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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 8 |
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Yummy!! This is something a little different and very tasty! Next time I'm planning on Making a HUGE batch, frying them and flash freezing them on cookie sheets so my husband and kids can heat them up when they want too, or so I have a ready made appetizer for unexpected guests!! Ingredients:
2 cups grilled boneless skinless chicken breasts (i marinade mine in 1 t oil, 2 cloves garlic, 1 t cumin, and the juice of one lime) |
2 cups monterey jack cheese or 2 cups mexican blend cheese, shredded |
1 (15 ounce) can drained black beans |
2 cups frozen sweet corn (unthawed and drained of liquid) |
1/2 chopped sweet red pepper |
4 -5 diced green onions |
2 minced fresh garlic cloves |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon chili powder |
1 teaspoon cumin (can put 1/2 t more if desired) |
1 (16 ounce) package egg roll wraps |
oil (for frying) |
Directions:
1. Chop the chicken into small dices.
2. Mix all ingredients together.
3. Moisten the edges of an eggroll wrap and put approx 2 tablespoons of filling in the middle.
4. Fold like you would an eggroll (directions and picture are usually on the eggroll wrapper container).
5. Make sure the flap is sealed to keep the filling inside.
6. Heat oil to 350°F and cook just until golden browned (approximately 3-5 minutes).
7. Cut diagonally and serve with guacamole and sour cream.
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