Southwestern Eggrolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 TB Vegetable Oil2 Boneless, Skinless Chicken Breasts1/4 Cup Minced Green Onion1/4 Cup Minced Red Bell Pepper2/3 Cup Frozen Corn Kernels1/2 Cup Canned Black Beans - Rinsed & Drained1/4 Cup Frozen Chopped Spinach1/4 Cup Diced Jalapeno Peppers1 TS Ground Cumin1TS Chili Powder2/3 TS Salt1/4 TS Ground Cayenne Pepper1.5 Cup Shredded Mexican Blend Cheese10 6-inch Flour Tortillas
1. Rub 1 tablespoon vegetable oil over chicken breasts. In a medium skillet over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
2. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
3. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
4. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure by placing seamed sides down on a baking sheet coated with nonstick cooking spray. Once all are assembled, spray the tops with nonstick cooking spray.
5. Bake in a preheated 475-degree oven for 15 minutes.
Number of Servings: 10
Recipe submitted by SparkPeople user ELASTIGIRRL.
2. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
3. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
4. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure by placing seamed sides down on a baking sheet coated with nonstick cooking spray. Once all are assembled, spray the tops with nonstick cooking spray.
5. Bake in a preheated 475-degree oven for 15 minutes.
Number of Servings: 10
Recipe submitted by SparkPeople user ELASTIGIRRL.
Nutritional Info Amount Per Serving
- Calories: 281.7
- Total Fat: 10.7 g
- Cholesterol: 39.9 mg
- Sodium: 740.6 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 0.5 g
- Protein: 18.8 g
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