Southwestern Egg Rolls

Prep Time: 0 Minutes

Cook Time: 20 Minutes

Ready In: 20 Minutes

Servings: 12

SOUTHWESTERN EGG ROLLS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hamlin Estate in Gainesville, Texas in 1987.

Ingredients:

2 tablespoons vegetable oil

1 boneless skinless chicken breast

2 tablespoons minced green onion

2 tablespoons minced red bell pepper

1/3 cup frozen corn kernels

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

3/4 cup shredded pepper jack cheese

5 flour tortillas

1 quart oil for deep frying

Directions:

1. Rub 1 tablespoon vegetable oil over chicken breast.
2. Cook chicken in saucepan over medium heat for 5 minutes per side then remove and set aside.
3. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat.
4. Stir in green onion and red pepper then cook and stir 5 minutes.
5. Dice chicken and mix into the pan with onion and red pepper.
6. Mix in corn, black beans, spinach, jalapenos, parsley, cumin, chili powder, salt and cayenne.
7. Cook and stir 5 minutes until well blended and tender.
8. Remove from heat and stir in cheese so that it melts.
9. Wrap tortillas with a clean lightly moist cloth then microwave on high for 1 minute.
10. Spoon even amounts of the mixture into each tortilla.
11. Fold ends of tortillas then roll tightly around mixture and secure with toothpicks.
12. Arrange in a medium dish then cover with plastic and place in the freezer.
13. Freeze at least 4 hours.
14. In large deep skillet heat oil for deep frying to 375 then deep fry frozen tortillas 10 minutes.
15. Drain on paper towels before serving.

By RecipeOfHealth.com