Sunday, January 6, 2013
Baked Southwestern Eggrolls
About a month ago, I made some southwestern egg rolls and homemade baked corn chips (which were pretty tasty with the leftover egg roll stuffing). I originally purchased the corn tortillas thinking that I might be able to roll the stuffing up in them. Corn tortillas are a lot more breakable than their flour counterparts, and this idea did not work. Then I had a bunch of corn tortillas to use, the the chips were pretty improvised. Luckily, they turned out quite tasty with very little additional effort.
The egg rolls themselves were really tasty, though I would make them spicier in the future.
Baked Southwestern Egg rolls
1lb boneless skinless chicken breast diced
1/2 onion minced
1 tsp minced garlic
1 (14.5oz) black beans drained and rinsed
1 1/2 cups frozen chopped spinach
1 cup frozen corn
1 small can chopped green chilies
1 Tbsp cumin
1 Tbsp chili powder
pinch cayenne pepper
2 cups shredded cheese--I used half mozzarella and half pepper jack
small flour tortillas
Preheat oven to 425.
In a large skillet with a little oil, cook the chicken breast until cooked through. Add in the onion and garlic and cook until the onion is translucent.Stir in the frozen spinach and stir until defrosted. I was lazy and didn't defrost it beforehand and it was fine. Stir in the spices, beans, corn, and chilies. Stir in the cheese and remove from heat.
I microwaved my tortillas for about 15 seconds on medium power level to warm them and make them a little more pliable and then reheated them as needed throughout the folding process.
Scoop about 1/4 cup of mixture onto a tortilla and fold it up like a burrito (or egg roll). Place on a greased cookie sheet fold side down. Spray the tops of each with cooking spray. Bake for about 10 minutes on each side until brown. Best served with sour cream and guacamole. Leftover filling makes a great dip!