold ends of the tortillas, then roll tightly mixture. Secure with toothpicks. Arrange in a medium bowl, cover with plastic, and in the freezer. Freeze at least 4 hours. In a large, deep frying pan heat oil for deep frying to 375 degrees F (190 ° C). Fry frozen, stuffed tortillas 10 minutes each or until they are dark golden brown. Drain on kitchen paper then serve. Footnotes

Editor's Note
We have determined the nutritional value of oil for frying on a retention value of 10% after cooking. The exact amount will vary depending on the cooking time and temperature, ingredient density and the specific type of oil used.