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Great Tex/Mex flavors, and popular appetizer at any get-together.
Southwest Eggrolls
1 grilled Chicken breast (sprinkle with Emeril's essence and broil on both sides till done), chopped
1 Tbsp vegetable oil
2 Tbsp red bell pepper, minced (or pimento pepper)
2 Tbsp green onion, minced
1/3 cup whole kernel corn
1/4 cup black beans, rinsed, drained
2 Tbsp Frozen spinach, thawed and drained, chopped
2 Tbsp chopped jalapeno peppers
1 tsp dried parsley
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp salt
dash cayenne pepper
3/4 cup Monterey Jack Cheese, grated
4 to 6 flour tortillas
Cooking oil
Ranch dressing for dipping
Preheat 1 t. vegetable oil in a skillet over medium high heat. Add onion and red pepper to pan and cook till tender. (If used pimento, add later) Add diced chicken, corn, black beans, spinach, jalapeno, parsley, cumin, chili powder, salt and cayenne pepper. Cook for another 4 minutes. Stir will so spinach separates and is incorporated into mixture. Remove pan from heat and add cheese. Stir till cheese melts.
Wrap tortillas in a damp paper towel and microwave about 1 minute to soften. Spoon about 2 T. mixture on tortilla and roll like a burrito. Secure with toothpick. Use all filling.
Preheat oil to about 375 degrees...need about 1/1/2 inches of oil. Deep fry until tortillas are a nice brown color. Remove to paper towels to drain, or brush with oil and bake at 375 degrees for about 20 minutes...
Slice each roll diagonally and serve with small bowl of dipping sauce.

Servings: 4-6

Nutritional information per serving

No nutrition information available

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