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Categories:
chicken olive oil black beans corn onion black olives garlic ground cumin salt black pepper chili powder blend cheese wraps canola oil
Viewed: 16 - Published at: 6 years agoIngredients
- 1 pound Chicken Breast Strips, Chopped Into Small Pieces
- 3 Tablespoons Olive Oil
- 15 ounces, weight Can Black Beans, Drained
- 11 ounces, weight Mexican-style Corn
- 1/2 cups Diced Onion
- 1/4 cups Minced Black Olives
- 2 Tablespoons Minced Garlic
- 1 teaspoon Ground Cumin
- 1/2 teaspoons Sea Salt
- 1/2 teaspoons Black Pepper
- 1/2 teaspoons Chili Powder
- 2 cups Mexican Blend Cheese, Shredded
- 16 ounces, fluid Egg Roll Wraps
- Canola Oil, For Brushing On Egg Rolls
Method
- In large skillet, fry chopped chicken pieces in olive oil until golden brown.
- Add black beans, corn, onion, black olives, garlic, and spices.
- Cook for 5-7 minutes.
- Cover with cheese.
- Allow to cool for 10-15 minutes.
- To prepare the egg rolls, moisten edges of each egg roll and place 3-4 tablespoons of filling in the lower half.
- Fold as you would following the directions on the egg roll package.
- Place each on a greased baking sheet.
- Brush tops with canola oil.
- Bake in preheated 400 degrees F oven for 20-25 minutes until golden brown.
- Turn rolls as needed to prevent burning on one side.
- Allow to cool.
- Cut diagonally and serve with guacamole, sour cream, and/or salsa.
- Makes 42 pieces.
- So good!
