Baked Mexican Egg Rolls

• 1 pound Chicken Breast Strips, Chopped Into Small Pieces
• 3 Tablespoons Olive Oil
• 15 ounces, weight Can Black Beans, Drained
• 11 ounces, weight Mexican-style Corn
• 1/2 cups Diced Onion
• 1/4 cups Minced Black Olives
• 2 Tablespoons Minced Garlic
• 1 teaspoon Ground Cumin
• 1/2 teaspoons Sea Salt
• 1/2 teaspoons Black Pepper
• 1/2 teaspoons Chili Powder
• 2 cups Mexican Blend Cheese, Shredded
• 16 ounces, fluid Egg Roll Wraps
• Canola Oil, For Brushing On Egg Rolls

1. In large skillet, fry chopped chicken pieces in olive oil until golden brown.
2. Add black beans, corn, onion, black olives, garlic, and spices.
3. Cook for 5-7 minutes.
4. Cover with cheese.
5. Allow to cool for 10-15 minutes.
6. To prepare the egg rolls, moisten edges of each egg roll and place 3-4 tablespoons of filling in the lower half.
7. Fold as you would following the directions on the egg roll package.
8. Place each on a greased baking sheet.
9. Brush tops with canola oil.
10. Bake in preheated 400 degrees F oven for 20-25 minutes until golden brown.
11. Turn rolls as needed to prevent burning on one side.
12. Allow to cool.
13. Cut diagonally and serve with guacamole, sour cream, and/or salsa.
14. Makes 42 pieces.
15. So good!

chicken, olive oil, black beans, corn, onion, black olives, garlic, ground cumin, salt, black pepper, chili powder, blend cheese, wraps, canola oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/baked-mexican-egg-rolls/ (may not work)