Prep: 20 Min. Mins Cook: 4.5 hours Mins

 1/4 cup vegetable oil, divided

 1/4 cup vegetable oil, divided

Southwestern Egg Rolls

Ingredients

1/4 cup vegetable oil, divided
2 skinless boneless chicken breasts
1/4 cup minced green onion
1/4 cup minced red bell pepper
2/3 cup frozen whole kernel corn, thawed
1/2 cup Joan of Arc Black Beans, drained, rinsed
1/4 cup frozen chopped spinach, thawed, drained
1/4 cup ORTEGA Diced Jalapeños
1 tbsp minced fresh parsley
2 tsp Trappey’s Red Devil Cayenne Pepper Sauce
1 tsp ground cumin
1 ORTEGA Soft Taco Kit – includes 10 soft flour tortillas, 1 packet (1.25 ounces) taco seasoning mix and 1 packet (3 ounces) taco sauce
2/3 tsp salt
1 1/2 cups (6 ounces) shredded Monterey Jack cheese
4 cups oil, for deep frying
1/4 cup vegetable oil, divided
2 skinless boneless chicken breasts
1/4 cup minced green onion
1/4 cup minced red bell pepper
2/3 cup frozen whole kernel corn, thawed
1/2 cup Joan of Arc Black Beans, drained, rinsed
1/4 cup frozen chopped spinach, thawed, drained
1/4 cup ORTEGA Diced Jalapeños
1 tbsp minced fresh parsley
2 tsp Trappey’s Red Devil Cayenne Pepper Sauce
1 tsp ground cumin
1 ORTEGA Soft Taco Kit – includes 10 soft flour tortillas, 1 packet (1.25 ounces) taco seasoning mix and 1 packet (3 ounces) taco sauce
2/3 tsp salt
1 1/2 cups (6 ounces) shredded Monterey Jack cheese
4 cups oil, for deep frying

Directions

Rub 2 tablespoons oil over chicken. cook chicken in medium saucepan over medium heat 5 minutes per side or until meat is no longer pink and juices run clear. Remove from heat. Allow chicken to cool, then dice; set aside.

Heat remaining 2 tablespoons oil in medium saucepan over medium heat. Add green onion and bell pepper. Cook and stir 5 minutes or until tender. Add diced chicken, corn, beans, spinach, jalapeños, parsley, pepper sauce, cumin, 1 teaspoon mix from Soft Taco Kit and salt. Cook and stir 5 minutes or until vegetables are tender. Remove from heat; stir in cheese until melted.

Wrap tortilla from Soft Taco Kit with clean, lightly moistened cloth. Microwave on HIGH (100% power) 1 minute, or until hot and pliable. Divide filling evenly among tortillas. Fold ends of tortillas to middle, then roll tightly around mixture. Secure with toothpicks. Place in dish, cover, and freeze at least 4 hours.

Heat oil to 375 degrees F in large deep skillet or deep fryer. Fry frozen tortillas, submerged, 10 minutes each or until dark golden brown. Drain on paper towels before serving. Serve with taco sauce from Soft Taco Kit, if desired.
Rub 2 tablespoons oil over chicken. cook chicken in medium saucepan over medium heat 5 minutes per side or until meat is no longer pink and juices run clear. Remove from heat. Allow chicken to cool, then dice; set aside.

Heat remaining 2 tablespoons oil in medium saucepan over medium heat. Add green onion and bell pepper. Cook and stir 5 minutes or until tender. Add diced chicken, corn, beans, spinach, jalapeños, parsley, pepper sauce, cumin, 1 teaspoon mix from Soft Taco Kit and salt. Cook and stir 5 minutes or until vegetables are tender. Remove from heat; stir in cheese until melted.

Wrap tortilla from Soft Taco Kit with clean, lightly moistened cloth. Microwave on HIGH (100% power) 1 minute, or until hot and pliable. Divide filling evenly among tortillas. Fold ends of tortillas to middle, then roll tightly around mixture. Secure with toothpicks. Place in dish, cover, and freeze at least 4 hours.

Heat oil to 375 degrees F in large deep skillet or deep fryer. Fry frozen tortillas, submerged, 10 minutes each or until dark golden brown. Drain on paper towels before serving. Serve with taco sauce from Soft Taco Kit, if desired.
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