Thursday, June 28, 2012

Southwest Eggrolls


Southwest Eggrolls

3 tablespoons vegetable oil
1 package Kirkland precooked chicken breast strips (16 oz)
1/2 cup minced green onion
6 tablespoons minced red bell pepper
1 cup frozen corn kernels
1 cup black beans, rinsed and drained
1/2 cup frozen chopped spinach, thawed and drained
1/2 cup diced jalapeno peppers
1 1/2 tablespoon minced fresh parsley
1 1/2 teaspoon ground cumin
1 1/2 teaspoon chili powder
1 teaspoon salt
1 dash ground cayenne pepper (or to taste)
2 1/4 shredded Monterey Jack cheese
30 eggroll wrappers

Heat 3 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender. Finely shred chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, 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 eggroll wrapper. Secure eggrolls with a bit of water to seal them shut. Arrange eggrolls on a lightly greased cookie sheet. Bake at 350 F° for 12-15 minutes or until lightly golden brown.

Freeze uncooked ones to reheat as an easy snack!

Serve with ranch or avocado ranch as a dipping sauce.













Adapted from AllRecipes.com, Southwest Eggrolls.

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