Southwestern Eggrolls - Love to be in the Kitchen

This recipe comes from my friend Linsey. Remember my friend get together when we had pillow cookies? She made this for us for lunch and we all loved it! I made it for dinner the other night and I couldn’t stop saying how good it was! Derek loved it too. It’s so good. They serve these at Chili’s as an appetizer but I am sure my recipe is much healthier!

This recipe is like a chimichanga just with a cool name. Instead of frying it to make it crisp I learned a healthier way of doing it from my Food Network magazine. You just melt a little butter with a little oil and brush it on the baking sheet and on the eggrolls and bake it. It is so good! I love crispy things so I’m always happy when the oven can make things crispy. The sauce that goes with it is so yummy too!

Southwestern Eggrolls

2 chicken breasts

1/2 tablespoon vegetable oil

1 red bell pepper, chopped

2 tablespoons minced green onion

1/3 cup frozen corn

1 can black beans, rinsed

1/4 cup frozen spinach, thawed and drained (fresh spinach would work as well)

1 can green chilies

1 teaspoon parsley

1 teaspoon cumin

1 teaspoon chili powder

1/4 teaspoon salt

dash of cayenne pepper

3/4 cup monterey jack cheese (I used pepper jack cheese)

10 flour tortillas

Preheat the oven to 400 F. Spray a cooking sheet with non-stick cooking spray, place chicken on sheet. Sprinkle on a little salt, pepper and chili powder. Bake until cooked through. Cook red pepper and green onion in vegetable oil until tender. Dice chicken into small bite sized pieces and add to pan. Add corn, black beans, spinach, green chilies, parsley, cumin, chili powder, salt and cayenne pepper. Cook for another 4 minutes; stir well. Remove from heat and add 3/4 cup monterey jack cheese.

Turn oven up to 450 F. If tortillas are not soft enough to fold without breaking, wrap the tortillas in a moist cloth and microwave for 1 1/2 minutes. Spoon chicken mixture into the center of the tortilla. Roll tight. Melt 2 tablespoons of butter and add 2 tablespoons of vegetable oil. Stir. Brush a rimmed baking sheet with some of the butter-oil mixture. Place eggrolls on the sheet seam side down. Brush some of the butter-oil mixture on top. Bake for 5 minutes. Flip them on the other side, brush with more of the mixture and bake for another 4-5 minutes.

Dipping Sauce:

1 avocado

1/4 cup mayonnaise

3/4 cup sour cream

1 Tablespoon buttermilk (or fresh milk with a little lemon juice)

1 1/2 teaspoons white vinegar

1/8 teaspoon salt

1/8 teaspoon dried parsley

1/8 teaspoon onion powder

dash of dill weed

dash of garlic powder

dash of black pepper

Mix all together. Garnish with tomatoes and green onion.

Comments