Missy's Famous Southwestern Eggrolls

Course : Appetizers
Serves: 6
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Mexican, Tex, mex, outstanding, Like Tgi Fridays, The cheese cake factory, Chili's, but better!


3 Tablespoons vegetable oil
1 can Libbys inchmexicorn inch with Red and Green Bell Pepper
1 stalk cilantro
1 can black beans
3 Tablespoon garlic minced
3 Tablespoon cumin
2 Tablespoon black pepper
1 pound chicken breast (skinless and deboned)
6 tortillas white flour tortillas burrito size
1 medium small slices of monteray-jack cheese
1 package fresh spinach or romaine lettuce
1 cup sour cream
2 cups shredded chedder cheese (optional)
1/2 cup Butter Crisco for Deep Frying

Preparation / Directions:

Cut and dice chicken breasts into small cubes. Heat skillet with 1 tbsp. vegeteable oil and let cook. Sprinkle with cilantro, pepper and cumin. In another large skillet, heat 2 tbsp. of vegetable oil. Add, cilantro, garlic, cumin, mexicorn, and black beans. Let cook on meduium-high heat, until cooked thoroughly, then cover and simmer. When chicken is cooked, add chicken to the corn and bean mixture, simmer. Open tortillas, place slices of cheese accross middle, for faster melting. Then add 3 tbsp. of mixture on the cheese. Lay fresh spinach pieces on top of mixture in tortilla add 3 tsp. of sour cream behind your layers. Fold, Fold in the ends and roll up. Heat butter Crisco in Deep Fryer or Pan to med- high to high heat. Place Egg Rolls in Grease. Cook until light golden brown. Cool, cut in half and serve! Enjoy! People with be amazed at the tantalizing taste!

10 Kitchen's say:
  (4 3/4 Stars!)
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