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1
Heat a heavy skillet over medium heat with 1 tablespoon of olive oil.
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2
Season chicken breasts on both sides with salt and pepper.
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3
Cook breasts in the heated skillet until theyre just done.
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4
Make sure you dont overcook them (a hint of pink is ok) because they will cook a second time.
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5
Four to five minutes per side should be good unless the breasts are really thick.
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6
Remove chicken to a plate and set aside.
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7
In the same skillet, with more oil if necessary, add onion, red pepper, cumin, adobo seasoning, oregano and red pepper flakes.
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8
Season lightly with salt and pepper, and saute until onions are softened.
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9
Then add garlic and saute a couple minutes more.
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10
Dice up chicken and add it back into the skillet along with any accumulated juices.
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11
Add the black beans as well.
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12
Cook for 5 minutes.
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13
Then add in cheese and stir until melted.
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14
Check for seasoning and add salt and pepper if necessary.
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15
Let cool.
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16
Set your egg roll wrappers on a work surface.
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17
Place approximately 1/3 cup of chicken on each egg roll wrapper and roll according to package directions.
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18
Heat 2-3 inches of vegetable oil in a heavy bottom pot to 350 F. When oil is hot, add some of the egg rolls (dont crowd the pot).
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19
Turn then a couple of times to brown evenly.
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20
When they are nicely browned, place them on a paper towel lined plate to drain.
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21
Repeat until you have fried all of the rolls.
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22
Serve with tomatillo sauce or salsa for dipping.
