Ingredients: |
Ingredients: 2 chicken breasts
1/4 tablespoon chili powder*
1/2 teaspoon cumin*
1/2 teaspoon garlic powder*
1/8 teaspoon salt*
2 tablespoons vegetable oil
2 garlic cloves
1 red bell pepper, finely diced
1 small onion, finely diced
2 jalapeños, finely diced
1/2 cup frozen corn kernels
1/3 cup canned black bean, drained and rinsed
1/2 teaspoon cayenne pepper (optional)
2 1/2 cups pepper jack cheese, shredded
Package of egg roll wraps (or 2 packs can work, just don’t fill as much)
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Directions: |
Directions:Directions
1. Add 1 Tbsp vegetable oil to small skillet; preheat to medium-low. In small bowl, combine chili powder, cumin, garlic powder & salt.
2. *Rub seasonings mixture onto both sides of both chicken breasts; add chicken breasts to small skillet and cook 7-10 minutes, depending on thickness of your breast - until done, turning at least once. SHORT CUT: Cook chicken breast w/o individual seasonings, let cool and dice chicken. Add 1/2 packet of taco seasoning to diced chicken and mixture when combined. Stir, etc.
3. While chicken is cooking, dice your vegetables.
4. Once chicken is done, remove from heat; set aside.
5. Heat 1 Tbsp vegetable oil in large skillet; add diced red bell pepper, diced onion, minced garlic cloves and jalapeños to oil; sauté until veggies 2-3 minutes
6. Once chicken is cool enough to handle, slice into small cubes and add to vegetable mixture.
7. Stir in frozen corn and black beans; mix thoroughly. Add cayenne now (if you want)
8. Turn heat to low, and slowly add cheese. Once cheese has melted, remove skillet from heat.
To assemble eggrolls: Look on back of the eggroll wrapper package OR…Place eggroll wrappers so that the points are facing north/south. Place about 2 Tbsp of mixture into center of wrapper. Spread it out log-shaped from side to side, leaving about 1 inch of the wrapper on each side. Fold bottom point over mixture; fold in each side. Roll eggroll up in remaining wrapper. I usually seal the final point with a brush of water. Repeat with each eggroll wrapper. Note: If you are frying, get 3-4 prepped and place them into the frying pan but watch carefully! These things cook (burn) FAST. I use tongs to turn them on all four sides. If baking (which is much healthier, but they don’t have the same ‘crispiness’ : ) bake at 375 for 12-15 minutes. If freezing: When all the eggrolls are wrapped, freeze in a single layer for at least 4 hours and up to 2 months.
I like to dip these in a Roasted Jalapeño Ranch dipping sauce or a spicy avocado sauce or salsa. |
This recipe for Steve's Favorite Mexican Egg Rolls is from