Southwestern Eggrolls

Food Category: PG
Difficulty: Easy

I began with the intention of following the Chili's Southwestern Eggroll recipe, and for the most part I did. Except for I cooked on a much larger scale & didn't pay too much attention to proportions - not that it really matters the ratio of corn to onions, know what I mean?

Here's roughly what I used:

• 2 cups of cooked chicken (I used Mimi's Sticky Chicken from last night)
• 1 chopped onion
• 1-2 cloves garlic
• 1/3 of each: red, green & yellow bell pepper
• 1 can vacuumed-packed corn
• 1 can black beans
• 1/3 cup chopped jalapeno peppers
• 1 cup chopped frozen spinach
• 1/2 crushed tomatoes (b/c I had some in the fridge)
• several splashes of Taco Sauce (again, in the fridge)
• 8 oz (weight) grated cheddar cheese
• 8 burrito size spiced tomato tortillas
• 8 taco/fajita size spinach tortillas

To make the Eggroll Filling:

• Sautee bell peppers in 2 T olive oil for 3-4 minutes
• Add onion & continue to sautee for 3-4 minutes
• Add 1-2 cloves minced garlic
• Add the spinach & cooked until heated through
• Next, toss in the beans, corn, chicken & jalapenos
• And, 1/2 t each, more if you choose: chili powder, cumin, paprika, smoky sweet chili blend, cayenne & salt
• Remove from heat & add cheese
• Stir until cheese melts & mixes in

To assemble the Eggrolls:

• Microwave the tortillas in a plastic bag with a damp paper towel for 45-60 seconds on high
• Spread 1/4-1/3 cup of filling on one side of the tortilla
• Roll "eggroll style" turning the sides in as you go
• You can "seal" with a bit to cream cheese

To cook the Eggrolls:

• I sprayed the Eggrolls with olive oil, placed seam side down on a baking pan &
• Baked at 425 until crispy & golden, turning once 1/2 way through (about 15 minutes)
• (The original recipe calls for the Eggrolls to be frozen & then deep fried)

To serve the Eggrolls:

• Cut in 1/2 crosswise & serve with a dipping sauce.

I really, really wanted & tried to make the avocado dipping sauce BUT avocados in Europe are terrible & it was a waste of my time & energy & ingredients. I had to resort to serving with Ranch dip. Next time, in the absence of decent avocados, I'll make Haus Salsa.

If I had good access to fresh jalepeno & poblano peppers, I would have added some. Maybe next time I'll throw in a chopped chipotle or two.

Personally, I don't think these have to be deep fried. It's more mess to clean up, more calories to burn off & it's not necessary for flavor. If you spray & bake, these are actually kind of healthy.

Leftover Potential: These were a huge hit & there were none leftover. If you did have leftovers, you can reheat in the oven or freeze for later. If you anticipate leftovers, I'd freeze before cooking.