Say "Hola!" to Cilantro Week: Tex-Mex Eggrolls

   Well, last week was a total blast, working with Beer and all. How can you top that??? Well, stay tuned: we've got more alcohol up our sleeves in the weeks to come. But for now, we have a fairly versatile herb: CILANTRO. Found in Mexican, Italian and Indian food, it adds a brightness to it's dishes.
    This one is no exception. Ever been to Chili's Grill and Bar? On their appetizer menu, they offer Southwestern Eggrolls. I used to wait tables there, and a lot of people would turn up their noses at such a notion. They thought it sounded gross. Well, MORE FOR ME! :D
   I've always thought of trying to make my own, so here was my chance: And it was a HUGE hit! The family loved 'em!
--Jenny


TEX-MEX EGGROLLS

5 pieces bacon, fried
1 breast of chicken, cooked & cut in small cubes
1/2 small onion, diced
1/2 large red bell pepper, diced
1 jalapeno, diced
4 ounces colby-jack cheese, in small cubes
1-1 1/2 cups black beans, drained
1/2 cup sweet corn (I used 1/2 ear of fresh corn)
a big handful of cilantro, diced
about 1/2 to 1 tsp salt
1/2 tsp cumin
1/2 tsp ground red pepper
1 package eggroll wraps

Sautee the onion, pepper, and jalapeno in butter or olive oil. Add bacon, cheese, chicken, beans, corn and cilantro, along with salt,  cumin, and ground red pepper. Mix well. 
Wrap about 1/4 cup of mixture in eggroll wrap according to enclosed directions.

You can either fry these (the crispier option), or baste with olive oil and bake at 400 for 10-15 minutes.

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