Spicy Chicken and Black Bean Egg Roll Wraps

Spicy Chicken and Black Bean Egg Roll Wraps

Name: Spicy Chicken and Black Bean Egg Roll Wraps
Total time: 280 min
Ingredients: 30 ml vegetable oil, divided; 1 skinless, boneless chicken breast; 30 ml minced green onion; 30 ml minced red bell pepper; 80 ml frozen corn kernels; 60 ml black beans, rinsed and drained; 30 ml frozen chopped spinach, thawed and drained; 30 ml diced jalapeno peppers; 7.5 ml minced fresh parsley; 2.5 ml ground cumin; 2.5 ml chili powder; 2.5 ml salt; 1 pinch ground cayenne pepper; 180 ml shredded Monterey Jack cheese; 5 (15 cm) flour tortillas; 1 liter oil for deep frying

These crispy egg roll wraps are filled with a zesty blend of spicy chicken, black beans, and cheese, all wrapped up in a flour tortilla and deep-fried to perfection.

280 min

easy

419kcal

calories

22g

carbohydrates

29mg

cholesterol

31g

fat

fiber

14g

protein

saturated fat

575mg

sodium

sugar

unsaturated fat

Appetizer Mexican Inspired American

Ingredients

30 ml vegetable oil, divided

1 skinless, boneless chicken breast

30 ml minced green onion

30 ml minced red bell pepper

80 ml frozen corn kernels

60 ml black beans, rinsed and drained

30 ml frozen chopped spinach, thawed and drained

30 ml diced jalapeno peppers

7.5 ml minced fresh parsley

2.5 ml ground cumin

2.5 ml chili powder

2.5 ml salt

1 pinch ground cayenne pepper

180 ml shredded Monterey Jack cheese

5 (15 cm) flour tortillas

1 liter oil for deep frying

Directions

Step 1

Rub 15 ml vegetable oil over chicken breast. Cook chicken in a medium saucepan over medium heat until meat is no longer pink and juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat and set aside.

Step 2

Heat remaining 15 ml vegetable oil in the saucepan over medium heat. Stir in green onion and bell pepper. Cook and stir until tender, about 5 minutes.

Step 3

Dice chicken and mix into the pan with green onion and bell pepper. Mix in corn, black beans, spinach, jalapeño peppers, parsley, cumin, chili powder, salt, and cayenne pepper. Cook and stir until well blended and tender, 5 minutes. Remove from heat and stir in Monterey Jack cheese so that it melts.

Step 4

Wrap tortillas with a clean, lightly moist cloth. Microwave on high until hot and pliable, about 1 minute.

Step 5

Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around the mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze for at least 4 hours.

Step 6

Heat oil in a large, deep skillet for deep-frying to 190 degrees C. Deep-fry frozen, stuffed tortillas until dark golden brown, about 10 minutes each. Drain on paper towels before serving.