Ingredients
Southwest Egg Rolls
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 2-3 boneless skinless chicken breasts, cubed small
- 1 green or red bell pepper diced small
- 1 jalapeno pepper membranes removed and seeded, finely minced
- 1 can black beans rinsed and drained
- 1 cup frozen corn
- 1/3 cup salsa verde
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 cup cilantro chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 12 soft taco size flour tortillas
Salsa-Ranch Dip
- 1 cup light Ranch dressing
- 1 cup chunky Salsa
Instructions
For The Salsa-Ranch Dip
- Mix salsa and ranch together and let chill in the fridge.
For The Southwest Egg Rolls
- Preheat oven to 400 degrees. Line a cookie sheet with tinfoil, spray with cooking spray and set aside.
- In a large skillet heat olive oil over medium heat. Add onion and saute for 3-4 minutes. Add garlic, cook for 30 seconds. Add in chicken and peppers. Stir well. Cook over medium-high heat for 5-7 minutes or until chicken is no longer pink.
- Add in black beans, salsa, corn, cilantro and seasonings. Mix well and cook until mixture is thoroughly heated.
- Heat a few tortillas at a time, in microwave, for 20 seconds. Place about 1/2 cup of chicken mixture onto center of tortilla. Roll up tightly, egg roll style. (Fold in each side, and roll up.) Secure with toothpicks, if needed.
- Place all rolls onto cookie sheet. Spray the rolls with cooking spray (this will make them crispy and yummy). Bake for 15 minutes or until lightly browned. Serve immediately with dipping sauce.
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