Southwest Egg rolls (baked)

Peppers, sweet, red, raw, sliced, 0.5 cup(remove)
Onions, raw, 0.5 cup, chopped(remove)
Jalapeno Peppers, 0.25 cup, sliced(remove)
Cilantro, raw, 4 tbsp(remove)
*Spinach, cooked, 0.5 cup(remove)
Chicken Breast, no skin, 4 ounces(remove)
Sweet Corn, Fresh, .66 cup(remove)
Beans, black, 0.5 cup(remove)
Wonton wrappers (includes egg roll wrappers), 9 wrapper, eggroll (7" square)(remove)
Velveeta Queso Blanco cheese, 1.25 cup(remove)
Olive Oil, 2 1tsp(remove)
Taco seasoning or cumin and chili powder (1-2 Tbsp)
dash of cayenne pepper

Serve with fat free sourcream, especially for those who don't like a lot of heat. Make sure that you de-seed the jalepeno before cooking.

Cook Chicken breast (grilled is best). Heat 1 tsp of olive oil in skillet and saute peppers, onion, and jalapeno. When tender add corn, spinach, cilantro and beans. Heat thourghly...Add diced chicken breast and season with taco seasoning and cayenne pepper. WHen all warmed and seasoned, remove from heat and add the cheese. When all mixed, fill egg roll wrappers, we got about 9 large egg rolls (filled genereously)...Spray with remaining 1tsp of olive oil. Place in preheated 425 oven and cook for 10 min or until a light golden brown.

Serving Size: Makes 9 rolls(as nutrition info calculated)

Number of Servings: 9

Recipe submitted by SparkPeople user BJC14IA.