Southwestern Egg Rolls
These spicy little rolls combine Tex-Mex flavors in an Asian wrap. Serve these as part of a buffet party.
INGREDIENTS | SERVES 10
- 3 tablespoons vegetable oil, divided
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 jalapeño peppers, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ¼ cup chopped cilantro
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1½ cups shredded pepper jack cheese
- 10 (8″) flour tortillas
In large saucepan, heat 1 tablespoon oil over medium heat. Add onion, garlic, and jalapeño peppers; cook and stir for 5 to 6 minutes.
Add chili powder, cumin, salt, pepper, and cilantro; remove from heat.
Add beans and corn; transfer to medium bowl; let cool 10 minutes. Add cheese.
Divide mixture among the flour tortillas and roll up, folding in ends. Secure with toothpicks.
Brush egg rolls with remaining oil and bake for 10 to 15 minutes until crisp
These hot and crisp egg rolls should be dipped into something cold and creamy. Mix ½ cup salsa with 1 cup sour cream to offer along with the egg rolls. Or serve with salsa, spicy or mild, or sour cream mixed with some grated Cotija cheese.