So glad I read the reviews before making this - I followed the recipe with some changes: I used egg roll wrappers instead of tortillas because I did not want to deep fry these; baking the tortillas would have given these a thicker shell which I didn't want. The egg roll wrappers worked out well and were very easy to use. I cubed and cooked the chicken in garlic and onion and (1) package of fajita seasoning, then diced and added (1) red pepper, (1) jalapeno pepper, (1) green pepper, and (1) hablano pepper - cooked all that together, then added (1) cup instant rice and (1 1/2) cup chicken broth, corn and black beans and fresh parsley. When the rice absorbed the liquid I spooned about two tablespoons mixure onto an egg roll wrapper, then wrapped and placed onto a greased cookie sheet - then I sprayed them with olive oil and baked at 350 degrees for 10 minutes, turned over and lightly sprayed again, and baked another 5 minutes. Served with my own creamy cilantro sauce (1 pkg. lowfat cream cheese, 1/2 cup lowfat sour cream, tsp. each salt, pepper, garlic powder, onion powder, 1/2 cup minced fresh cilantro - mixed and then pureed with an immersion blender until smooth). The egg rolls were a huge hit and the sauce that was left over was eaten up with tortilla chips.
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So glad I read the reviews before making this - I followed the recipe with some changes: I...