Chicken Taco Egg Rolls

Heat a heavy skillet over medium heat with 1 tablespoon of olive oil.

Season chicken breasts on both sides with salt and pepper. Cook breasts in the heated skillet until they’re just done. Make sure you don’t overcook them (a hint of pink is ok) because they will cook a second time. Four to five minutes per side should be good unless the breasts are really thick. Remove chicken to a plate and set aside.

In the same skillet, with more oil if necessary, add onion, red pepper, cumin, adobo seasoning, oregano and red pepper flakes. Season lightly with salt and pepper, and sauté until onions are softened. Then add garlic and sauté a couple minutes more.

Dice up chicken and add it back into the skillet along with any accumulated juices. Add the black beans as well. Cook for 5 minutes. Then add in cheese and stir until melted. Check for seasoning and add salt and pepper if necessary. Let cool.

Set your egg roll wrappers on a work surface. Place approximately 1/3 cup of chicken on each egg roll wrapper and roll according to package directions.

Heat 2-3 inches of vegetable oil in a heavy bottom pot to 350 F. When oil is hot, add some of the egg rolls (don’t crowd the pot). Turn then a couple of times to brown evenly. When they are nicely browned, place them on a paper towel lined plate to drain. Repeat until you have fried all of the rolls.

Serve with tomatillo sauce or salsa for dipping.