Saturday, January 21, 2006

Southwestern Eggrolls

These are based off of the Chili's Southwestern Eggroll appetizer. I found some copycat recipes online and made some alterations to make it a)vegetarian, and b)less fatty. The original recipe called for chicken, so if you want to add in some chicken, go ahead. It also called for the eggrolls to be deep fried. I changed the recipe to make the eggrolls baked. We like these a lot and eat them fairly often. They are quick to prepare. You could serve them with some sort of guacamole sauce like Chili's does, or just eat them on their own.

Southwestern Eggrolls

1 Tbsp vegetable oil
1/2 cup onion, diced
2 Tbsp minced red bell pepper
2 Tbsp minced green onion
1/3 cup frozen corn
1/4 cup black beans, rinsed and drained
2 Tbsp frozen spinach, thawed and drained
2 Tbsp diced, canned jalapeno peppers
1/2 Tbsp parsley
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp salt
Dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 tortillas

Heat oil over medium high. Add peppers, green onions, and onion to the pan and sautee for a couple of minutes, until tender.

Add corn, beans, spinach, jalapenos, parsley, cumin, chili powder, salt, and cayenne. Cook for 4 minutes. Stir well so the spinach separates and is incorporated into the mixture.

Remove pan from heat and add the cheese. Stir until the cheese is melted.

Wrap tortillas in paper towels and microwave 1 1/2 minutes, until hot.

Spoon 1/5 of mixture into center of a tortilla. Fold in the ends, and then roll tortilla over the mixture (like wrapping a burrito). Roll tortilla very tight, then pierce with a toothpick to hold together.

Lightly coat with cooking spray and place, seam side down, on baking sheet coated with cooking spray. Bake at 425 degrees for 18 minutes or until golden brown.

Slice diagonally and serve.

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