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Southwest Egg Rolls

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Southwest Egg Rolls recipe
photo by:kraft
I made this as written twice, then the third time decided to add spinach. Just as good that way!
posted by
 a cook
on 1/6/2015
time
prep:
20 min
total:
40 min
servings
total:
24 servings
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What You Need

1/2
cup  KRAFT Classic Ranch Dressing
1/2
cup  chopped fresh cilantro, divided
1-1/4
cups  chopped cooked chicken
1-1/2
cups  KRAFT Mexican Style Finely Shredded Four Cheese
1
cup  canned black beans, rinsed
1
cup  frozen corn
1/2
cup  chopped red peppers
1
tsp.  ground cumin
8
 flour tortillas (8 inch), warmed
1
 egg, beaten
2
Tbsp.  oil

Make It

HEAT oven to 400°F.

MIX dressing and 1/4 cup cilantro. Refrigerate until ready to use.

MIX remaining cilantro, chicken, cheese, beans, corn, peppers and cumin; mix lightly.

SPOON chicken mixture down centers of tortillas. Fold in opposite sides of each tortilla, then roll up, starting at bottom edge. Brush top edge with egg; press into egg roll to seal. Place, seam-sides down, on baking sheet; brush with oil.

BAKE 20 min. or until golden brown. Cut each diagonally into thirds. Serve with dressing mixture.

Kraft Kitchens Tips

Special Extra
Add 1 Tbsp. fresh lime juice to dressing mixture before refrigerating.
Make Ahead
Egg rolls can be assembled ahead of time. Do not brush with oil. Wrap individually in plastic wrap; refrigerate up to 24 hours. When ready to serve, brush with oil and bake as directed.
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