Saturday, 10 December 2011

Southwestern Egg Rolls

·         Half boneless chicken breast
·         ¼ cup black beans, rinsed and drained
·         2 tbsp vegetable oil
·         ½ tsp chili powder
·         1/3 tsp salt
·         2 tbsp red bell pepper, minced
·         1 pinch white pepper
·         ½ tsp ground cumin
·         1 cup green onion, minced
·         1/3 cup frozen corn
·         ¾ cup shredded Monterey jack cheese
·         ½ tbsp fresh parsley, minced
·         8-10 green chilies, minced
·         2 tbsp frozen chopped spinach, thawed and drained
·         5 (7 inch) flour tortillas
·         Oil for deep fry
Take 1 tbsp vegetable oil and rub it on the chicken piece. Then cook it in a saucepan over the medium heat until the chicken breast seems cooked, about 10 minutes. Remove from heat, dice it and set aside. Then in a saucepan take the remaining 1 tbsp vegetable oil and heat it. Add green onion, and red pepper. Cook until tender. Now add the chicken pieces, corn, salt, black beans, chili powder, green chilies, spinach, cumin, parsley, and white pepper. Cook and stir for 5 minutes. 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 the mixture into each tortilla. Fold ends of tortillas, and then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours. In a large, deep skillet, heat oil for deep frying. Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels. Southwestern Egg Rolls are ready. Garnish and serve with dipping sauce.