A New Recipe...

Here's a new recipe you might want to try! It turned out great and my family really liked it. I think it's a great base that you could vary with a bunch of different things or even make vegetarian. Mostly I just thought it was fun to use the egg roll wrappers!

Baked Chicken Chimichangas

2 chicken breasts, cooked and shredded

1 can of corn, drained

1 can black beans, drained and rinsed

2 cups shredded cheese (I used queso fresco and medium cheddar)

Mince the following (I used the food processor):

2 whole serrano peppers (use less if you don't want it to be spicey)

4 green onions

1/2 a bunch of fresh cilantro

1 tsp ground cumin

1/2 tsp salt or a little more to taste

1 package egg roll wrappers

First, combine all of the ingredients.

Place 1/4 cup of the mixture in the center of your egg roll wrapper





Wet the corners of the wrapper with a little bit of water.
When I made the first fold, I squished the filling toward me with the wrapper.




Fold both sides in and then....




Roll it up! Set the finished rolls on a baking sheet lightly coated with cooking spray.

Bake for 15 minutes at 425 degrees.

Turn them over about halfway through so both sides brown.

I served them with fresh salsa and sour cream. Yum!

I think this is a great one to make with your kids. Unfortunately I couldn't get Colby off of his skype chat with Isaac to help me this time so maybe next time! This batch filled 14 rolls.