Southwest Egg Rolls

You will need:
2 tablespoons canola oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper or crushed red pepper flakes
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
Enough canola oil for submerging the egg rolls

Heat one tablespoon of oil in the skillet to medium heat. Once it is hot put the chicken in and cook for about 5 minutes per side. This will ensure that the meat is properly cooked and also that it will put a nice brown crust on both sides as well. This will add flavor to your egg rolls. After it is cooked take it off the skillet and put it on a plate for preparation later.

Use the same saucepan and put another tablespoon of oil in. Once this heats up put in the pepper and onion and cook until they get tender. Using the same pan will help flavor the vegetables by de-glazing the browned chicken meat that may be stuck to the pan. The natural moisture in the vegetables will do a great job of this.

While the vegetables are cooking you can dice up the chicken into cubes and mix it into the pan with the onions and peppers. Now add the corn, beans, spinach, jalapenos, parsley, cumin, chili powder, salt, and cayenne pepper. Stir together until everything is evenly mixed. Then continue to cook until everything melds together a bit, which usually takes about 5 minutes. This will allow all of the flavors to mix in the skillet as well.

During this phase you can prepare the tortillas. If you put them on a plate between a few moist paper towels and put them in the microwave for 1 minute or so they will become a lot easier to work with and will not break as easily.

After 5 minutes or so take the skillet off of the heat and stir in the cheese. This will ensure that the cheese will get nice and melty, but it will not burn or all stick to the pan because it is not under direct heat.

Next we are going to evenly fill the tortillas with the mixture in the skillet. Be careful not to put too much of the mixture in the tortilla or it will be hard to close it properly. You do not want any of that goodness to leak out. When you are done fold the ends in and roll the tortillas up tightly and then secure with toothpicks. Once you are at this stage, put these into a dish and place them in the freezer. The freezer step will ensure that everything is solid and it makes the little packages a lot easier to fry later on. This is a good idea to do the night before and it makes for a very easy dinner the next day.

When you are ready to finish off these spicy meaty egg-rolls, get a deep skillet or your deep fryer and heat the oil to 375 degrees. Fry the tortillas for about 10 minutes or until golden brown. Make sure not to fill the fryer too full all at once or the tortillas may stick together and no one wants that.

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