Mexican Egg Rolls

This was one of those meals where I was secretly glad that most of the kids wouldn't eat it - more for me!!  These are just fantastic!  The only thing I wish I would have done differently is I just can't stop thinking about how much MORE delicious they would have been if I would have stuck some avocado slices inside.  I even had some avocados, I COULD HAVE DONE IT.  Aaaarrrggghhh!  I guess I just have to make them again soon!!  I also was thinking when I was mixing up the filling about how great the filling would be just by itself over rice, I'll try that soon also.  I also whipped up the Cilantro Cream Sauce that I make with flautas to dip them in, holy deliciousness.  Basically, what I'm trying to say is that dinner rocked last night.  You're welcome family.


Mexican Egg Rolls
Recipe adapted from Allrecipes

Ingredients:

2 tablespoons vegetable oil
2 skinless, boneless chicken breasts

2 tablespoons minced green onion

1 red bell pepper, minced

2/3 cup frozen corn kernels

1/2 cup black beans, rinsed and drained

1 cup fresh spinach, chopped up

2 tablespoons diced jalapeno peppers

1/2 tablespoon minced fresh parsley

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon salt

1 pinch ground cayenne pepper

1 1/2  cups shredded Monterey Jack cheese

1 package egg roll wrappers

1 quart oil for deep frying

Directions:

Rub 1 tablespoon vegetable oil over each chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.                Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, 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.   Spoon even amounts of the mixture into each egg roll wrapper.  (If you haven't made egg rolls before, just follow the directions on the back of the package, it's easy!) This made about 18 egg rolls for me, it would vary according to how much filling you want in your egg rolls.  In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry egg rolls for a few minutes on each side, or until golden brown. Drain on paper towels before serving.