Tuesday, October 28, 2014

Southwestern Egg Rolls

1 pound boneless, skinless chicken breasts
Olive oil
4 teaspoons taco seasoning, divided
1 cup corn
1/2 cup black beans (from the can, drained and rinsed)
1/2 to 1 can chopped green chiles
2 Tablespoons red pepper chopped
8 oz Monterey Jack cheese
Wonton wrappers (the larger size)
Peanut or vegetable oil

  1. Fill a large pot with about 3 inches of oil. Heat it to about 375 (the oil will drop to 350 once you put the wontons in).
  2. Season chicken with 2 teaspoons of taco seasoning.
  3. Heat olive oil and a skillet and add the chicken. Cook until no longer pink. Remove and set aside to cool.
  4. In the same skillet that you cooked the chicken in, add the corn, black beans and chiles.
  5. Season with 2 teaspoons of taco seasoning. Cook on medium low for about 5 minutes. Remove from heat and allow to cool.
  6. Finely chop the cooled chicken. Stir the chicken into the cooled vegetable mixture. Add the cheese and mix everything together.
  7. Take 1 wonton wrapper and place it in front of you so it looks like a diamond. Dip your finger in water and run it around the edges of the wrapper. Place 1 1/2 tablespoons of mixture in the middle of the wonton. Take the bottom tip and fold it over the mixture and tuck it around the mixture. Fold both side in so it resembles an envelope. Then roll flap around and seal with more water. Store seam side down until ready to fry.
  8. Carefully drop 3 or 4 wontons at a time into hot oil seam side down. Fry for about 3-4 minutes or until golden brown.
Notes: Makes about 14. I really enjoyed these. Southwestern flavors are among my favorite. I will certainly be requesting them again. There a couple of dipping sauce recipes at the source link.

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