Southwestern Egg Rolls

Ingredients

• 4 boneless skinless chicken breasts
• 1 (18 ounce) can black beans, drained, reserving 1/3 C liquid
• 8 ounces frozen spinach, defrosted squeezed dry and chopped
• 2 medium fresh tomatoes, small dice
• 1/2 bunch fresh cilantro, chopped
• 4 green onions, finely chopped
• 1 teaspoon cumin
• salt and pepper
• 3/4 cup cheddar cheese, grated
• 8 ounces monterey jack pepper cheese, grated
• 25 egg roll wraps
• oil (for frying)

Directions

1. 1

   Combine beans with reserved juice, spinach, tomatoes, cilantro, onions, cumin, salt and pepper to taste in a large stainless or glass bowl. Refrigerate while the chicken is cooking.

2. 2

   Either bake, broil or grill the chicken until almost done, still pink in the middle.

3. 3

   Remove chicken from oven or grill, let cool slightly, shred with a sharp knife or by hand.

4. 4

   Remove vegetable mixture from refrigerator, strain out any liquid, stir in the cheeses and shredded chicken.

5. 5

   Following the directions included in the eggroll wrapper package, make individual rolls with the vegetable, cheese and chicken mixture.

6. 6

   Place on baking sheet and put in freezer while oil to fry is heating.

7. 7

   When oil has reached 375F, bring the eggrolls out and fry them 3 to 4 at a time, until crispy and golden brown. This will take about 5 minutes. When the rolls are done, they will float and there should be very little bubbling of the fat around them. They shouldn't spatter much, but be careful.

8. 8

   Remove each batch of rolls to a cooling rack and place in a slow oven (275F) while cooking the remaining rolls.

9. 9

   When all rolls are cooked, cut them in half, diagonally. Serve with whatever type of dipping sauce you prefer.