Do you need a quick and easy appetizer for this weekend!? Well here it is in all of it's miniature glory: Southwestern Egg Rolls. I have been meaning to make these little guys for quite some time now. And to be honest, I made them a while ago but since I have been having some technical issues these pictures have been just sitting in my camera.
These little rolls are super easy and you can totally change up what you put in them. The only time consuming thing is filling and rolling but that would go a little easier with a little help. Ahem, Mr. Schwartz where were you?! Oh ya, making the big bucks. My bad.
So, enjoy these and share them with your friends and family! We have a weekend full of holiday parties and wrapping presents that (crossing my fingers) are waiting on our doorstep when I get home from work. Eeek. Nothing like the last minute right?
Musical Selection: You Da One by Rihanna. Okay, I promise I will lay off the RiRi and Nicki for a while but I just love this song. Mr. Schwartz, your the one I think about alll daaaaaay.
You will also need salt.
Molten cheesy, spicy, goodness, baby!
Mini Southwestern Egg Rolls
2 chicken breasts cooked and shredded (I use rotisserie chicken)
1 1/2 cups cooked corn (I use frozen and heat for about 3 minutes on high)
1 cup black beans
1/2 cup or one small can of green chilies
2 cups cheddar cheese (or you could use pepper jack for more heat)
4 green onions, green and white parts chopped
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
40 wonton wrappers
Mix chicken, corn, black beans, green chillies, cheese, green onions, cumin, chili powder, cayenne pepper, salt and pepper together.
Spoon about a kitchen teaspoon full of mixture into the middle of a wonton wrapper. Place the wonton so it is positioned like a diamond. Fold up the bottom point to the middle. Fold in the side points and roll so the filling is contained. Place on a parchment paper lined baking sheet.
Bake at 375 for about 25 minutes or until they turn brownish and crispy.
Serve with salsa and sour cream
Recipe from: Mrs. Schwartz