Summer is when we let kids loose in the
kitchen to experiment and practice those all
important life skills.
Staci Lane shares her recipe for a food that
lends itself to many variations!
Southwestern Egg Roll
1 chicken breast
1 TB olive oil
2 TB red pepper, minced
2 TB green pepper, minced
2 TB green onion, minced
1/3 c. frozen corn
¼ c. black beans
2 TB frozen spinach
2 TB jalapeno
½ TB fresh parsley, minced
½ tsp. cumin
½ tsp. chili powder
¼ tsp. salt
¾ c. Monterey Jack cheese
Cut chicken into tiny pieces. Cook chicken in olive oil.
Combine chicken and all other ingredients except egg roll
wrappers in a bowl and mix well. Place 1-2 TB of mixture on
egg roll and wrap. Brush tops of egg rolls with olive oil
before baking. Bake at 400 degrees for 15 minutes. Half way
through the baking time flip egg rolls over. Serve with
avocado ranch dipping sauce.
Find more information about Staci’s cooking camps at www.spoonandspatula.net.
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