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Southwestern Egg Rolls
Southwestern Egg Rolls
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
280 minutes
Spicy chicken, black bean, and cheese filled Southwest egg rolls, crispy and golden from deep-frying.
Ingredients:
  • 2 tablespoons vegetable oil, divided
  • 1 skinless, boneless chicken breast half
  • 2 tablespoons minced green onion
  • 2 tablespoons minced red bell pepper
  • 0.33333334326744 cup frozen corn kernels
  • 0.25 cup black beans, rinsed and drained
  • 2 tablespoons frozen chopped spinach, thawed and drained
  • 2 tablespoons diced jalapeno peppers
  • 0.5 tablespoon minced fresh parsley
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon chili powder
  • 0.33333334326744 teaspoon salt
  • 1 pinch ground cayenne pepper
  • 0.75 cup shredded Monterey Jack cheese
  • 5 (6 inch) flour tortillas
  • 1 quart oil for deep frying
Instructions:
  • Massage the chicken breast with 1 tablespoon of vegetable oil. Pan-sear the chicken in a medium-sized saucepan over medium heat until fully cooked, approximately 5 minutes per side. Use an instant-read thermometer to ensure the internal temperature reaches 165 degrees F (74 degrees C). Once done, take the chicken off the heat and set it aside.
  • Heat the last tablespoon of vegetable oil in the saucepan over medium heat. Add the green onion and bell pepper. Sauté until tender, around 5 minutes.
  • Combine diced chicken with green onion and bell pepper in a pan. Add corn, black beans, spinach, jalapeño peppers, parsley, cumin, chili powder, salt, and cayenne pepper. Cook and stir for 5 minutes until everything is well blended and tender. Remove from heat and melt in Monterey Jack cheese.
  • Place tortillas in a damp, clean cloth and warm in the microwave on high for about 1 minute until they are hot and soft.
  • Evenly distribute the mixture among each tortilla. Fold the ends, roll tightly around the filling, and secure with toothpicks. Arrange in a dish, cover with plastic wrap, and freeze for a minimum of 4 hours.
  • In a large, deep skillet, heat oil to 375 degrees F (190 degrees C. Deep-fry frozen, stuffed tortillas until they turn a dark golden brown, approximately 10 minutes. Place on paper towels to drain before serving.

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