In a large skillet, heat the olive oil. Add the bell pepper, green onion and jalapeno pepper. Saute a few minutes, until the vegetables are tender.
Shred the chicken breast. Add the chicken, black beans, corn, spinach and spices to the skillet and mix well. Cook for a few more minutes on low, stirring occasionally. Remove from heat and stir in cheese until melted.
Heat each tortilla and add 1/5 of the mixture. Fold the tortilla so it is completely closed. Place on a small cookie sheet folded side down. Put cookie sheet in the broiler and cook for 2-3 minutes on each side of the eggroll or until the tortilla is crispy and golden brown.
Mix avocado and ranch dressing for a dipping sauce.
Serving
Suggestions
if made in advance and frozen for later, bake the eggroll 25 -30 minutes at 350 and then broil each side for a 2 - 3 minutes to get the crispy shell.
Originally Submitted
4/11/2010
0 Out of 5 from
0 reviews
You can add this Baked Southwestern Eggrolls recipe to your own private DesktopCookbook.
