Aztec Blend Mexican Egg Rolls

Ingredients

• 2 pounds Indian Harvest Aztec Blend
• 1 4 ounce package Indian Harvest Achiote Seasoning
• 1 tablespoon cooking oil
• 1 pound boneless chicken breasts, diced
• 1 tablespoon paprika
• 1 tablespoon cumin
• 1 bunch cilantro, chopped
• juice from one fresh lime
• 2 pounds grated Monterey Jack Cheese (a blend of cheeses also works well)
• 55 egg roll wrappers
• 2 eggs, lightly beaten

Directions

Cook Indian Harvest Aztec Blend with Achiote Seasoning according to package directions and cool immediately. Heat oil in separate pan and sauté diced chicken until almost cooked through. Add paprika and cumin and continue to sauté while stirring until cooked through. Add lime juice and mix well. Mix chicken and cilantro with Aztec Blend and continue to cool. Use 1/4 cup mixture as filler for the egg rolls and top with 1 tablespoon of cheese (or more to taste). Directions for rolling egg rolls should be on the back of the package of wrappers. If not, place mixture and cheese in one corner of the wrapper in the length you would like for your egg rolls. Start to roll the egg rolls with that one corner and fold outside corners in as you get to them. Brush on egg wash on the last corner to seal the egg roll. Deep fry egg rolls until golden brown. Serve with guacamole and fresh salsa.

Yield: 55 egg rolls