Southwestern Egg Rolls

Allrecipes

Ready in: 272 minutes
Prep Time: 20 minutes
Cook Time: 12 minutes
Servings: 5
Very Popular

Ingredients

  • 1/4 cup black beans, rinsed and drained
    Pasta and Rice;Canned and Jarred
  • 1 skinless, boneless chicken breast half
    Meat
  • 1/2 teaspoon chili powder
    Spices and Seasonings
  • 1/3 cup frozen corn kernels
    Produce
  • 5 (6 inch) flour tortillas
    Bakery/Bread;Pasta and Rice;Ethnic Foods
  • 1/2 tablespoon minced fresh parsley
    Produce
  • 2 tablespoons frozen chopped spinach, thawed and drained
    Frozen
  • 2 tablespoons minced green onion
    Produce
  • 1 pinch ground cayenne pepper
    Spices and Seasonings
  • 1/2 teaspoon ground cumin
    Spices and Seasonings
  • 2 tablespoons diced jalapeno peppers
    Canned and Jarred;Produce;Ethnic Foods
  • 3/4 cup shredded Monterey Jack cheese
    Cheese
  • 1 quart oil for deep frying
    Oil, Vinegar, Salad Dressing
  • 2 tablespoons minced red bell pepper
    Produce
  • 1/3 teaspoon salt
    Spices and Seasonings
  • 2 tablespoons vegetable oil
    Oil, Vinegar, Salad Dressing

Steps

  • 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.

Nutrition

  • Calories: 447.53  cal  (22.38%)
  • Fat: 33.16  g  (51.01%)
  • Saturated Fat: 9.98  g  (62.4%)
  • Carbohydrates: 20.72  g  (6.91%)
  • Sugar: 2.26  g  (2.51%)
  • Cholesterol: 44.01  mg  (14.67%)
  • Sodium: 533.47  mg  (23.19%)
  • Protein: 17.6  g  (35.21%)
  • Vitamin K: 51.47  µg  (49.02%)
  • Selenium: 24.75  µg  (35.36%)
  • Vitamin B3: 6.14  mg  (30.68%)
  • Vitamin E: 4.26  mg  (28.42%)
  • Phosphorus: 252.56  mg  (25.26%)
  • Vitamin A: 1151.85  IU  (23.04%)
  • Vitamin B6: 0.43  mg  (21.67%)
  • Folate: 72.55  µg  (18.14%)
  • Calcium: 176.8  mg  (17.68%)
  • Vitamin C: 13.92  mg  (16.88%)
  • Vitamin B1: 0.22  mg  (14.35%)
  • Manganese: 0.27  mg  (13.72%)
  • Vitamin B2: 0.19  mg  (10.89%)
  • Iron: 1.9  mg  (10.55%)
  • Potassium: 332.43  mg  (9.5%)
  • Magnesium: 37.3  mg  (9.32%)
  • Fiber: 2.24  g  (8.94%)
  • Vitamin B5: 0.83  mg  (8.3%)
  • Zinc: 1.15  mg  (7.66%)
  • Copper: 0.09  mg  (4.6%)
  • Vitamin B12: 0.23  µg  (3.85%)

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