Southwestern Egg Rolls

• servings: 10

Ingredients

1 Lb boneless skinless chicken thighs

2 tablespoons Vegetable oil

1/4 cup Minced Red Bell Peppers

1/4 cup Minced Green Onions

2/3 cup Frozen Corn

1/2 cup Canned Black Beans, Rinsed & Drained

1/4 cup Frozen Spinach, Thawed & Drained

1/4 cup Diced Canned Jalapeno Peppers

1 Tablespoon Minced Fresh Parsley

1 teaspoon Cumin

1 teaspoon Chili Powder

1/2 teaspoon Salt

2 dashes Cayenne Pepper

1 1/2 cups Shredded Monterey Jack Cheese

10 7” Flour Tortillas

Directions

1. In a large skillet cook Chicken thighs until. Internal temperature is 165 degrees .set aside

2. Preheat vegetable oil in a skillet over medium high heat.

3. Add red pepper and onion to the pan and sauté until tender.

4. Dice the chicken into small cubes and add it to the pan.

5. Add; corn, black beans, spinach, jalapeno, parsley, cumin, chili powder, salt, & Cayenne

6. Cook for another 4 minutes.

7. Stir well so the spinach separates and is incorporated into the mixture.

8. Remove the pan from the heat and add cheese.

9. Stir until the cheese is melted and mixed through-out.

10. Wrap tortillas 5 at a time in a moist cloth and microwave on high for 30 seconds.

11. Spoon mixture into the center of the tortilla's.

12. Fold the ends in and roll as tight as possible. Pierce with a tooth pick to hold together.

13. Freeze egg rolls for at least 4 hours prior to cooking.

14. Heat oil to 375 degrees and cook frozen egg rolls 5 to 6 minutes and then drain 2 minute

15. Slice Diagonally lengthwise and serve

16. See southwest egg roll dipping sauce recipe for directions