Southwestern Egg Rolls Recipe

Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat cook chicken approximately 5 minutes per side until meat is no longer pink and juices run clear. Remove from heat and set aside.

Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes until tender.

Dice chicken and mix into the pan with onion and red pepper. Mix in corn black beans spinach jalapeno peppers parsley cumin chili powder salt and cayenne pepper. Cook and stir 5 minutes until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.

Wrap tortillas with a clean lightly moist cloth. Microwave on high approximately 1 minute or until hot and pliable.

Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish cover with plastic and place in the freezer. Freeze at least 4 hours.

In a large deep skillet heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen stuffed tortillas 10 minutes each or until dark golden brown. Drain on paper towels before serving.