SCRUMPTIOUS SOUTHWEST ROLLS

SOUTHWEST EGG ROLLS

INGREDIENTS

1 Rotisserie Chicken (I use breast and thigh)

1 tbs Oil 

1/3 bell pepper, diced

1 jalapeño seeded, minced 

2 stalks green onion, finely chopped 

2 tsp chopped parsley 

2 gloves garlic, minced 

1/3 C corn, fresh, frozen, or canned is fine)

1/4 C Black Beans (canned drained and rinsed)

1/4 C Frozen Spinach, thawed and squeeze excess liquid (use fresh if that’s all you have)

1 tsp Adobo (season to taste)

1 tsp Onion powder 

1 tsp garlic powder (use less if you don’t like garlic)

1 tsp cumin

2 tsp Chili Powder 

1 tsp pepper 

1/2 C Monterrey Jack 

6-7 Tortillas 

DIRECTIONS

1. Heat oil in a skillet. Add onion and bell pepper cooking until soft.

2. Add chicken, jalapeño, green onions, corn, black beans, spinach, and all seasonings.

3. Stir and cook for 5 minutes. Taste and adjust seasoning to taste 

4. Turn heat off and add cheese. Stir until completely melted 

5. Wrap the tortillas with damp (not wet)  paper towel and place in microwave for 45 second. You want tortillas to be pliable. 

6. Depending on size of tortillas add 2-3 tablespoons of filling onto tortillas and roll tightly. Secure with toothpick

7. Place rolls onto plate or container and refrigerate for at least 4 hours or freezer for 30 minutes. 

8. Heat vegetable oil until 375F 

9. Fry each for 4-5 until light brown 

10. Remove and drain onto paper towel. 

11. Do NOT forget to remove toothpick. I may or may not have gotten greedy and forgot the toothpick. 

12. Preheat oven to 350F and bake for 6-8 minutes. If your rolls are browning to quickly tent with foil and continue baking 

13. Serve with sour cream or avocado Ranch.

14. DEVOUR!