Leftovers done RIGHT…Southwestern Egg Rolls

In this series, I’ll be giving you recipes for using up those leftovers. Like I say, leftovers don’t have to taste leftovery!

Tonight, I made Southwestern Egg Rolls using leftover chicken and black beans from the other night.

Frugal Momma’s Southwestern Egg Rolls

  • 1 C leftover chicken
  • 2 tablespoons minced green bell pepper
  • 2 tablespoons minced onion (you should have some leftover from making the black beans!) 
  • 1/3 cup corn kernels (fresh or frozen)
  • 1/2 cup leftover black beans
  • 2 tablespoons diced jalapeno peppers (you should have some leftover from making the black beans!)
  • 1/2 tablespoon chopped cilantro
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • pinch of salt
  • 3/4 cup shredded Cheddar, Monterey Jack, Mexican, or whatever cheese you have on hand
  • 5 Egg Roll Wrappers–these are usually in the refrigerated section near the packaged salads
  • Oil for frying or baking

Saute onion, bell pepper, and jalapeno in 2 TBS oil for 3 minutes. Add chicken, corn, black beans, cilantro, cumin, chili powder, and salt. Heat for 3 minutes. Stir in cheese, heat until melted. Arrange filling inside 5 egg roll wrappers, sealing the edges with water. If frying, add 1/3 inch vegetable oil to pan, heat. Fry both sides until golden brown, about 2 minutes per side. If baking, preheat oven to 400*, brush top of egg rolls with oil and bake until golden brown, about 12-15 minutes. Serve with salsa and sour cream. (Or, if you’re fortunate enough to have a Trader Joe’s nearby, their refrigerated Cilantro Salad Dressing.)

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