I’m not sure they really qualify as Southwestern Eggrolls, because they’re not made with eggroll or wonton wrappers. So, maybe it’s more like Mini Southwestern Burritos That Taste Like Heaven?
Southwestern Eggroll Ingredients:
- 10 boneless/skinless chicken breasts, cooked and shredded
- 6 bell peppers, small diced
- 1 bundle green onion, chopped
- 3 cans corn, drained (15 oz)
- 3 cans black beans, drained and rinsed (15 oz)
- 20 oz frozen/chopped spinach, thawed and drained
- ½ cup diced jalapenos (I used jarred)
- 1/4 cup minced garlic
- 3 TBS parsley, minced (I used dried)
- 1 TBS ground cumin
- 1 TBS ground chili powder
- 1 TBS ground cayenne
- 100 – 6″ flour tortillas
- optional: ranch dipping sauce (here’s my recipe for Simple Buttermilk Ranch Dressing)
Southwestern Eggroll, Directions:
- Mix together all ingredients except flour tortillas. Spoon mixture into tortillas and roll like a mini burrito. You can use a toothpick to secure, but I find that with a little practice, it’s not necessary.
- If you’re going to freeze, do so now. I like to freeze mine overnight on a large baking sheet and then dump them into gallon freezer bags in the morning when they’re solid.
- If you’re not freezing, chill for a few minutes to set.
- Finish on a sandwich press, or griddle (or pan fry) until light golden brown.
- Cut in half and serve with ranch dressing.
Yields 100 ‘eggrolls’.