1 10 oz. frozen chopped spinach, thawed, well drained
2 T. jalapeno peppers, chopped fine
1 taco season package
3/4 C. Monterey Jack cheese, shredded
10 tortillas
Instructions
Heat the oil in a saute pan over medium high heat. Add the red pepper, onion and garlic and saute until tender. Add the cooked chicken, corn, black beans, spinach, jalapenos and taco seasoning to the pan. Cook for another 4 minutes, stirring so that the spinach becomes mixed evenly into the rest of the ingredients. Remove the mixture from the heat and stir in the cheese until it is melted. Wrap the tortillas in a moist cloth and microwave them on high for 1 minute or until they become hot and soft. Spoon about 1/2 C of the mixture into the center of the tortilla. Dampen the edges of the tortilla slightly so that it will seal well, then fold in the ends and roll the tortilla up tightly. Secure the ends with a toothpick. Repeat the procedure with the remaining ingredients.
Heat 6 C of vegetable oil in a deep soup pot to 375. This takes about 5 minutes over high heat if you do not have a thermometer. Lower the eggrolls a few at a time and deep fry them until they are golden brown on the outside. Remove them with a slotted spoon from the oil and drain them on absorbent paper. I save calories and spread between 2 tortillas and pan fry like quesadillas.
Originally Submitted
1/30/2009
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