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Crispy Southwest Egg Rolls

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PREP TIME
10 min
COOKING TIME
30 min
TOTAL TIME
280 min
SERVINGS
5 servings
Crispy Southwest Egg Rolls
Ingredients
  • 2 tablespoons vegetable oil, divided
  • 1 skinless, boneless chicken breast half
  • 2 tablespoons minced green onion
  • 2 tablespoons minced red bell pepper
  • 1/3 cup frozen corn kernels
  • 1/4 cup black beans, rinsed and drained
  • 2 tablespoons frozen chopped spinach, thawed and drained
  • 2 tablespoons diced jalapeno peppers
  • 1/2 tablespoon minced fresh parsley
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/3 teaspoon salt
  • 1 pinch ground cayenne pepper
  • 3/4 cup shredded Monterey Jack cheese
  • 5 (6 inch) flour tortillas
  • 1 quart oil for deep frying
Instructions
1
Apply a thin layer of vegetable oil to the surface of the chicken breast, covering it evenly.
2
Cook the chicken in a medium-sized saucepan over an intermediate heat setting until the meat is no longer pink and the juices flow freely, taking approximately 5 minutes per side to achieve.
3
To verify that the chicken is cooked, insert a thermometer into the center of the breast and check if it reaches at least 165 degrees Fahrenheit (74 degrees Celsius).
4
Once cooked, remove the chicken from the heat source and set it aside.
5
Next, reheat the remaining 1 tablespoon of vegetable oil in the saucepan over an intermediate heat setting.
6
Add the green onion and bell pepper to the pan, stirring constantly until they become tender, approximately 5 minutes.
7
Now, chop the cooked chicken into small pieces and combine it with the pan's contents – green onion, bell pepper, corn, black beans, spinach, jalapeño peppers, parsley, cumin, chili powder, salt, and cayenne pepper.
8
Mix everything together until it's well blended and the ingredients are tender, taking about 5 minutes.
9
Subsequently, add the Monterey Jack cheese to the pan and stir until it melts.
10
To prepare the tortillas, wrap them in a clean cloth that is lightly moistened.
11
Microwave the wrapped tortillas on high for 1 minute, until they become hot and pliable.
12
Spoon even portions of the mixture into each tortilla.
13
Fold the ends of the tortillas and roll them tightly around the filling, securing with toothpicks.
14
Arrange the stuffed tortillas in a medium-sized dish, cover them with plastic wrap, and place them in the freezer for at least 4 hours.
15
Finally, heat oil in a large, deep skillet to a temperature of 375 degrees Fahrenheit (190 degrees Celsius) for deep-frying.
16
Deep-fry the frozen, stuffed tortillas until they turn dark golden brown, taking approximately 10 minutes to achieve.
17
Drain the fried tortillas on paper towels before serving.