Monday, 19 May 2008

Southwestern Eggrolls

1 1/2 Tbsp butter
3 boneless, skinless chicken
   breasts, cooked and shredded
1 package of taco seasoning
1 can corn, drained
1 hot pepper, seeded & chopped
1 can black beans, drained
3/4 c water
1 large bag of baby spinach
1/2 - 3/4 bag taco cheese blend
1 egg, beaten
10 7-inch flour tortillas
sour cream for serving


  • In a large, deep skillet, melt the butter over medium to medium-high heat. Throw in the chicken breasts and cover, cooking about 10 minutes on each side. They will be a deep, golden brown.
  • Take the chicken out and put on a cutting board. Shred with two forks, then put back into the pan. Pour in the 3/4 cup of water, and stir. Turn heat down to medium-low.
  • Once you've added the water, add in your taco seasoning packets. Stir. If need be, add in a little more water.  You want the chicken and seasonings to be on the thicker side, and not too liquidy.
  • Once you've got the chicken and seasonings well mixed, add in your bag of spinach. Put it on top of the chicken, cover, and let it begin to wilt, about 5-7 minutes. 
  • Once the spinach has cooked down a bit, give it a good stir to make sure it's evenly incorporated into the chicken. Then, add in your corn, hot peppers, and black beans. Stir again to make sure everything is evenly mixed together. Let simmer, uncovered, for about 5-10 more minutes, or until spinach is mostly cooked through, stirring occasionally.
  • Once the mixture is finished cooking, take the skillet off the heat and add in your cheese. Stir until all the cheese is melted and mixed in.
  • Heat up your tortillas until they are hot, about a minute and a half. Spoon about 2 heaping spoonfuls of filling into the middle of the tortilla. Fold each side in, then roll the tortilla over the filling. Before you close the tortilla, brush the edge with some of the beaten egg. Continue rolling until they are closed, then place on a plate, egg-side down.
  • Cover your plate of eggrolls with plastic wrap, and put in the freezer for 2-3 hours (overnight is OK), or until they are cold and the egg has had time to set. 
  • Heat up your frying oil to 350 degrees F.  Take the eggrolls out of the freezer and put them into your pan, being careful not to overcrowd. Cook for about 8-10 minutes, or until both sides are a deep, golden brown. Set on a plate with paper towels to drain excess grease. Serve with sour cream.