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Thursday, March 27, 2008

Southwestern Egg Rolls

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This recipe came from my sister-in-law, April.  It is amazing!  It is actually an appetizer, but I also do a baked version for dinner sometimes.


1 ¼ c. cooked shredded chicken
¾ c. pepper jack cheese
1/3 c. black beans
1/3 c. mexi corn
3 chopped green onions or scallions (3 Tbsp)
2 Tbsp chopped fresh cilantro
½ tsp salt
½ tsp cumin
½ tsp lime zest
1/8 tsp cayenne pepper
6 fajita sized tortillas
oil for frying


Mix all ingredients together. Fill in a 2” strip down the center of tortilla. Wrap up and secure with a toothpick. Freeze for 8 hours. Fry in oil 10 minutes or until golden. When cooled, slice diagonally. Dip in sauce. ( Alternative to Frying: Add a little more cheese and maybe 2 Tbsp ranch dressing to mix, fill tortillas and put into a greased baking sheet. Sprinkle a little more cheese on top and bake for about 30 min. at 375 degrees.)

Sauce:
½ c. ranch dressing
½ small avocado mashed
1 Tbsp chopped cilantro
½ tsp lime zest


Here is my slightly modified recipe for the health conscious.

I have tweaked it quite a bit. I do not really like fried food-well I take that back. I like it, but do not like how it makes me feel. So, I have changed this recipe to be a bit more healthy.

1 ¼ c. cooked shredded chicken
¾ c. pepper jack cheese
1 can black beans, drained
1 c. frozen corn
3 chopped green onions (3 Tbsp)
2 Tbsp chopped fresh cilantro
½ tsp salt
½ tsp cumin
½ tsp lime zest
1/8 tsp chili powder
1 small can diced green chiles
3/4 c. low-fat ranch dressing
1-2 Tbsp lime juice
6 fajita sized tortillas- whole wheat

Mix all ingredients together. Fill in a 2” strip down the center of tortilla. Wrap up and place in baking pan fold side down. Sprinkle top with a little cheese. Bake at 350 for 20-30 mins. or until heated through. Top with fresh tomatoes & avocado.

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