Southwestern Eggrolls - 12 Count Recipe
Crispy flour tortillas, chicken, black beans, corn, jalapeño Jack cheese, red peppers, spinach. Served with avocado-ranch. Serves 6.
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Ingredients
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Filling
Method
Preparation
Prepare the Filling
In a large mixing bowl, combine the shredded chicken, black beans, corn, jalapeño Jack cheese, diced red bell pepper, chopped spinach, cumin, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Assemble the Eggrolls
Lay a flour tortilla on a clean surface. Place about 2-3 tablespoons of the filling mixture in the center of the tortilla. Fold in the sides and roll tightly from the bottom up to form an eggroll.
Cook the Eggrolls
In a large skillet, heat oil over medium heat. Carefully place the eggrolls seam side down in the skillet. Fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
Serve
Serve the Southwestern eggrolls hot with avocado-ranch dressing on the side.
