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Southwestern Eggrolls Appetizer

While I always enjoy a good game of football, I must admit my attention is stolen by the ads and the appetizers. These Southwestern Eggrolls are just the scene-stealer to have on hand.

Southwestern Eggrolls


1 tablespoon oil
1/2 small onion, chopped
1 cup baked chicken breast, diced (a rotisserie chicken works well)
1/2 cup frozen corn
1 4-oz can diced green chilis
1 cup black beans, rinsed and drained
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon parsley
a pinch of Chipolte pepper powder
1/2 teaspoon salt
1 cup Monterrey jack cheese
1/2 cup frozen spinach, thawed
1 package egg roll wrappers

Saute the onions in the oil until softened. Add the chicken, corn, chilis, beans and seasonings to warm through. Remove from heat and stir in the cheese and spinach until the cheese begins to melt. Spoon a heaping tablespoon onto an egg roll wrapper and fold like an envelope. Seal the roll and place seam side down on a cookie sheet sprayed with cooking spray. Bake at 350 degrees for 20 minutes until golden. Makes 20 large rolls.

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