Southwest Chicken Eggrolls


3 tablespoons olive oil

2/3 c. red pepper, chopped fine

1 onion, chopped fine

4 cups cooked chicken, diced and seasoned with salt and pepper

1½ cups cooked black beans, drained

2 cups fresh spinach, chopped fine

1 cup frozen corn

1/3 cup jalapeños, chopped fine

2½ teaspoons cumin

½ teaspoon cayenne

1 teaspoon garlic powder

1/3 cup finely chopped cilantro

12 oz. shredded pepper jack (or Monterey Jack) cheese

Flour tortillas


Heat 3 tablespoons olive oil in a large skillet.

Add red pepper, onion, jalapenos, and corn; Cook until tender.

Stir in cooked chicken, black beans and spinach.

Add cumin, chili powder, cayenne and garlic powder. Stir and cook until thickened; then stir in cilantro and melt in cheese.

Using medium-size soft taco flour tortillas, place 1/3 cup of the filling into the center of the tortilla. Fold the edges in and roll tightly. Wrap each in plastic wrap and place on a cookie sheet. Freeze overnight, then place in Ziploc freezer bag and store in freezer.

To bake, place frozen (unwrapped) eggrolls on a jelly roll pan. Bake approximately 30 minutes at 350 degrees until golden brown and crispy. Eggrolls also could be deep friend.

Serve with sauce made from sour cream, salsa and guacamole.


recipe from the Midwest Living® Culinary & Craft School at Silver Dollar City

instructor: Master Craftsman Debbie Dance Uhrig