SPICY SOUTHWEST EGG ROLLS

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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.

Provided by newspapergal

Categories     Lunch/Snacks

Time 1h

Yield 15 serving(s)

Number Of Ingredients 15

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

Steps:

  • Add 1 Tbsp vegetable oil to small skillet; preheat to medium-low. In a small bowl, combine chili powder, cumin, garlic powder & salt.
  • 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.
  • While chicken is cooking, dice your vegetables.
  • Once chicken is done, remove from heat; set aside.
  • 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.
  • Once chicken is cool enough to handle, slice into small cubes and add to vegetable mixture.
  • Stir in frozen corn and black beans; mix thoroughly. Add cayenne now if you want.
  • Turn heat to low, and slowly add cheese. Once cheese has melted, remove skillet from heat.
  • To assemble eggrolls:.
  • 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.
  • 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.
  • Repeat with each eggroll wrapper.
  • When all the eggrolls are wrapped, freeze in a single layer for at least 4 hours and up to 2 months.
  • To cook, place frozen eggrolls on a cookie sheet, and bake at 375 degrees for 13-16 minutes.
  • I like to dip these in a spicy avocado sauce or salsa.

Nutrition Facts : Calories 234.4, Fat 10.5, SaturatedFat 4.8, Cholesterol 35, Sodium 354, Carbohydrate 22.2, Fiber 1.4, Sugar 0.7, Protein 12.6

Keytsie Key
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I'm not a big fan of egg rolls, but these were really good. The filling was flavorful and the egg rolls were crispy.


Bogdan Dragos
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These egg rolls were easy to make and they tasted amazing. I will definitely be making them again.


Sunina
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I made these egg rolls for a party and they were a big success. Everyone loved them!


tanvir mubarik
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Delicious!


Marley Harley
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These egg rolls turned out great! I made them for my family last night and they were a hit. The filling was flavorful and the egg rolls were crispy. I will definitely be making these again.


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