Southwestern Egg Rolls

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tablespoons vegetable oil
• 1 skinless, boneless chicken breast half
• 2 tablespoons minced green onion
• 2 tablespoons minced red bell pepper
• 1/3 cup frozen corn kernels
• 1/4 cup black beans, rinsed and drained
• 2 tablespoons frozen chopped spinach, thawed and drained
• 2 tablespoons diced jalapeno peppers
• 1/2 tablespoon minced fresh parsley
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/3 teaspoon salt
• 1 pinch ground cayenne pepper
• 3/4 cup shredded Monterey Jack cheese
• 5 (6 inch) flour tortillas
• 1 quart oil for deep frying

Also mentioned in the method: egg

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the 2 tablespoons vegetable oil in a skillet over medium-high heat. Add the chicken breast and cook 5 to 6 minutes per side until no longer pink and it reaches 165°F (74°C) in the thickest part. Let it rest 5 minutes, then finely dice.

2. In the same skillet over medium heat, cook the green onion, red bell pepper and jalapeño peppers for 2 minutes until softened.

3. Stir in the corn, black beans, spinach, cumin, chili powder, salt and cayenne. Cook 2 minutes, return the chicken, and stir in the parsley. Remove from heat and cool 5 minutes.

4. Stir the Monterey Jack cheese into the warm filling until melted, then let the filling cool slightly.

5. Lay one tortilla flat and spoon a portion of filling in a line near one edge. Fold the sides in, roll up tightly, and dampen the last edge with a little water to seal. Repeat with the remaining tortillas.

6. Heat the oil for deep frying in a deep, heavy pot to 350°F (175°C).

7. Fry the egg rolls in batches, seam side down first, for about 3 minutes per batch, turning once, until golden brown and crisp.

8. Drain the egg rolls on paper towels for a minute and serve hot.