Southwestern Egg Rolls

Are you ready for March Madness, I am?  This is my favorite finger food. After making these a couple of times, I starting using an egg wash instead of the toothpicks, it works just as well.

  • 2 teaspoons olive oil, roasted garlic
  • 1/2 medium size onion, chopped
  • 2 garlic cloves, finely chopped
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 pound ground turkey
  • 1/2 – 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1 tablespoon fresh cilantro leaves, chopped
  • 1/2 teaspoon chili powder
  • 1-1/2 cup medium or hot salsa
  • 2/3 cup black beans
  • 2/3 cup chopped frozen spinach
  • 2/3 cup frozen corn
  • 1 tablespoon fresh lime juice
  • 1-1/2 cups Monterey Jack cheese
  • Fiesta Blend Cheese or Mexican Four Cheese blend (Shredded Monterey Jack cheese, Queso Quesadilla & Asadero Cheeses)
  • 1 package small (Fajita size) flour tortillas
  • Canola oil for frying
  1. In a large skillet over medium heat, add olive oil, onion, bell peppers, and garlic; cook for about 2 minutes.
  2. Add ground turkey; cook until turkey is browned.
  3. Add salt, chili powder and cumin and cilantro leaves.
  4. Add salsa; simmer on low heat for about 5 minutes.
  5. Add corn, beans, and spinach, cook another 5 minutes; add lime juice.
  6. Add cheese and remove from heat.
  7. Wrap 2-3 tortillas in a damp paper towel or kitchen towel and heat in microwave for 15 seconds or until pliable.
  8. Spoon a little mixture of the mixture on each tortilla about 1 – 1/2 tablespoons. Roll forward the end closest to you under, fold in the sides, and continue to roll, tightly as you can.
  9. Use toothpicks or egg wash to secure egg rolls.
  10. Place egg rolls in a freezer bag and freeze 3 to 4 hours or until ready to use.
  11. Fry egg rolls in 2 inches of Canola oil at 375 degrees until brown. You may also deep fry or bake egg rolls.
  12. Serve with dip or dressing of your choice.

Twist: Ground turkey and Salsa



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