southwest egg rolls;
Chicken, beans, vegetables and cheese baked in an egg roll shell
Oven Temp: 350°
Servings: 10
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Ingredients
- 1 chicken breast
- 1 Tbsp oil
- 2 Tbsp scallions, minced
- 1 cup bell pepper, diced
- 1/2 cup frozen corn
- 1 cup black or pinto beans
- 1 cup fresh spinach
- 2 Tbsp jalapenos, diced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp cayenne pepper
- 3/4 c. shredded cheese
- 10 egg roll wrapper (pepperjack, cheddar, etc.)
Instructions
- Butterfly chicken breast and then season with salt and pepper. You can also add chili powder and cayenne as desired.
- Add chicken to pan and cook through. Remove and let rest.
- Heat oil in a skillet, then add scallions and bell pepper and sauté until soft, approx. 3-5 mins.
- Add in the corn, beans, spinach, and jalapenos and heat through.
- Cut the chicken into strips and place in pan along with cumin, chili powder, salt, and cayenne pepper. Stir to blend.
- Remove from the heat and stir in the cheese until melted. Fill the egg roll wrappers and top with extra cheese, if desired.
- Bake for 20 minutes. Broil the tops to crisp if necessary. Serve with guacamole, salsa, sour cream, ranch dressing, chipotle sauce, etc.
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