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1
Add 1 Tbsp vegetable oil to small skillet; preheat to medium-low. In a small bowl, combine chili powder, cumin, garlic powder & salt.
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2
Rub seasonings mixture onto both sides of both chicken breasts; add chicken breasts to small skillet and cook 7-10 minutes, depending on thickness of your breast - until done, turning at least once.
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3
While chicken is cooking, dice your vegetables.
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4
Once chicken is done, remove from heat; set aside.
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5
Heat 1 Tbsp vegetable oil in large skillet; add diced red bell pepper, diced onion, minced garlic cloves and jalapenos to oil; saute until veggies are soft.
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6
Once chicken is cool enough to handle, slice into small cubes and add to vegetable mixture.
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7
Stir in frozen corn and black beans; mix thoroughly. Add cayenne now if you want.
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8
Turn heat to low, and slowly add cheese. Once cheese has melted, remove skillet from heat.
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9
To assemble eggrolls:
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10
Place eggroll wrappers so that the points are facing north/south. Place about 1 1/2 Tbsp of chicken/veggie mixture into center of wrapper. Spread it out log-shaped from side to side, leaving about 1 inch of the wrapper on each side.
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11
Fold bottom point over mixture, then fold in each side. Then roll eggroll up remaining wrapper. I usually seal the final point with a brush of water.
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12
Repeat with each eggroll wrapper.
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13
When all the eggrolls are wrapped, freeze in a single layer for at least 4 hours and up to 2 months.
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14
To cook, place frozen eggrolls on a cookie sheet, and bake at 375 degrees for 13-16 minutes.
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15
I like to dip these in a spicy avocado sauce or salsa.
