These eggrolls are not your typical eggrolls. They are Southwest Eggrolls. I love anything with Cumin in it. I'm not a vegetable eater at all, but there's something about these. It just doesn't seem like veggies in it!!
I don't make these too often, cause it is a little lengthy process, but they are so worth it. You can double the recipe, freeze, and bake just as needed. Also, you can fry them, however, we like them just baked. (a little healthier too!!)
4 tbsp olive oil
2 boneless chicken breasts
4 tbsp minced green onion
4 tbsp minced red pepper
2/3 cup frozen corn
1/2 cup black beans, rinsed & drained
4 tbsp spinach
4 tbsp green chilies
2 tbsp cilantro, minced
3 tsp cumin
1 tsp chili powder
1 tsp salt
1 pinch cayenne pepper
1 1/2 cups Monterey Jack Cheese
Dice chicken breasts into very small pieces and saute in olive oil. Add minced onions and red pepper. Saute for 5 minutes.
Add corn, black beans, spinach, chilies, cilantro and seasonings. Cook for 5 minutes. Remove from heat & stir in cheese until melted.
Spoon even amounts into tortillas & wrap. (I put an egg wash at the end of the tortillas to make sure they adhere). Put on sprayed baking sheet seam side down. I brush melted butter on the top of the eggrolls to give good flavor and to brown even. Bake at 450 for 15 minutes keeping an eye after 10 minutes.