Southwestern Egg Rolls ( We like these very much)

By KSmitherman

Ingredients

• 2 tbs. veg. oil
• 1 skinless boneless chicken breast half
• 2 tbs. minced green onion
• 2 tbs. minced red bell pepper
• 1/3 cup frozen corn
• 1/4 cup black beans, rinsed and drained
• 2 tbs. frozen chopped spinach, thawed and drained
• 2 tbs. diced jalapeno peppers
• fresh cilantro
• 1/2 tsp. cumin
• 1/2 tsp. chili powder
• 1/3 tsp. salt
• 1 pinch ground cayenne pepper
• 3/4 cup shredded Monterey Jack cheese
• 5 (6 inch) flour tortillas
• 1 quart oil for deep frying

Details

Servings 5

Preparation

Step 1

Rub 1 tbs oil over chicken breast. Cook approximately 5 minutes per side until juices run clear. Remove from heat and set aside.
Heat remaining 1 tbs. of oil in a med. saucepan. Stir in green onion and red pepper. Cook and stir 5 minutes. dice chicken and mix in pan with onion and pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley,cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean,lightly moist cloth. Microwave on high for about 1 minute or until hot and pliable.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
In a large deep skillet, heat oil to 375. Deep fry frozen stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
When making these I have just not used the red bell pepper if I did not have any, and I took the cooked chicken and mixed it with everything else and put them together and did not even freeze them. To hold them together I ran a toothpick down the side of the tortilla.
These are delicious especially with Cilantro Cream Sauce. 1/2 a recipe is plenty for 1 to 2 batches of egg rolls. Depending on who is here and their taste.

8 oz cream cheese
1 (7 oz) tomatillo salsa
1 tbs. sour cream
1 tsp black pepper
1 tsp. celery salt
1/2 tsp. ground cumin
2 tsp. garlic powder
1 bunch fresh cilantro, chopped
1 tbs. fresh lime juice
Mix all in food processor. Blend until smooth.

I served my recipe for Mexican Bean Salad with this. It worked out great because it has the same ingredients. Since you are already cutting these veggies up it is nice to use some of them for this salad.
If making a whole batch of the Sauce it works out great to make Chicken Qusadillas the next meal so as to use up sauce and to have some of the leftover Salad for the meal.