The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 20, 2009
Great
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 18, 2009
I fixed these as an appetizer (the baked version) for our dinner group with the recommended Cilantro Cream Sauce and they were a big hit - everyone wanted the recipes!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 17, 2009
Added a little extra of some ingredients to my liking. Wasn't sure how about it when I tasted the filling before frying, but it was outstanding. Served with Mexican rice and beans and sour cream and lettuce, and it's like mini chimichangas. Excellent dinner.
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Cooking Level: Expert

Home Town: Park Ridge, Illinois, USA
Living In: Crown Point, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 15, 2009
Execellent!!! Will definetly make again
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 11, 2009
Very good. Served at a tupperware party with cilantro dip from this site and had multiple people ask for the recipe.
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Cooking Level: Expert

Home Town: Waupun, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 9, 2009
Great! I even forgot to add the cheese so i dipped them in melted- they were still good. Bake instead of fry
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 8, 2009
I love getting southwest rolls when we eat out and these tasted even better without the deep frying. I omitted the chicken and increased the corn and spinach and black beans. Instead of jalapenos, I added a 4oz can of diced green chilies, and replaced cilantro for the regular parsley. Wrapping the tortillas neatly wasn't the easiest, but after folding and rolling, I stuffed the sides into the middle and placed in a rectangular pan to hold shape. I didn't use toothpicks or freeze, just kept in the fridge overnight. Brushed with butter just before baking in 400 degree oven for 15 minutes, turning once. Delicious!
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Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 6, 2009
great!! taste just as good or even better than the ones in the restaurants. i baked instead of frying to save on a few calories.
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Cooking Level: Intermediate

Home Town: Covington, Louisiana, USA
Living In: Mobile, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 3, 2009
Yum Yum Yum......Very good recipe. I did not use the spinach or parsley because I did not have any on hand. Otherwise I followed directions, but doubled the cumin and chile. Baked in oven using eggroll wrappers, and they turned out great! NO reason to fry these!!!! I am making them again Friday for my nephews birthday party, I think they will be a hit. I made Cilantro cream sauce to dip them in! Yummmmmmm
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 2, 2009
Made these for a party, were a big hit. I baked instead of frying, but otherwise followed the recipe exactly.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 26, 2009
We loved it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 25, 2009
These were easier to make than I first thought when I saw the list of ingredients. I decided against deep frying and instead sprayed them with Pam and cooked them at 425 for 15 minutes (as suggested by reviewers). They were very crispy. I think they tasted even better the next day. Maybe next time I'll let the ingredients rest together for a while before making the rolls to allow the flavors to marry.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 24, 2009
MMMmmmmmmmmm. This is really, really good. I used the cilantro cream dip recipe from this site, and they are so good together! I also baked it on 475 for 20 minutes and sprayed with oil first. If you are hesitating to make these...don't!
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Cooking Level: Expert

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 24, 2009
They are great!! Used the mixture in tortillas and made quesodillas one time, too. Fantastic!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 20, 2009
They were great and a big hit. The first time I made them I followed the recipe exactly but I found that when I fried them the outsides were getting done quicker then the filling could heat so the second time around I rolled several just like taquitos with flour and corn tortillas and sealed them with toothpicks and fried right away - no freezer time and they turned out a perfect golden brown and didn't have to fry as long!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 19, 2009
I used egg roll wraps which were a little flimsy. Found I only had to bake for about 7 minutes at 450. Delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 15, 2009
My sister makes this all the time and I finally tried it.. Alot of prep work, but in the end, it is so worth it! Added an entire bunch of cilantro and baked it, like alot of reviewers did and it turned out great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 15, 2009
Very Yummy and went over big a tailgate party served with Amy's Cilantro Cream Sauce from this site. I doubled the recipe and used 2 large chicken breast. There seemed to be so much meat that I eyeballed extra corn, spinach, and other veggies. I also used egg roll wrappers and made 26 egg rolls. Sprayed pan and egg roll with some Pam and baked for 15 minutes. Loved them!
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Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA
Living In: Keaau, Hawaii, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 10, 2009
BAKE THESE! No need to deep fry, I am glad i listened to all of you, 450 for 15 minutes. I sprayed the bottom of a cookie sheet with Pam, placed eggrolls on top then sprayed the tops of the eggrolls, both sides were crispy and browned. Quadrupled the recipe and it made 18 rolls with 1/3rd cup of filling in each. I also kept the spinach and it was yummy. Didnt have a red bell pepper so i used roasted red peppers from a jar, delicious. Also took the advice and used a can of diced green chiles instead of the jalapenos, family of 5 here loved it, even the 9 year old!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 9, 2009
We loved these! We used the tortillas although I'll try egg roll wrappers sometime as others suggested. Also baked at 450 for 15 min rather than frying (no freezing) and they did great. This is a new favorite for our family I'm sure! Also, I didn't have black beans in my pantry so used pinto beans and they worked too.
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