Page 47 - Harnett Life Fall 2018

Southwestern Egg Rolls to over-cook the chicken as it will be back in the pan.
remove from heat and set aside.

These are simple and fun to eat and go great with sour
cream, salsa, and guacamole as dipping condiments. 2- Heat remaining tablespoon of oil in a medium sauce-
pan over medium heat. stir in green onions and red pep-

Ingredients: per. cook and stir for 5 minutes until tender.
- 1 skinless, boneless chicken breast half (6-8 oz.) 3- Dice chicken and mix into the pan with the onion
- 2 tablespoons minced green onion and pepper. Mix in corn, black beans, spinach, jalapeno
- 2 tablespoons minced red bell peppers peppers and all the spices. cook and stir for 5 minutes
- 1/3 cup corn kernels until well blended and tender. Remove from heat and add
- 1/4 cup black beans, rinsed and drained Monterey jack cheese and cover so cheese melts.
- 2 tablespoons frozen chopped spinach, thawed and
drained 4- Wrap tortillas with a clean, lightly moist cloth. micro-
- 2 tablespoons diced jalapeno pepper wave on high approx. 1 minute or until hot and pliable.
-1/2 tablespoon minced fresh parsley
- 1/2 teaspoon ground cumin 5- Spoon equal amounts of the mixture into each tortilla.
- 1/2 teaspoon chili powder Fold ends then roll tightly around the mixture. Toothpicks
- 1/3 teaspoon salt will help secure the rolls. Also wetting the seam again
will help with this. Arrange in a dish, cover with plastic
- 1 pinch cayenne pepper and freeze for up to 4 hours. Overnight works well for
- 3/4 cup shredded Monterey jack cheese next day feasting.
- 5 (6 inch) flour tortillas
- 1-quart oil for deep frying 6- In a large deep skillet heat the oil to a minimum of 350
degrees F. Deep fry for 10 minutes or until dark golden
Directions: brown. Drain on paper towels before serving.
1.- In a medium saucepan add 1 tablespoon of oil to cook
the chicken over medium heat, approximately 5 min- Enjoy!
utes per side until the chicken is no longer pink. try not Page 47