Wednesday, March 24, 2010

Baked or Fried Southwestern Egg Rolls

My family really enjoyed these egg rolls. There was a tiny complaint about the spinach (mostly me), so I might fore go the spinach next time. I liked the idea of making them healthier by baking them, which they tasted good but I like a good fried egg roll as well, so suit yourself and pick your cooking method.

Southwestern Egg Rolls
Recipe Adapted from Annie's Eats
2 c frozen corn, thawed
1 (15 oz) can black beans, drained and rinsed
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
2 c shredded Mexican cheese blend (I used cheddar, cause that's what I had on hand)
1 (4 oz) can diced green chilies, drained
4 green onions, chopped (I cooked 1/4c reg. onion w/the chicken)
1 tsp ground cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
In a large bowl combine the above ingredients. Mix well.

1 pkg egg roll wrappers
2 Chicken breasts
1/4 tsp cumin
1/4 tsp chili pwd
Salt & Pepper

Cut up chicken into bite size pieces. Add chicken to an olive oil coated pan. Season with salt, pepper, 1/4 tsp cumin, and 1/4 tsp chili powder. Cook till chicken is done. Shredd or chop into smaller pieces. Add the chicken to the filling mixture. Stir till well combined.

Place 1/4c of the filling mixture in the center of an egg roll wrapper. Follow the instructions on the egg roll pkg to make a beautiful egg roll.

Preheat the oven to 425. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 min, or until lightly brown, turning halfway through baking. Serve warm with salsa or Creamy Cilantro Dipping Sauce (recipe posting tomorrow).

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