Southwestern Egg Rolls | Make Ahead Mondays
"These crispy Southwestern egg rolls are filled with bright, festive onion, corn, red bell and jalapeno peppers, spinach, parsley or cilantro, melted pepper jack cheese, mild and moist chicken, substantial and creamy black beans and smoky spices. Made and frozen in advance, these make dinners a snap on busy nights and are eagerly anticipated by all...."
INGREDIENTS
•
6 cups cooked, cubed chicken (or shredded chicken)
•
2 cups frozen spinach, thawed and squeezed dry
•
2 cups frozen corn, thawed
•
2 cups cooked or canned black beans, drained and rinsed
•
4 green onions, thinly sliced
•
1 small onion, peeled and diced
•
1 red bell pepper stemmed, seeded and diced
•
1 jalapeno, stemmed, seeded and minced (omit if you prefer milder, less spicy food)
•
2 garlic cloves, peeled and minced or pressed
•
1 tablespoon vegetable or canola oil
•
12 ounces, about 2-3 cups, depending on how coarsely you grate it, pepper jack cheese (use regular Monterey Jack if you prefer less spicy food.)
•
1/4 cup chopped cilantro or parsley
•
1 teaspoon chili powder
•
3/4 teaspoon ground cumin
•
salt and pepper to taste
•
40-50 egg roll wrappers
•
water in a bowl to moisten and seal the egg roll wrappers
•
canola, peanut or vegetable oil (for deep frying)
•
~or~
•
non-stick cooking spray or oil (for baking)
Comments & Reviews
Just A Pinch Sweepstakes