Southwestern Egg Rolls

Happy hour is a regular occurrence for us, but with this beautiful weather we're already having, we're about to change our HH location from a restaurant to our back porch.  We've found that these egg rolls are very good with a cold drink after a long day at work.  They're really good!  We'll be making these often.

The recipe below makes 6 egg rolls, but you could easily double or triple it for your crowd.  I used cilantro instead of parsley.  To make it easy on yourself, use rotisserie chicken or Crock Pot Salsa chicken; I bet you could even use canned chicken.  If you wanted a meatless recipe, you could leave out the chicken and use more black beans for protein.

Southwestern Egg Rolls

1 Tbsp vegetable oil6 (6 inch) flour tortillas
1 skinless, boneless chicken breast half, cooked and shredded
2 Tbsp minced green onion
2 Tbsp minced red bell pepper
1/3 cup corn kernels
1/4 cup black beans, rinsed and drained
2 Tbsp diced jalapeno peppers
1/2 Tbsp minced fresh parsley or cilantro
1/2 tsp ground cumin
1/2 tsp chili powder
1/3 tsp salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese

Preheat oven to 450. 

Heat vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender. Add shredded chicken into the pan with onion and red pepper. Mix in corn, black beans, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.


Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable. Spoon even amounts of mixture into each tortilla.  Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks.

Place egg rolls on baking sheets sparyed with cooking spray.  Bake for 15 minutes in preheated oven, turning tortillas after 8 minutes for even browning.  Cut diagonally, and serve warm.