I wasn't really sure about how much work would go into making these egg rolls or how the food would taste. But I was pleasantly surprised by how easy it was and how great it tasted. Below are the ingredients and directions with step by step pictures.
Ingredients
- 2 tablespoons olive oil, plus extra for brushing
- 1 pound skinless, boneless chicken breasts – diced
- 1 medium-large onion, minced
- 1 cup frozen corn
- 1 (14.5)oz can black beans, rinsed & drained
- 2.5 cups fresh baby spinach (I added a little extra...I really like spinach)
2 jalapenos, seeded & minced(I don't like jalapenos so I didn't add them- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 cups shredded pepper jack cheese
- salt & pepper to taste
- 10 taco sized flour tortillas
Directions
2. In a large skillet, heat the olive oil on medium. Add in the chicken, season with salt & pepper to taste, & saute for 5 minutes.
I cut my chicken into bite size pieces with my kitchen scissors. My first time using the scissors and I'm in love! |
Chicken Cookin' in the skillet |
3. Stir in the diced onions & cook until the chicken is cooked through. Stir in the spices, black beans, corn, & baby spinach and cook until the spinach has wilted.
The mixture was a little juicy... |
4. Remove from the heat, and stir in the pepper jack cheese.
5. Spoon about 1/4 cup of filling into the center of each taco sized flour tortilla, and roll up like a burrito.
Before going into the oven. I would've added pics of the rolling process but it was a struggle. |
6. Brush each side with a good coating of olive oil, and place in a baking dish.
7. Bake for 20-25 minutes, flipping halfway through, until crispy.
There were some struggles...some of the "egg rolls" opened up.But some turned out great! |
And there you have it! |
Over all it was a tasty meal. I wouldn't consider it a fast meal but I was happy I made it. I'm especially happy I ate it.
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