SOUTHWESTERN EGGROLLS
Chicken, black beans, corn, rice, and tomatoes in a cream cheesy sauce inside crispy baked egg roll wrappers.
Ingredients
- 1 tbsp Olive oil
- ½ cup Onion diced
- ½ cup Bell pepper any color
- 2 clove Garlic minced
- 2 cup Chicken diced
- 1 tsp Cumin dry
- 1 tsp Chili powder dry
- 1 tsp Coriander dry
- ½ tsp Smoked paprika dry
- 1 tsp Oregano dry
- 10 oz Diced tomatoes Rotel with green peppers
- 2 tbsp Chipolte pepper in adobo
- 1 cup Black beans drained and rinsed
- 1 cup Corn frozen
- ½ cup Rice cooked
- 2 tbsp Cream cheese light
- dash Hot sauce to taste
- Salt/pepper to taste
- Shredded cheddar cheese optional
- 1 pkg Eggroll wrappers
Instructions
- Preheat oven to 425 degrees F.
How to make filling
- In a large skillet over medium heat saute onion and pepper in 1 tbsp olive oil for 5 minutes. Add chicken, garlic and dry seasoning, cook for 2 minutes.
- Add diced tomatoes, black beans, corn, chipolte peppers and rice. Let simmer for a few minutes on low heat. Add cream cheese, hot sauce and salt/ pepper to taste. Let simmer for 5 minutes to incorporate flavors.
How to wrap eggrolls
- Place eggroll wrapper on flat surface and add 3 spoonfuls of filling in center. Sprinkle shredded cheese on top of filling (if using). Fold sides in first then fold bottom up and roll up. Using your finger, dab some water on end of wrapper to seal eggroll.
- Place eggrolls on a foil lined baking pan. Spray both sides with cooking spray. Cook 8-10 minutes per side or until golden brown.
Notes
A serving yields 2 whole egg rolls.
CAL 334 CARBS 49G FAT 5G PROTEIN 21G FIBER 5G SUGAR 3G