Southwest Egg Rolls

This recipe….so totally different from Chinese egg rolls, but just as scrumptious and addicting!! I found this recipe on Carlsbad Cravings and am I ever glad I did. They are so stinking good you just want to keep eating them! I didn’t really change anything, except I used jarred jalapenos instead of a fresh one. I also didn’t add the avocado. Tastes just fine, believe me!

So, let’s get cooking!

First, cut the chicken breast into very small chunks. Dice the onion, red pepper, and jalapeno small. Peel and mince the garlic. Drain and rinse the black beans, drain the corn, and drain the diced tomatoes with chilies. Set aside.

In a large skillet over medium heat, sauté the chicken and onions in the Tbl of oil. Add the red bell pepper, minced garlic, and chopped jalapenos. Cook about a minute. Mix in the black beans, corn, diced tomatoes with chilies, rice, and the spices. Remove from heat, cool a few minutes, and stir in the shredded cheddar and Monterey jack cheeses.

Set a skillet on the stove to heat up enough oil to fry the egg rolls in. I used about 2 inches or so. Pour some water in a little bowl. To assemble the egg rolls, lay a wrapper in front of you like a diamond. Place about ¼ c of filling about 2/3 of the way down in the middle of the wrapper. Pull up the point near you towards the middle of the filling. Dip your finger in the water and lightly brush it on the edges of both sides of the wrapper, then fold them in towards the middle of the egg roll as shown, pressing lightly to seal.

To finish, lightly wet the top edges of the wrapper, and roll the egg roll towards the remaining point, pressing lightly to seal. Continue with the rest of the wrappers and set aside on a large platter. When the oil is hot enough (test with a kernel of corn or something), fry the egg rolls until golden brown, turning once to do the other side. Lay on paper towels to absorb the extra grease.

Enjoy! ~TMMF

Southwest Egg Rolls

oil for frying

20 egg roll wrappers

1 Tbl oil

2 chicken breasts

(boneless, skinless)

1 medium onion

1 medium red bell pepper

3 cloves garlic

1 jalapeno or jarred equivalent

1 c black beans

1 c corn

1 c cooked rice

1 10 oz can diced tomatoes with chilies

1 tsp each—chili powder, cumin, salt

½ tsp paprika

1 c sharp cheddar cheese

1 c Monterey jack cheese