Southwest “egg rolls”
It’s Cinco De Mayo and I wanted to try to make one of my favorite appetizers. These are super easy to make, but you can’t make just one. Be prepared to make a whole bunch of them, but you can aways put some in the freezer or later.
What I used:
- Grilled chicken
- A bag of spinach (frozen is okay, too, just defrost and squeeze the water out of that shit)
- A can of black beans (strained and washed)
- A can of corn
- Garlic, salt, pepper, cumin, chili powder, whatever spices you want to use. (I was thinking about just buying a taco seasoning pack, but they’re filled with all sorts of weird chemical compounds)
- Mexican cheese blend
- Whole wheat soft taco sized tortillas (you can always use egg roll wrappers, too, you would just need to deep fry them)
Put garlic, spinach, beans, corn, chicken, and spices in a pan and cook them until everything is well incorporated. Turn off the heat, and add the cheese little by little so it mixes smoothly. Heat the tortillas however you like (I used a microwave) and fill sparingly with the mixture. Roll up like a burrito, and set aside.
Once your rolls are made, you can freeze them or cook them. A lot of people deep fry the rolls, but I just used a frying pan with a little bit of oil to crisp up the seam so it didn’t fall apart. Other people drizzle olive oil on top and bake for about 10-15 minutes.
I bought avocados to make an avocado ranch dip, but honestly, these did not last long enough.