Sunday, October 18, 2009

Southwestern Eggrolls


1 tablespoon vegetable oil
1 boneless skinless chicken breast
2 tablespoons minced onion
2 tablespoons minced red bell pepper
1/3 cup corn (canned or frozen)
1 cup cooked black beans
1/4 teaspoon garlic powder
salt, to taste
1/2 cup frozen chopped spinach, thawed and drained
1 diced jalapeno pepper
1/4 c fresh cilantro, finely chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1/3 teaspoon salt
1/2 teaspoon ground cayenne pepper
1/2 cup shredded Monterey Jack or cheddar
Flour tortillas – taco size


Put 1 tablespoon vegetable oil in a frying pan. Fry chicken breast about 5 minutes, turn and cook another 3-5 minutes, approximately.

Mash beans with a fork until smooth, add salt and garlic powder.

Heat 1 tablespoon vegetable oil in a medium sauce pan, add onion, jalapeno and red pepper. Cook and stir 5 minutes, until tender.

Dice chicken and add to onion mixture. Mix in corn, black beans, spinach, cilantro, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes. Remove from heat and stir in cheese.
Microwave tortillas on high approximately 1 minute.

Spoon mixture into tortilla. Fold up, burrito like – either bake in 375 oven until outside browns or you can “fry” in a a couple tablespoons of oil in a frying pan. Serve with sour cream and salsa.

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