Southwest Egg Rolls
Southwest Egg Rolls
Southwest Egg Roll
Prep: 1 hour Yield: 18
2 Chicken Breast (boneless, skinless)
3 Tablespoon Olive Oil
2 Tablespoons Grill Seasoning (Recipe Below)
1/4 Cup Red Bell Pepper, minced
6 Green Onions, minced
1/4 Cup Frozen Corn
1/4 Cup Canned Black Beans, rinsed and drained
1/4 Cup Frozen Spinach, thawed and drained
1 Tablespoons Canned Green Chiles, drained
2 Tablespoon Fresh Parsley
1 Teaspoon Cumin
2 Teaspoon Chili Powder
1/2 Teaspoon Mexican Chili Powder
1 1/2 Teaspoons salt
2 Cups Shredded Monterey Jack Cheese
18 7-inch Flour Tortillas
1) In Sauté Pan add Oil, Season chicken with grill seasoning. Cook chicken completely and then dice up very small pieces.
2) Preheat 1 tablespoon of Canola oil in a medium-size skillet over medium-high heat, Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
3) Add the spinach, green chiles, parsley, cumin, chili powder, salt to the pan. Cook for another 2 or 3 minutes.
4) Add the corn and beans, cook for 4 minutes.
5) Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
6) Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.
7) Spoon approximately 1/4 cup of the mixture an inch and a half from the tortilla edge.
9) Fold in the sides over, roll over 1 time tucking the tortilla tightly around filling once tight roll the rest of the way. Place a toothpick as if you are sewing it closed. (you can at this point fry them with the toothpick in the eggroll)
10) Repeat with the remaining ingredients until you have 18 eggrolls.
11) Put the eggrolls on a plate cover with plastic wrap and freeze for at least 4 hours.
12) Preheat 4-6 cups of oil to 350 degrees.
13) Deep fry the eggrolls in the hot oil for 2-5 minutes, until golden brown and remove to paper towels or a rack to drain for about 2 minutes.
*I serve this with my homemade Ranch Dressing mixed with a 1/2 mashed avocado or I will mix my Ranch dressing with some of my Blender Salsa.
Grill Seasoning
¼ Cup Smoke Sea Salt or Kosher Salt
2 Tablespoons Freshly Ground Black Pepper
1 & ½ Teaspoons Granulated Garlic
1 & ½ Teaspoons Onion Flakes
1 & ½ Teaspoons Dry Oregano
¼ Teaspoon Crushed Red Pepper
- Mix all of the ingredients together in a small bowl. Transfer to a small mason jar. (This can be stored in a cool, dark place indefinitely but it won’t last long, guaranteed!)
