These Southwest egg rolls arent your traditional egg rolls Small flour tortillas stuffed with an exciting spicy chicken filling with corn black beans jalapeños and cheese are deepfried until crispy for a great appetizer
Prep Time
4 hrs
Dificult
Medium
Servings
4 hrs 40 mins
Ingredients
Instructions
Rub 1 tablespoon vegetable oil over chicken breast. Cook chicken in a medium saucepan over medium heat until meat is no longer pink and juices run clear
about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat and set aside.
Heat remaining 1 tablespoon vegetable oil in the saucepan over medium heat. Stir in green onion and bell pepper. Cook and stir until tender
about 5 minutes.
Dice chicken and mix into the pan with green onion and bell pepper. Mix in corn
black beans
spinach
jalapeño peppers
parsley
cumin
chili powder
salt
and cayenne pepper. Cook and stir until well blended and tender
5 minutes. Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean
lightly moist cloth. Microwave on high until hot and pliable
about 1 minute.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas
then roll tightly around the mixture. Secure with toothpicks. Arrange in a medium dish
cover with plastic
and place in the freezer. Freeze for at least 4 hours.
Heat oil in a large
deep skillet for deep-frying to 375 degrees F (190 degrees C). Deep-fry frozen
stuffed tortillas until dark golden brown
about 10 minutes each. Drain on paper towels before serving.
Aja
From the Editor
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature
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