South Western Egg Roll
Ingredients
The filling
-
1
pound
chicken breast
-
1
tablespoon
vegetable oil
-
2
tablespoons
minced green onion
-
2
tablespoons
minced red bell pepper
-
⅓
cup
frozen corn
-
½
cup
canned black beans, drained and rinsed
-
¼
cup
frozen chopped spinach, thawed and drained
-
2
tablespoons
diced jalapeno peppers
-
½
teaspoon
ground cumin
-
1
tablespoon
granulated garlic
-
½
teaspoon
chili powder
-
½
teaspoon
salt
-
½
teaspoon
smoked paprika
-
¾
cup
shredded Monterey Jack cheese
-
7-9
pieces
8-inch tortillas or egg roll wrappers
Avocado Sauce
-
2
large
avocados
-
2
tablespoons
honey
-
1
tablespoon
olive oil
-
2
tablespoons
squeezed juice from lemons
-
¼-½
cup
ranch dressing (optional)
-
to taste
salt and pepper
Instructions
- Season the chicken breast with salt and pepper, then grill or fry until cooked through.
- Let the chicken rest before cutting it into bite-sized pieces.
- In a skillet, heat oil and sauté onions, garlic, and bell pepper until soft.
- Add beans, corn, and spinach to the skillet and heat through.
- Stir in the chicken and spices, mixing everything well before removing from heat.
- Add cheese to the mixture and stir until melted.
- Place a few tablespoons of the filling in the center of each tortilla or wrapper, then roll and seal.
- Heat oil in a skillet for frying and cook the rolls until golden brown.
- Alternatively, bake the rolls on a sheet, brushing with oil and poking holes, at 400°F for 18-20 minutes.
Nutrition Facts (estimated)
Servings
4-5
Calories
368
Total fat
19g
Total carbohydrates
40g
Total protein
12g
Sodium
552mg
Cholesterol
20mg
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