Sorry…I have been slacking. Not much posting on the blog, and I don’t even have a picture for this one. Trust me on it, though…these are GOOD! I made them for dinner with Matt & Kasey last week. They were very good! We all agreed that they are just fine for dinner, but they would also make great party food. The recipe makes tons! You could easily make them ahead and then bake them right before you party. Perfect.
I adjusted the recipe a tad just because I don’t like things too spicy. For us, the dipping sauce wouldn’t be necessary again (unless it was for a party). We each liked our own toppings—Matt=hot sauce, Kasey=salsa, Me=sour cream. Even still, this recipe is a keeper.
Baked Southwest Egg Rolls
from Mel’s Kitchen Cafe
*Makes about 2-3 dozen
1 tablespoon olive oil
1 medium yellow onion, diced
2 cloves garlic, finely minced
3 (about 1 1/2 pounds) boneless, skinless chicken breasts, cubed
1 green pepper, diced small
1 can black beans, rinsed and drained
10 ounces frozen, chopped spinach, defrosted and liquid squeezed out
1 cup frozen corn
1 teaspoon cumin
1 teaspoon chili powder
1/4 cup freshly chopped cilantro
1/2 teaspoon salt
1/2 teaspoon pepper
2-3 cups shredded cheese, such as Monterey Jack, Pepper Jack or Cheddar
2-3 dozen small, fajita-size flour tortillas
1 cup sour cream
1/4 cup salsa
Preheat the oven to 400 degrees. Line two rimmed baking sheets with foil and lightly grease with cooking spray. Set aside.
In a small bowl, combine the dipping sauce ingredients. Mix well and set aside or refrigerate until ready to serve.
In a large 12-inch nonstick skillet, heat the olive oil over medium heat. Add the onion and saute for 3-4 minutes until softened. Add the garlic and cook for about 30 seconds, stirring constantly. Add the cubed chicken breasts and peppers and cook over medium or medium-high heat, stirring occasionally, until the chicken is cooked through, about 5 minutes. Add the rinsed and drained black beans, spinach, corn, cilantro and seasonings. Mix well and cook until the mixture is heated through. Add the cheese and stir well, cooking, until the mixture is hot and cheese is mostly melted.
Warm the tortillas in the microwave. Place some of the filling on each tortilla and roll up tightly, egg-roll style, folding in the edges. Place seam side down on the prepared baking sheets.
Bake at 400 degrees for 15 minutes, until the rolls are lightly browned and heated through. Serve immediately with dipping sauce.