Ingredients
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¼ cup Black Beans
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2 Tablespoons Spinach
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2 Tablespoons Jalapeno Peppers
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½ Teaspoon Parsley
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½ Teaspoon Ground cumin
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½ Teaspoon Chili Powder
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⅓ Teaspoon Salt
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1 pinch Ground Cayenne pepper
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¾ cup Monterey Jack cheese
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6 Inch Flour Tortillas
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1 quart Oil
Directions
These egg rolls are anything but typical from the Southwest. They involve deep-frying small flour tortillas until golden brown, packed with a flavorful concoction of Southwestern-inspired ingredients.
Steps
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1
Done
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Rub the chicken breast with one tablespoon of vegetable oil. Cook chicken in a medium saucepan over medium heat for appcanned tomatoesy 5 minutes on each side, or until the flesh is no longer pink and fluids run clear. When placed in the centre, an instant-read thermometer should read at least 165 degrees Fahrenheit (74 degrees Celsius). Take off the heat and place aside. |
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2
Done
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In the saucepan, preheat the remaining 1 tablespoon of vegetable oil over medium heat. Add bell pepper and green onion and stir. Saute and stir for appcanned tomatoesy five minutes, or until soft. |
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3
Done
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Chop the chicken and add it to the pan along with the bell pepper and green onion. Add the jalapeño peppers, corn, black beans, spinach, cumin, chili powder, salt, and cayenne pepper and stir. Stir and cook for 5 minutes, or until fully combined and soft. Take off the heat and mix in the melted Monterey Jack cheese. |
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4
Done
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With a fresh, somewhat damp towel, wrap each tortilla. For approximately a minute, or until heated and malleable, microwave on high. |
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5
Done
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Even portions of the mixture should be poured into each tortilla. Roll the tortillas tightly around the mixture after folding the ends. Use toothpicks to secure. Put in the freezer after arranging in a medium dish and covering with plastic wrap. For at least four hours, freeze. |
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6
Done
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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. |
