Recipe By Anonymous
Published Jan 19th
Prep 20m Cook 12m Additional 4h Ready In 4h 32m
Servings 5 servings Calories 419.2

These aren’t traditional egg rolls! Small flour tortillas are stuffed with an exciting blend of Southwestern-style ingredients, then deep fried until golden brown.

Recipe Ingredients

  • 2 tablespoons vegetable oil
  • 1 skinless, boneless chicken breast half
  • 2 tablespoons minced green onion
  • 2 tablespoons minced red bell pepper
  • ⅓ cup frozen corn kernels
  • ¼ cup black beans, rinsed and drained
  • 2 tablespoons frozen chopped spinach, thawed and drained
  • 2 tablespoons diced jalapeno peppers
  • ½ tablespoon minced fresh parsley
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ⅓ teaspoon salt
  • 1 pinch ground cayenne pepper
  • ¾ cup shredded Monterey Jack cheese
  • 5 (6 inch) flour tortillas
  • 1 quart oil for deep frying

Cooking Directions

  1. 1 Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
  2. 2 Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
  3. 3 Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
  4. 4 Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
  5. 5 Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
  6. 6 In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

Nutrition Facts

  • Calories 419.2
  • Carbohydrate 21.8 g
  • Cholesterol 28.8 mg
  • Fat 31.2 g
  • Fiber 2.6 g
  • Protein 13.6 g
  • Saturated Fat 7 g
  • Sodium 575.1 mg
  • Sugar 1.4 g

Chef's Notes

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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  1. I'm only giving this three stars because though the filling is great trying to roll them like an egg roll using trotillas is impossible. I think next time I'll try using egg roll wrapers or puff pastry.
  2. Great recipe. Family acutally preferred the tortilla vs egg roll wrappers. If you want to serve the sauce a chain made famous for these egg rolls, mix: 1/4 cup smashed, fresh avocado (about half of an avocado), 1/4 cup mayonnaise, 1/4 cup sour cream, 1 tbs buttermilk, 1 1/2 tsp white vinegar, 1/8 tsp salt, - Read more ...
  3. I had just bought a bunch of canned chicken from Costco and was looking for something to do with it. I just added the drained, canned chicken into the mixture in the pan and broke it apart. I highly recommend this. It also works well with rotisserie chicken from the grocery store. With one can - Read more ...
  4. I followed this recipe exactly, except I baked these at 450 degrees for 10 minutes instead of frying, and skipped the freezing part. I have also halved the cheese and doubled the spinach on some batches to make them a little healthier. Very good this way too. At others' suggestion, I served this with "Amy's - Read more ...
  5. Wow! This is a great recipe that I fix about once a week. The only thing I changed was no freezing and I bake at 350 covered for 20 to 25 minutes, and I remove the foil after 15 minutes so the tortillas get crispy. I serve with Ranch dressing or SW ranch.
  6. This is just like Chili's! Delicious....I know how to make Philippine egg rolls, so it was a breeze for me to make this. I used egg rolls wrappers, added a little more spinach to make it healthy. Cilantro or parsley, it does not make a difference. Roll the egg rolls tight and seal the eggrolls - Read more ...
  7. I made this recipe for dinner tonight and I was extremely pleased with the results. I did, however, modify the recipe slightly. I sauteed the chicken breast with a little salt, pepper and garlic powder. I also used canned chopped green chiles instead of red bell pepper, cilantro instead of parsley and I added a - Read more ...
  8. Trust me on this -- make this recipe using eggroll wrappers instead of tortillas, roll them up eggroll style and fry them -- no need to freeze them. They are de-lish!! I usually leave out the spinach to make them like a nearby restaurant does. Yummy!!!
  9. Sweet fancy Moses these are yummy! I tripled the ingredients and placed the filling in egg roll wrappers and ended up with about 2 dozen rolls. I baked them and served them with another reviewer's tip on a dipping sauce-the sour cream and salsa mixture. These were incredible! I plan on making more this week - Read more ...
  10. Wonderful recipe! I left out the spinach,since no one in the family likes it. We're cutting back on fat, so I baked them in the oven at 475 degrees for 15 minutes.They got crispy just like in a deep fat fryer. Served them with sour cream and guacamole! Thanks for sharing, Jackie!

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