South of The Border Egg Rolls

By Janaermo

Ingredients

• 1 pkg Nasoyo® Egg Roll Wraps
• 2 tbsp Conolo oil
• l skinless, boneless chicken breast half
• 2 tbsp green onion, minced
• 2 tbsp red bell pepper, minced
• 1/3 cup corn
• 1/4 cup block beans, rinsed ond drained
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• l/3 tsp soil
• 1 pinch Cayenne pepper
• 3/4 cup shredded Monterey Jack cheese
• Non-stick cooking sproy if baking
• Olive oil as needed if baking, optiona

Details

Preparation time 20mins
Cooking time 23mins

Preparation

Step 1

Rub 1 tbsp oil over chicken. In a medium saucepan over medium he!it, cook chicken 5 minutes per side, until meat is no nger pink. Remove hom hem ond set aside.
Heat remaining oil in medium saucepan over medium heat. Stir in onion and red pepper. Cook 5 minutes; until tender.
Cube chicken ond odd to pon along with the corn, black beans, cumin, chili powder, salt and cayenne pepper. Cook 5 minutes; until tender. Remove from heat and toss in cheese.
Place wrap in a diamond shapeand odd even amounts of filling horizontally in center of wrap. Fold bottom coner over filling, then fold in side coners. Brush top corner with water ond roll up wrop tightly to enclose filling, sealing roll with top flop.
frying Option:In o Iarge skillet, heat oil to 375° F and place rolls flap down, a few at a time, turing occasional , until golden, 2-3 minutes. drain on paper towels. -
Baking Option:Heat oven to 400° E Place rolls on a baking sheet coated with cooking spray.lightly brush tops With olive oil and bake until golden brown, about 10 minutes.