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Savory Southwest Chicken Egg Rolls

Name: Savory Southwest Chicken Egg Rolls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 3/4 tsp salt; 1/4 tsp paprika; avocado oil for frying; 1/3 cup frozen corn; 2 tbsp minced red bell pepper; 1 tsp garlic powder; 1 chicken breast, cut into 1/4-inch cubes; 3 tbsp minced green onion; 1 tsp chili powder; 1/4 tsp cumin; 1/2 cup black beans, drained and rinsed; 2 cups loosely packed fresh spinach, chopped into roughly 1 inch pieces; 2 tbsp minced cilantro; 8 6-inch flour tortillas; 2 tsp avocado oil; 3/4 cup grated pepper jack cheese

These mouthwatering Savory Southwest Chicken Egg Rolls feature a perfect combination of chicken, corn, black beans, cheese, and a symphony of Southwest spices. Crispy on the outside and bursting with flavor on the inside, serve these scrumptious egg rolls with your favorite salsa or homemade guacamo...



40 min

TOTAL TIME

247

CALORIES

$0.60

PER SERVING

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Ingredients

16 INGREDIENTS

8 SERVINGS

2 tbsp red bell pepper

minced

1 tsp garlic powder

1 whole chicken breast

cut into 1/4-inch cubes

loosely packed, chopped into roughly 1 inch pieces

2 tbsp fresh cilantro

minced

8 whole 6 inch flour tortillas

2 tsp avocado oil

3/4 cup grated pepper jack cheese

Directions

FILLING

20 min

PREP TIME

20 min

COOK TIME

40 min

TOTAL TIME

Heat avocado oil in a large non-stick skillet over medium heat. Add cubed chicken and frozen corn, cooking for about 5 minutes or until lightly browned.

Stir in minced red bell pepper, green onion, chili powder, garlic powder, salt, cumin, and paprika. Cook for an additional 3 minutes.

Add black beans, chopped spinach, and minced cilantro to the skillet. Cook until spinach wilts before removing from heat and stirring in the grated pepper jack cheese.

ROLLING AND FRYING

Divide the filling evenly between the 8 flour tortillas.

Roll the egg rolls, tucking in the ends to create a tight seal and prevent filling from spilling out.

In a large non-stick skillet over medium heat, add enough avocado oil to fry. Heat the oil.

Place 4 egg rolls at a time, seam side down, in the hot oil. Fry until golden brown on all sides. Transfer to a paper towel-lined plate to absorb excess oil.

Repeat with the remaining egg rolls.

Serve hot with salsa or homemade guacamole.