I cann’t help it… I have to add another recipe – Hot and Healthy Tortilla Wraps.
I needed a recipe for dinner today and I didn’t have much time to plan. I wanted to do something with eggs since I had about 60 eggs in my fridge. I looked up egg recipes on the internet and the first one I read was called “Southwestern Egg Rolls”. As it turns out it had nothing to do with eggs … but I liked it anyway.
It is a crunchy, savoury, meat, cheese, and vegetable filled wrap – hot and perfect on a cold day – or a rainy or snowy day. Actually on a warm day it would still be great because of the cool cheese dip we ate along with it.
It is easy and not very time consuming – unless you are slow in the kitchen like me. I actually doubled the recipe and it was enough for 3 adults and 2 children. We are not very big eaters, however, so if you are moderately big eaters then I would say it is enough for 3 adults when doubled.
Having a dip along with the wraps is very important. At first I wanted to find a new recipe but found I didn’t have the ingredients for any of them so I just made my own cream cheese dip that I make every time we eat Tortilla chips.
Here is the recipe:
- 2 tablespoons vegetable oil
- 1 skinless, boneless chicken breast half (about 150 g)
- 2 tablespoons minced green onion
- 2 tablespoons minced red bell pepper (I didn’t have any)
- 1/3 cup frozen corn kernels (I used canned corn)
- 1/4 cup black beans, rinsed and drained
- 2 tablespoons frozen chopped spinach, thawed and drained
- 2 tablespoons diced jalapeno peppers
- 1/2 tablespoon minced fresh parsley (I used frozen parsley)
- 1/2 teaspoon ground cumin (I didn’t have any)
- 1/2 teaspoon chili powder (I didn’t have any)
- 1/3 teaspoon salt
- 1 pinch ground cayenne pepper
- 3/4 cup shredded Monterey Jack cheese (I used Mozzarella cheese)
- 5 (6 inch) flour tortillas (I used 3 12 inch tortillas) (note: In place of the tortillas I think you can use any kind of flat bread such as egg roll wrappers or chapatis.)
- 1 quart oil for deep frying (I baked them for about 13minutes instead)
- Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
- Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
- Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
- Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.(Note: I skipped out this step as I baked them instead.)
- Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. (Note: I didn’t need tooth picks.) Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours. (I didn’t freeze them)
- In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
- 8 oz (200 g) cream cheese
- 100 ml cooking or whipping cream (I use yoghurt more often which gives a slightly tangy taste.)
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika powder
- 1 pinch of white pepper
- salt to taste
- Gradually mix the cream into the cream cheese.
- Add all the spices when the texture is smooth and mix well..