Ingredients
1 lb of Chicken ( I used a combination of thighs and Breast)
package of egg roll wrappers
1 tbsp olive oil
For the Taco seasoning blend
1 tsp of cumin
1 tsp of garlic powder
½ tsp of Onion powder
½ tsp of chili powder
½ tsp of Smoked Paprika
½ tsp of pepper
½ tsp of salt
1 Juice of one lime
½ cup of red onions
½ cup of red bell peppers
3 diced Jalapeños
1 cup of corn
1 cup of Bean Vivo Organic Baja Black Beans
2 ½ cups of Monterey Jack Cheese(save 1/2 cup to put in the egg rolls)
Vegetable or canola oil for frying.
Directions
Step 1
Place the chicken in a bowl or ziplock bag and add the olive oil, Taco seasoning blend from above, and lime juice. Coat the chicken in this mixture and marinate for at least 20 minutes.
Step 2
While the chicken marinated chop up the onion, bell peppers, and Jalapeños.
Step 3
Sear the chicken in a hot skillet for about 5 minutes per side or until it reaches 165 internal (chicken thighs work best because they are thinner and will be juicer than breast). Remove from the skillet.
Step 4
To the same pan add in your chopped veggies and cook for about 5 minutes then add in the beans and chicken chopped into cubes.
Step 5
Melt in the Monterey Jack Cheese saving some to add to the egg rolls.
Step 6
Lay out the egg roll wrapper in a diamond so that a point is facing you. Add a little Monterey Jack cheese in the lower half of the wrapper. Top with a scoop of chicken making sure not to over fill.
Step 7
To roll fold the bottom flap first then the sides and begin to roll tucking the chicken under as you roll. Once you get to the top flap wet both sides of the corner then continue to roll. Make sure to keep them flap side down until you place them in the grease.
Step 8
Fry until golden brown making sure to flip often so they don’t burn. Pair with your favorite dipping sauce and enjoy!
