Wednesday, January 20, 2010

Southwest Eggrolls

So I made these the other day when Carson's brother came out to visit and they turned out really good!! I did it almost exactly according to this recipe I just left out the cumin and the cracked red pepper because I didn't have it, but still great to eat! Also, if you don't want to fry in oil than warm up the mixture and throw it in tortillas, we did that with the left overs.

I figured it has been awhile since we have used this to blog so I will try and add more, and hopefully you guys can too, because I need some new recipes!:)

Also, I guess I can't take the credit for this recipe because I found it off of a blog, check it out!

  • 1 can Corn (drained)
  • 1 can black beans (drained)
  • 1/2 bunch cilantro
  • Juice from 1 lime
  • 1 1/2 cup of chopped spinach
  • 1 tsp minced garlic
    2 medium sized chicken breast...cooked, finely chopped
  • 1 1/2 to 2 cups shredded cheese, mexican mix
    2 T olive oil
    Cumin about 1 tsp
  • Chili powder about 1 tsp
  • Salt to tastePepper to taste
  • Cracked red pepper or cayenne pepper to desired spiciness
    1 packet of 20 egg roll wraps.

Mix it all together, put about a big spoonful inside the wrap. (It takes a few times to judge the size of the egg roll and you will think you have too much and think you need to make them bigger)...don't. Roll it up tight. Seal edge with a little water.Deep fry in oil.