Southwestern Egg Rolls

Instructions

Rub one teaspoon canola oil on both sides of chicken. In a skillet, cook approximately 5 minutes on each side until meat is no longer pink and juices run clear. Remove from heat, set aside.

Heat one tablespoon canola oil in a saucepan over medium heat. Stir in red onion and red bell pepper. Cook 5 minutes until tender. Dice chicken and mix into the pan with the onion and pepper. Mix in corn, red chili beans, spinach, jalapeno pepper, cumin, chili powder and cayenne pepper. Stir and cook 5 more minutes until well blended and tender. Remove from heat and stir in sharp cheddar cheese until it melts.

Wrap tortillas in a clean,damp cloth. Microwave on high for about 1 minute or until hot and soft.

Spoon even amounts of the mixture on to each tortilla. Fold ends of tortillas in, then roll tightly around mixture. Secure with toothpicks. Arrange stuffed tortillas in a medium glass baking dish, covered with plastic wrap. Place in the freezer and freeze for at least 4 hours.

In large, deep skillet, heat oil for deep frying to 375°F (190°C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown.

Or, bake at 375°F (190°C) for 40 minutes.

Serve with spicy picante sauce and sour cream.

Author's Comments

I can never make enough of these. They are quite filling but there are never leftovers. Perfect for football game snack or serve with Mexican Rice and Refried Beans.

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chicken, main courses, southwest chicken