Tuesday, January 3, 2012

Baked Southwestern Eggrolls

This one was requested for dinner last night from my hubby, so I obliged him.  This makes a ton of eggrolls so they are great for a snack for parties.  I made about 20 last night so I had leftovers for lunch.  They are very hearty and it's a meal in an edible wrapper!

I recommend using this brand of eggroll wrappers:

They don't have too much flour on them, and they get the perfect amount of crispy when cooked. 

2 Cups shredded cheddar cheese
2 Boneless skinless chicken breasts
1 package frozen spinach (10 ounces)- thawed and squeezed dry
1 16 ounce container of On the Border Medium salsa
2 Cups of corn (I've used both canned and frozen - no preference)
1 Can of black beans (15 ounces)
1 4 ounce can of green chiles, drained
1 t. cumin
1/2 t. chili powder
1/2 t. salt
1/2 t. ground black pepper
1/4 t. ground cayenne pepper
1 package of eggroll wrappers (usually found in the produce section)

Heat a skillet on the stovetop to medium heat.  Add the 2 chicken breasts and entire container of salsa and simmer the chicken on both sides until thoroughly cooked.

While the chicken is on the stovetop, combine the rest of the ingredients (other than the eggroll wrappers) in a large bowl.  Mix well to blend.  When the chicken is done cooking, mince the meat and add the chicken and salsa into the bowl with the rest of the ingredients.  Mix thoroughly and it will look something like this:

Now it's time for us to roll!  Lay the eggroll wrapper on the counter with one of the corners pointing towards you.  Place about 1/4th a cup of the filling in the center and then mold into a rectangular shape.  Pics below:

Take the corner closest to you and fold up and roll a tad.  Then you will fold in the sides, and keep rolling until a small part of the remaining corner is free.  Dip your finger in water (I keep a small bowl on the counter to dip freely) and brush it on the free corner.  Then finish rolling.  The water helps seal the corner. 

Preheat the oven to 425 degrees F.  Lightly oil a baking sheet with cooking spray.  Place the sealed eggrolls seam side down on the sheets and lightly spray the tops of the rolls with the cooking spray.  Bake for 16 minutes, or until lightly brown, turning halfway through the baking. 

The eggrolls will come out of the oven piping hot and will retain their heat for quite awhile, so I recommend letting them sit for about 10 minutes before you start eating.  I serve mine with ranch dressing with some fresh jalapeno diced and mixed into it.  The cool of the ranch pairs nicely with the spice of the eggrolls! 

1 comment:

  1. These look pretty tasty! I may have to try and make some.


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