Spicy Southwest Egg Rolls

I started out making a southwest eggroll recipe that's on Zaar, but I left out a lot and added a lot and basically changed the whole thing, so here's my version :) *Note: I bake these, but they certainly could be fried in oil also.

• Ready In: 1 hr
• Serves: 15

Ingredients

• 2  chicken breasts
• 1⁄4 tablespoon chili powder
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon garlic powder
• 1⁄8 teaspoon salt
• 2  tablespoons  vegetable oil
• 2  garlic cloves
• 1  red bell pepper, finely diced
• 1  small onion, finely diced
• 2  jalapenos, finely diced
• 1⁄2 cup frozen corn kernels
• 1⁄3 cup canned black beans, drained and rinsed
• 1⁄2 teaspoon cayenne pepper (optional)
• 2 1⁄2 cups cheddar cheese, shredded
• 15  egg roll wraps

Directions

1. Add 1 Tbsp vegetable oil to small skillet; preheat to medium-low. In a small bowl, combine chili powder, cumin, garlic powder & salt.
2. Rub seasonings mixture onto both sides of both chicken breasts; add chicken breasts to small skillet and cook 7-10 minutes, depending on thickness of your breast - until done, turning at least once.
3. While chicken is cooking, dice your vegetables.
4. Once chicken is done, remove from heat; set aside.
5. Heat 1 Tbsp vegetable oil in large skillet; add diced red bell pepper, diced onion, minced garlic cloves and jalapenos to oil; saute until veggies are soft.
6. Once chicken is cool enough to handle, slice into small cubes and add to vegetable mixture.
7. Stir in frozen corn and black beans; mix thoroughly. Add cayenne now if you want.
8. Turn heat to low, and slowly add cheese. Once cheese has melted, remove skillet from heat.
9. To assemble eggrolls:
10. Place eggroll wrappers so that the points are facing north/south. Place about 1 1/2 Tbsp of chicken/veggie mixture into center of wrapper. Spread it out log-shaped from side to side, leaving about 1 inch of the wrapper on each side.
11. Fold bottom point over mixture, then fold in each side. Then roll eggroll up remaining wrapper. I usually seal the final point with a brush of water.
12. Repeat with each eggroll wrapper.
13. When all the eggrolls are wrapped, freeze in a single layer for at least 4 hours and up to 2 months.
14. To cook, place frozen eggrolls on a cookie sheet, and bake at 375 degrees for 13-16 minutes.
15. I like to dip these in a spicy avocado sauce or salsa.