Mexican Egg Rolls
Ingredients
- 8 oz cream cheese (softened)
- 1 clove garlic (minced)
- 3 green onions (minced)
- 4 oz chopped green chilis
- ⅓ c pitted black olives (minced)
- 15 oz black beans (rinsed and drained)
- 1 c corn
- 4 oz Monterey Jack cheese
- 1 c chicken (finely diced)
- 3 tbsp cilantro (fresh, minced)
- 2 tsp chili powder
- cayenne pepper (to taste)
- 14 large flour tortillas
- vegetable or canola oil
Optional
- sour cream
- salsa
Instructions
- In a large skillet cook the chicken. Set aside.1 c chicken
- Beast cream cheese until smooth; add all other ingredients and mix well.8 oz cream cheese, 1 clove garlic, 3 green onions, 4 oz chopped green chilis, ⅓ c pitted black olives, 15 oz black beans, 1 c corn, 4 oz Monterey Jack cheese, 3 tbsp cilantro, 2 tsp chili powder, cayenne pepper
- Heat oil in deep skillet until hot (~350 ℉)vegetable or canola oil
- Spread each tortilla with generous amount of filling, rolling egg roll style, then slice in half.14 large flour tortillas
- Deep fry until golden brown, drain well.
- Serve with sour cream and salsa.