Southwestern Eggrolls
From mince299 12 years ago
- not sure to make
- Serves
another copycat from chili's
Ingredients
- 1 cup cooked skinless chicken breast,cut into small cubes shopping list
- 1 cup frozen chopped spinach,thawed and drained shopping list
- 1/2 cup frozen corn ,thawed and drained shopping list
- 1/2 cup canned black bean,rinsed and drained shopping list
- 1 cup chopped yellow onion shopping list
- 2 red hot peppers,minced (you can skip it if you don't like it hot) shopping list
- 1 jalapeño, minced shopping list
- 2 tbsp dried parsley shopping list
- 2 tsp cumin shopping list
- 2 tsp chili powder shopping list
- 1 tsp salt shopping list
- a pinch of ground black pepper shopping list
- 1 cup shredded Monterrey Jack cheese shopping list
- 6 inch flour tortillas shopping list
- 1 tbsp canola/vegetable oil shopping list
How to make it
- 1. Heat 1 tbsp canola/vegetable oil in a medium pan or a wok over medium heat. Stir in chopped yellow onion. Cook and stir for 3-5 minutes,until tender.
- 2. Add cooked chicken to the pan, mix in red pepper,spinach, jalapeño,corn and black bean. Cook and stir for about 3 minutes,until tender and well blended.
- 3. Add parsley,cumin,chili powder and salt and pepper. Mix in for 4 minutes. Turn off the heat.
- 4. Toss in the shredded cheese,stir until well blended. The cheese should melt. Set aside.
- Wrap tortillas with clean cloth, microwave on high for 1 minutes and 30 seconds.
- 5. Scoop even amounts of the filling into each tortillas. Fold ends of tortillas,roll tightly and secure with toothpicks. Arrange in a plastic container,covered and freeze for 3-4 hours.
- 6. In a large,deep pan or wok (or you can use electric deep fryer),heat oil for deep frying to 375 degrees. Deep fry the frozen stuffed tortillas until golden brown. Drain on paper towels before serving.
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