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Category: Deep Fried
Prep Time: Cook Time: Total Time:
1 lb boneless skinless split chicken breasts
Vegetable oil or olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped scallions or green onions, green tops included
1/4 cup each finely chopped red and yellow bell peppers
1/4 cup coarsely chopped garlic
1 small lime, juiced
1/2 (15 oz) can black beans, drained
1 (7 oz) can whole kernel corn, drained
1 (4 oz) can fire roasted green chiles, chopped
Salt and freshly ground pepper
1 cup shredded Monterey Jack cheese
1/2 cup shredded Chipotle Jack cheese, or Pepper Jack cheese
2 (16 oz) pkg Egg Roll Wraps
1/4 cup finely chopped cilantro
Salsa for serving
Cut chicken breasts into small cubes. Place 2 tbsp oil in large skillet and heat. Add chicken and saute until no longer pink. Add onion, scallions, peppers and garlic, sauteing until vegetables are soft and chicken is done. Add lime juice, black beans, corn, and green chiles, stirring to combine. Cook until heated. Season to taste with salt and pepper. Remove from heat; set aside.
Combine Monterey Jack and Chipotle Jack cheeses in small bowl. Set aside.
Place egg roll wraps on work surface and divide chicken mixture evenly among wraps. Top filling with a pinch or two of cheese mixture, dividing evenly among wraps, then top each with pinch of cilantro. Enclose filling according to wrap on pkg, folding envelop-style. Use small amount of water to seal final fold of wrap.
Heat 1 cup oil to 350 in deep skillet. Using tongs, carefully place egg rolls in hot oil without crowding skillet. Cook until golden brown, turning to brown all sides. Remove egg rolls to paper towel-lined tray to drain. Keep warm in 170 oven. Continue cooking egg rolls in batches until all are done. Serve warm with your favorite Salsa or other dipping sauce of choice. Makes approximately 30 egg rolls. Serves 4
NOTE: To make ahead, place cooked egg rolls in single layer, covered, in refrigerator. Reheat in preheated 350 oven for 10 minutes and then crisp for 2 minutes under preheated broiler. Egg rolls may be frozen. Thaw in refrigerator and then reheat as above.
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SOUTHWEST CHICKEN EGG ROLLS
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Category: Deep Fried
Prep Time: Cook Time: Total Time:
1 lb boneless skinless split chicken breasts
Vegetable oil or olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped scallions or green onions, green tops included
1/4 cup each finely chopped red and yellow bell peppers
1/4 cup coarsely chopped garlic
1 small lime, juiced
1/2 (15 oz) can black beans, drained
1 (7 oz) can whole kernel corn, drained
1 (4 oz) can fire roasted green chiles, chopped
Salt and freshly ground pepper
1 cup shredded Monterey Jack cheese
1/2 cup shredded Chipotle Jack cheese, or Pepper Jack cheese
2 (16 oz) pkg Egg Roll Wraps
1/4 cup finely chopped cilantro
Salsa for serving
Cut chicken breasts into small cubes. Place 2 tbsp oil in large skillet and heat. Add chicken and saute until no longer pink. Add onion, scallions, peppers and garlic, sauteing until vegetables are soft and chicken is done. Add lime juice, black beans, corn, and green chiles, stirring to combine. Cook until heated. Season to taste with salt and pepper. Remove from heat; set aside.
Combine Monterey Jack and Chipotle Jack cheeses in small bowl. Set aside.
Place egg roll wraps on work surface and divide chicken mixture evenly among wraps. Top filling with a pinch or two of cheese mixture, dividing evenly among wraps, then top each with pinch of cilantro. Enclose filling according to wrap on pkg, folding envelop-style. Use small amount of water to seal final fold of wrap.
Heat 1 cup oil to 350 in deep skillet. Using tongs, carefully place egg rolls in hot oil without crowding skillet. Cook until golden brown, turning to brown all sides. Remove egg rolls to paper towel-lined tray to drain. Keep warm in 170 oven. Continue cooking egg rolls in batches until all are done. Serve warm with your favorite Salsa or other dipping sauce of choice. Makes approximately 30 egg rolls. Serves 4
NOTE: To make ahead, place cooked egg rolls in single layer, covered, in refrigerator. Reheat in preheated 350 oven for 10 minutes and then crisp for 2 minutes under preheated broiler. Egg rolls may be frozen. Thaw in refrigerator and then reheat as above.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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