Spicy Southwest Egg Rolls

1. 1

   Add 1 Tbsp vegetable oil to small skillet; preheat to medium-low. In a small bowl, combine chili powder, cumin, garlic powder & salt.

2. 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.

3. 3

   While chicken is cooking, dice your vegetables.

4. 4

   Once chicken is done, remove from heat; set aside.

5. 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.

6. 6

   Once chicken is cool enough to handle, slice into small cubes and add to vegetable mixture.

7. 7

   Stir in frozen corn and black beans; mix thoroughly. Add cayenne now if you want.

8. 8

   Turn heat to low, and slowly add cheese. Once cheese has melted, remove skillet from heat.

9. 9

   To assemble eggrolls:

10. 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.

11. 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.

12. 12

    Repeat with each eggroll wrapper.

13. 13

    When all the eggrolls are wrapped, freeze in a single layer for at least 4 hours and up to 2 months.

14. 14

    To cook, place frozen eggrolls on a cookie sheet, and bake at 375 degrees for 13-16 minutes.

15. 15

    I like to dip these in a spicy avocado sauce or salsa.

* Per serving · 4 servings · Values may vary.