Soutwest Eggrolls
Soutwest Eggrolls
Ingredients :
1 chicken breast fillet, cooked
2 tablespoon red bell pepper, minced
2 tablespoon green onion, minced
1 tablespoon vegetable oil
2 tablespoon frozen spinach, thawed and drained
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoon canned jalapeño peppers, diced
3/4 cup Monterey Jack cheese, shredded
1/2 teaspoon cumin
1/2 tablespoon fresh parsley, minced
1/4 teaspoon salt
1/2 teaspoon chili powder
Dash cayenne pepper 5 -7-inch flour tortillas
Directions :
In a medium size skillet heat 1 tablespoon of oil over medium-high heat.
Add to skillet red pepper and onion; sauté until tender, about two minutes.
Cube chicken meat and add to skillet.
Add spinach, corn, jalapeño peppers, black beans, chili powder, parsley, cumin, salt, and cayenne pepper to mixture.
Cook for 4 minutes; stir well to incorporated ingredients in the mixture.
Take pan off the heat; add cheese and stir until melted.
Heat tortillas by wrapping in a moist cloth and place in microwave on high for 1 1/2 minutes.
Spoon some of the mixture into center of a tortilla.
Roll tortillas by folding in ends and rolling; roll very tight and stick a toothpick in them to hold together.
Roll remaining eggrolls.
Place eggrolls on a plate, cover with plastic wrap; freeze for at least an hour or overnight.
Fry until golden, should take 5-8 minutes (12 minutes if frozen overnight)
Serve and enjoy!
1 chicken breast fillet, cooked
2 tablespoon red bell pepper, minced
2 tablespoon green onion, minced
1 tablespoon vegetable oil
2 tablespoon frozen spinach, thawed and drained
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoon canned jalapeño peppers, diced
3/4 cup Monterey Jack cheese, shredded
1/2 teaspoon cumin
1/2 tablespoon fresh parsley, minced
1/4 teaspoon salt
1/2 teaspoon chili powder
Dash cayenne pepper 5 -7-inch flour tortillas
In a medium size skillet heat 1 tablespoon of oil over medium-high heat.
Add to skillet red pepper and onion; sauté until tender, about two minutes.
Cube chicken meat and add to skillet.
Add spinach, corn, jalapeño peppers, black beans, chili powder, parsley, cumin, salt, and cayenne pepper to mixture.
Cook for 4 minutes; stir well to incorporated ingredients in the mixture.
Take pan off the heat; add cheese and stir until melted.
Heat tortillas by wrapping in a moist cloth and place in microwave on high for 1 1/2 minutes.
Spoon some of the mixture into center of a tortilla.
Roll tortillas by folding in ends and rolling; roll very tight and stick a toothpick in them to hold together.
Roll remaining eggrolls.
Place eggrolls on a plate, cover with plastic wrap; freeze for at least an hour or overnight.
Fry until golden, should take 5-8 minutes (12 minutes if frozen overnight)
Serve and enjoy!
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