Chicken Taco Egg Rolls

I know this is somewhat after the fact, but I had to tell you about one of the dishes I made for the Super Bowl. Chicken Taco Egg Rolls. I had the wrappers and wanted to fill them with something a little different. They were fantastic.

I had my daughter and grand kids over, and I've got say, they were a huge hit with everyone. 

Really creamy on the inside with huge flavor.

Linked with Weekend Potluck.

Chicken Taco Egg Rolls

3  chicken breasts, boneless and skinless

1/2 cup onion, diced fine

1/2 cup red pepper, diced fine

3 garlic cloves, minced

1 tsp cumin

1 tsp adobo seasoning

1 tsp oregano

Pinch red pepper flakes

Salt and pepper, to taste

1 cup black beans, drained and rinsed

3/4 cup cheddar cheese, grated

Egg Roll wrappers

Heat up a heavy skillet with 1 tbsp olive oil.

Season chicken breasts, on both sides, with salt and pepper. Cook breasts in the heated skillet until they’re just done. Make sure you don’t overcook them (a hint of pink is ok) because they will cook a second time. Remove to a plate and set aside.

In the same skillet, with more oil if necessary, add onion, red pepper, cumin, adobo seasoning, oregano and pepper flakes. Season lightly with salt and pepper, and sauté until onions are softened; add garlic and sauté a couple minutes more.

Dice up chicken and add to skillet along with any accumulated juices, along with black beans. Cook for 5 minutes; add in cheese and stir until melted. Check for seasoning and add salt and pepper if necessary. Let cool.

Place approx. 1/3 cup of chicken on the egg roll wrapper and roll according to package directions. Fry in a saucepan, with 2-3 inches of vegetable oil heated to 350*. Turn to brown evenly and place on a paper towel lined plate to drain.

Serve with tomatillo sauce or salsa for dipping.