Back in the day when I didn't care about the difference between fried and baked food, I LOVED Chili's Southwestern egg rolls. I mean, they were little bites of heaven to me. Then I found our the difference between fried and baked and that ruined them for me forever. I can't stomach fried foods, quite literally. Don't agree with me.
So, I was one happy girl when I saw this baked version on pinterest. And my, oh my, these egg rolls were delicious. They were very popular in a sea of other foods I made for a party. Delicious other foods. Would be an awesome superbowl food and I could just eat them for dinner. Love them with the cilantro dipping sauce.
So, I was one happy girl when I saw this baked version on pinterest. And my, oh my, these egg rolls
SOUTHWESTERN EGG ROLLS
INGREDIENTS:
- 2 tablespoons olive oil, plus extra for brushing
- 1 pound skinless, boneless chicken breasts – diced
- 1 medium-large onion, minced
- 1/2 red or orange pepper, diced
- 1 cup frozen corn (I used roasted frozen)
- 1 (14.5oz) can black beans, rinsed & drained
- 2.5 cups fresh baby spinach
- 1/2 jalapenos, seeded & minced
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 cups shredded cheddar or pepper jack cheese(I used cheddar)
- salt & pepper to taste
- 10 taco sized flour tortillas
DIRECTIONS:
Preheat the oven to 350 degrees.
In
a large skillet, heat the olive oil on medium. Add in the chicken,
season with salt & pepper to taste, & saute for 5 minutes. Stir
in the diced onions and peppers & cook until the chicken is cooked through.
Stir in the spices, jalapeno, black beans, corn, & baby spinach and
cook until the spinach has wilted. Remove from the heat, and stir in the cheese.
Spoon
about 1/4 cup of filling into the center of each taco sized flour
tortilla, and roll up like a burrito, folding in the top and bottom, then rolling tightly. Brush each side with a good
coating of oil, and place in a baking dish. Bake for 25-35
minutes, flipping halfway through, until crispy.
Serve with Cilantro Cream Sauce, if desired.
NOTE: Next time I would cook these at a higher temp to get them crispier. Also, even with brushing them with oil, they take a long time to crisp up.
NOTE: Next time I would cook these at a higher temp to get them crispier. Also, even with brushing them with oil, they take a long time to crisp up.
CILANTRO CREAM SAUCE
INGREDIENTS:
- 1 (8oz) package cream cheese, softened
- 2 tablespoons sour cream
- 1 (7oz) can tomatillo sauce or salsa (same thing, different companies label them different)
- 1 teaspoon black pepper
- 1 teaspoon celery salt
- 1 tablespoon taco seasoning
- 6 cloves garlic
- 2-4 jalapenos, seeded (or leave the seeds in for extra heat)
- 1 bunch fresh cilantro
- the juice of half a lime
DIRECTIONS:
Combine
all the ingredients together in a food processor or blender. Puree
until smooth. Transfer to a jar with a tight fitting seal, and
refrigerate for up to 1-2 weeks.
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