Wednesday, October 5, 2011

Southwestern Eggrolls

I found this recipe when I was looking for meals to freeze before baby Titan arrived. I made a large batch of them and we had a few for dinner that night while the rest were frozen for a future meal. (which I am looking forward to) I chose to bake them instead of deep fry them just to make them healthier. The ingredients in the eggrolls are fairly healthy, so I didn't want to ruin them by deep frying them, though I am sure they would have been good! They were a huge hit at our house! Matias devoured them in no time! I hope your family enjoys them as much as we do!

Southwestern Eggrolls
4 Tbsp Vegetable Oil
3 Skinless, boneless chicken breasts
6 Tbsp green onion, minced
6 Tbsp Red pepper, minced
1 cup frozen corn kernels, thawed
1 cup black beans, rinsed and drained
1/4 cup frozen chopped spinach, thawed and drained
3 Tbsp jalapeno pepper, minced
2 Tbsp minced fresh parsley
2 tsp ground cumin
2 tsp chili powder
1 tsp salt
pinch of ground cayenne pepper
2 cups shredded Monterey Jack cheese
12 (6 inch) flour tortillas
If frying: Oil for deep frying (I baked them)

Sour cream & Salsa for dipping

Cook chicken breasts in 2 Tablespoons of vegetable oil in a medium saucepan over medium heat, approximately 5 minutes per side or until meat is no longer pink and juices run clear. Remove from heat and set aside.

Add remaining 2 Tablespoons of oil to medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes or until tender.

Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortilla, then roll tightly around mixture. If you are going to deep fry them: Arrange in a medium dish, cover with plastic and place in the freezer for at least 4 hours. In a large deep skillet, heat oil for deep frying to 375 degrees. Deep fry frozen stuffed tortillas 10 minutes or until dark golden brown. Drain on a paper towel before serving.
If you are going to bake: Place stuffed tortillas onto a backing sheet. Bake at 350 degrees for 10-15 minutes or until lightly browned on bottom and slightly crisp.

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