Southwest egg rolls are a combination of Southwestern spices and ingredients rolled into a small flour tortilla and deep-fried. These flaky, crispy egg rolls are unlike the traditional ones because they blend together ingredients like chicken, black beans, corn, cumin and chili powder. The result is a tasty treat that can be an appetizer or a meal. Dipped in chili sauce, salsa or sour cream, these egg rolls are suitable for any party or get-together.
Instructions
1. Coat the chicken with 1 tbsp. of the oil. Sprinkle with salt and pepper and grill until done, about four to five minutes on each side. Let cool to room temperature.
2. Dice or shred the grilled chicken breast half.
3. Saute the green onion in 1 tbsp. vegetable oil over medium heat until tender.
4. Combine the chicken with the green onion in the frying pan. Add the corn, black beans, spinach, ground cumin, chili powder and salt. Stir over medium heat until cooked together, about four minutes.
5. Sprinkle the Monterey Jack cheese over the other ingredients in the pan and stir into the mixture until it is blended and starts melting. Remove from heat.
6. Wrap the flour tortillas in a damp paper towel and heat in the microwave for 30 seconds or until warm. Spoon 2 to 3 tbsp. of the chicken mixture into the center of each tortilla. Wrap the tortillas tightly. Deep fry for six to seven minutes.
7. Cool the egg rolls on a wire rack. Slice diagonally and serve with salsa, chili sauce or sour cream.
Tags: about four, black beans, chicken with, chili powder, chili sauce, cumin chili, cumin chili powder