"These aren't traditional egg rolls! Small flour tortillas are stuffed with an exciting blend of Southwestern-style ingredients, then deep fried until golden brown." — Jackie
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skinless, boneless chicken breast half
minced green onion
minced red bell pepper
frozen corn kernels
black beans, rinsed and drained
frozen chopped spinach, thawed and drained
diced jalapeno peppers
minced fresh parsley
ground cayenne pepper
shredded Monterey Jack cheese
5 (6 inch)
oil for deep frying
I followed this recipe exactly, except I baked these at 450 degrees for 10 minutes instead of frying, and skipped the freezing part. I have also halved the cheese and doubled the spinach on some batches to make them a little healthier. Very good this way too. At others' suggestion, I served this with "Amy's Cilantro Cream Sauce" from this site. These were excellent and healthier than the original recipe. Very yummy!! Next time, I plan to add avocado to the rolls right before rolling. I think they'll be even better. :)
I'm only giving this three stars because though the filling is great, trying to roll them like an egg roll using trotillas is impossible. I think next time I'll try using egg roll wrapers or puff pastry.
Great recipe. Family acutally preferred the tortilla vs egg roll wrappers. If you want to serve the sauce a chain made famous for these egg rolls, mix: 1/4 cup smashed, fresh avocado (about half of an avocado), 1/4 cup mayonnaise, 1/4 cup sour cream, 1 tbs buttermilk, 1 1/2 tsp white vinegar, 1/8 tsp salt, 1/8 tsp dried parsley, 1/8 tsp onion powder, dash dried dill weed, dash garlic powder, dash pepper. Let the flavors set up overnight prior to serving as it makes the sauce so much better. Enjoy!
Sweet fancy Moses these are yummy! I tripled the ingredients and placed the filling in egg roll wrappers and ended up with about 2 dozen rolls. I baked them and served them with another reviewer's tip on a dipping sauce-the sour cream and salsa mixture. These were incredible! I plan on making more this week and freezing them. One note about freezing these-par bake them prior to popping them in the freezer so the egg roll wrapper doesn't break down. I can't wait to make (and eat!) these again. Thanks for sharing such a great recipe!
Trust me on this -- make this recipe using eggroll wrappers instead of tortillas, roll them up eggroll style and fry them -- no need to freeze them. They are de-lish!! I usually leave out the spinach to make them like a nearby restaurant does. Yummy!!!
Wonderful recipe! I left out the spinach,since no one in the family likes it. We're cutting back on fat, so I baked them in the oven at 475 degrees for 15 minutes.They got crispy just like in a deep fat fryer. Served them with sour cream and guacamole! Thanks for sharing, Jackie!
I made this recipe for dinner tonight and I was extremely pleased with the results. I did, however, modify the recipe slightly. I sauteed the chicken breast with a little salt, pepper and garlic powder. I also used canned chopped green chiles instead of red bell pepper, cilantro instead of parsley and I added a couple squirts of lime juice to the filling toward the final stage of cooking. I used creamed spinach and doubled the amount. I decided to bake them at 425 for 15 minutes (sprayed with cooking spray) and they were crispy and delicious. I served them with cilantro cream sauce from this site. I will definitely make these again and again!
Wow! This is a great recipe that I fix about once a week. The only thing I changed was no freezing and I bake at 350 covered for 20 to 25 minutes, and I remove the foil after 15 minutes so the tortillas get crispy. I serve with Ranch dressing or SW ranch.
* Percent Daily Values are based on a 2,000 calorie diet.
Southwestern Egg Rolls
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 281
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