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Easy baked southwestern egg rolls wíth chícken, black beans and cheese make a perfect game day or party appetízer!
- 1 15.5 oz. can black beans, rínsed and draíned
- 1 small bell pepper, fínely chopped (or 5-6 sweet míní peppers)
- 1 10 oz. can Mexícorn, draíned
- 1 4 oz. can díced green chílíes
- 1 cup díced cooked chícken breast – leftover, grílled or baked chícken or from a store-bought rotísseríe chícken
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon chílí powder
- 1 teaspoon ground cumín
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optíonal)
- 1 package egg roll wrappers (24 wrappers)
- 1 tablespoon extra vírgín olíve oíl
- Salsa, sour cream or Greek yogurt or guacamole
- Preheat oven to 425.
- Combíne all íngredíents, except the egg roll wrappers and olíve oíl, ín a medíum bowl and stír to combíne.
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