I was in the mood for Southwestern Egg rolls from Chili's today. I did not have the funds or really the inclination to go get them, so I decided to make something using those for my inspiration. Now, let me just preface this by saying, this is NOT a recipe for those. These pan fried ravioli are similar, but quite different. I served mine with a Creme Cheese dipping sauce full of spices, you could layer these with some cheese and bake them, that would be fabulous. My pictures show edamame instead of corn, I tried it both ways. I think I liked the corn better. Onto the recipe!
Won Ton Wrappers
2 BLSL Chicken Breasts, chopped fairly small
1 Green Bell Pepper, finely chopped
1/2 Yellow Onion, finely chopped
1/2 c corn (I used Canned in half of this and edamame in the other half)
1/2 c black beans
1/2 c fresh spinach, chopped
2 Tbsp jalapeno, finely chopped
2 garlic cloves, finely chopped
1 tsp cumin
1 tsp chili powder
1/8 tsp crushed red pepper flakes
dash of cayenne
salt and pepper to taste
1/2 c cheddar cheese, grated
1/2 c water (to seal wontons)
Several cups of oil for frying
In a large pan saute chicken breasts until browned and tender. Add onion. Saute until softened. Add in everything else except for cheese and spinach. Once everything is warmed through add in spinach and cheese. Lay a wonton down, add about 1 tsp of filling in the center, dip your finger into your cup of water and run it along the outside edge of wonton. Lay another wonton on top and press together well. Set aside. Do this until your filling is gone. Heat a cast iron skillet filled with the frying oil of your choice over medium heat. Fry several wontons at a time keeping the uncooked ones covered with a moist towel so they don't dry out. Remove with a slotted spoon to a paper towel to cool. Serve with a cool creamy dipping sauce.
Filling ready to go
A plate of deliciousness.