Chicken Fajita and Black Bean Egg Rolls

Chicken Fajita and Black Bean Egg Rolls


Ingredients:
2- chicken breast (seasoned with fajita seasoning and baked at 400F for about 25-30 mins)-shredded
1-can low sodium Black beans, drained and rinsed
1- cup frozen corn kernels
1-2 cups of shredded cheese, mexican blend (all depends on how cheese you want it)
1-package egg roll wrappers
*optional*
salsa/pico de gallo
jalapenos, bell peppers

Directions:
Preheat oven to 350.
In a bowl mix together chicken, beans, corn, cheese and other ingredients.  Lay out 1 egg roll wrapper, place 2 heaping tablespoons of chicken mixture in middle.  Fold in 1 corner, then 2 side corners and roll to last corner to close. (Use this diagram to see how to roll)  Repeat for the rest of the wrappers.
Spray egg rolls with non-stick cooking spray.  Bake on a cookie sheet for 12-15 minutes or until wrappers are golden brown and crunchy.

These came out really good.  I got the idea from a vegetarian recipe I found on Pinterest.  I used stuff that I had laying around my kitchen, I wish I had some salsa to add o the mixture to make it more southwestern, I'll have to try that next time.  I think some queso on top would make them even more delicious!
If you're interested be sure to follow me on Pinterest

Spicy Corn Chowder

Aren't y'all lucky, you are getting 2 recipes today...I couldn't decided which one I wanted to save so you get 2!

Though I find the Neeley's SUPER annoying, if you seen the show you should know what I'm talking about, but apart from their basic annoying-ness they seem to have some pretty good recipes. So here is a Neeley recipe that I can't wait to try.

Ingredients

• 4 pieces thick-sliced bacon, chopped
• 1 medium Vidalia onion, finely chopped
• 1 medium red bell pepper, chopped
• Salt and freshly ground black pepper
• 1 small jalapeno, chopped seeds and ribs removed
• 3 cloves garlic, finely chopped
• 1/4 cup all-purpose flour
• 4 cups chicken stock
• 2 large red potatoes, well scrubbed and small diced
• 1 cup heavy cream
• 16 ounces frozen corn
• 1/4 teaspoon cayenne pepper
• 1 bay leaf

Directions

In a small saucepan over medium heat, saute the bacon until crisp and browned and the fat is rendered. With a slotted spoon, transfer bacon to paper towel and reserve. There should be about 4 tablespoons of bacon grease in pan.

Add the onions and red pepper to pan. Saute until tender and translucent, about 4 minutes. Season with salt and pepper, to taste. Add the jalapeno and garlic and saute until fragrant, about 1 minute. Stir in the flour until thoroughly combined. Cook the flour until it reaches a slight blonde color, about 1 minute. Stir in the chicken stock and the potatoes and simmer for 10 minutes; potatoes will become soft. Add the cream, corn, cayenne and bay leaf. Simmer for 15 more minutes. Pour into a serving bowl and garnish with the reserved bacon.