Monday, December 17, 2012

Mexican Egg Rolls

If you're like me, you don't have a lot of time to cook right now.  Balancing Christmas parties, shopping and wrapping gifts with work, home, and family leaves very little time for cooking.  This recipe is fast, easy, and delcious - my whole family loves it, kids included.

·         2 c. cooked diced chicken breast
·         2 c. shredded Monterey jack or Mexican cheese blend
·         1 (15 oz) can black beans, rinsed and drained
·         1 can whole kernel corn, drained
·         1/2 chopped red bell pepper
·         4-5 diced green onions
·         2 garlic cloves, minced
·         1/2 tsp. salt
·         1/2 tsp. pepper
·         1/2 tsp. chili powder
·         1 tsp. cumin
·         1 (16 oz) package egg roll wrappers
·         Oil for frying 

  1.       Mix all ingredients together.
2.       Moisten the edges of an egg roll wrapper and put approximately 2 tbsp. of filling in the middle.
3.       Fold like you would fold an eggroll.  (Picture and directions are on egg roll package.)
4.       Make sure the flap is sealed.
  5.       Heat oil and cook egg rolls until golden brown; drain on paper towels.
6.       Serve with sour cream.

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