Monday, July 17, 2006

Southwestern Eggrolls

Here's the recipe I use, but we triple it!

1 chicken breast fillet, grilled and chopped
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion 1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
Dash cayenne pepper
3/4 cup shredded Monterey jack cheese5
(7-inch) flour tortillas

Saute onions and peppers in oil, add corn, beans seasonings, cook 4 minutes,take off heat and add chicken and cheese.
Roll into tortillas, sealing the ends.
seal with a toothpick and fry

We like to make a pineapple-pepper dipping sauce made with finely chopped roasted red pepper, 4 Tbls taco sauce, crushed pineapple and mayonnaise, all processed together and chilled. MMMM good!

2 comments:

deb said...

This recipe sounds delish. I just copied and pasted it into my Word file. We will have to try it soon! Love cumin and hot spicy stuff! :)

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