Let's get started!
Ingredients:
1 Tbsp. vegetable oil
2 Tbsp. minced green onion
2 Tbsp minced red pepper
1/3 c. frozen corn
1/4 c. black beans, drained and rinsed
1 Tbsp. frozen spinach, thawed and drained
2 tsp. cilantro
2 Tbsp. diced jalapenos
1 chicken breast, thawed and diced
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp salt
pinch of cayene pepper
3/4 c. shredded monterey jack cheese
10 to 20 - 10 inch. Flour tortillas (depends how full you like them)
Cooking spray
Directions:
1. Preheat oven to 400
2. In large skillet, heat oil on medium high heat, add diced raw chicken. When it turns white at dry seasonings (cumin, chili powder, saly, and cayene.) Completely cook (about 10 mins)
3. Reduce heat and add to cooked chicken: green onions, red pepper, corn, beans, spinach, cilantro and jalapenos. Cook until pepper is soft (5-8 mins)
4. Remove from heat.
5. Fill will 2 Tbsp. of meat filling and 1 tbsp. of cheese. Place in long log in center of tortilla.
6. Fold short sides in on filling, then one of long sides, roll to complete closing.
7. Place on baking sheet greased with cooking spray so that side with flap is facing the cooking sheet (helps it to not open during cooking)
8. Once all egg rolls are on pan, spray the top and sides of tortillas liberally with cooking spray.
9. Bake for 20 minutes or until golden brown. Do not flip while cooking.
10. Let cool for 10 minutes before serving. Cut diagonal and serve with chuy's creamy jalapeno for dipping sauce.
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