Sunday, May 4, 2014

Baked Southwest Egg Rolls

This recipe comes from Six Sisters' Stuff! Enjoy!

(makes 6 rolls)
1 tablespoon vegetable oil
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn
1/4 cup canned black beans, drained and rinsed
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers (you can take the seeds out for less spice!)
1 chicken breast, cooked and diced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
pinch of cayenne pepper
3/4 cup shredded Monterey Jack cheese
egg roll wrappers
Preheat oven to 400 degrees. In a large skillet, saute green onion and bell pepper in olive oil, just until soft (this will take 3-5 minutes). Add the corn, black beans, spinach and peppers and cook until heated through. Add the chicken, cumin, chili powder, salt, and cayenne pepper. Stir until well blended and tender. Remove from heat and stir in the cheese.
Fill egg rolls. Start with a corner facing you, and add about 1/4 cup of filling to the center of the wrapper. Fold the corner facing you over the filling, tuck in the sides, and finish rolling. Place the rolls on a greased baking sheet. When finished, spray the rolls with cooking spray. Bake for about 20 minutes until they are golden brown, flipping them halfway through.