Tuesday, April 14, 2015

Southwest Eggrolls

Yummy eggrolls.  I had a friend bring these to me for my birthday and our family LOVED them!  They are easy to make and you can just use as a burrito filling - or you can fry for a crispier crust.

5 chicken breasts, grilled and then finely diced
5 TBSP. oil
10 TBSP. minced red bell pepper
10 TBSP. minced green onion
1- 16oz. bag frozen corn
1 - 14oz. can black beans, rinsed and drained
10 TBSP. frozen spinach, thawed and drained
10 TSPB. diced, canned green chilies
2 1/2 TBSP. fresh parsley
2 1/2 tsp. cumin
2 1/2 tsp. chili powder
1 1/4 tsp. salt
3 3/4 cup shredded monterey jack cheese
25 uncooked flour tortillas (use carb balance flour for higher protein)
Directions:  Put oil in a large skillet.  Add diced chicken, corn, black beans, spinach, green chilies, parsley, cumin, chili powder, and salt.  Cook until warm (about 4 minutes).  Remove from heat and add the cheese, stir until melted.  Cook tortillas slightly on each slide and then spoon mixture into the tortilla and serve.  Or add mixture to tortilla and fold, burrito style and fry in a little oil for a crispier burrito.  Dip in sauce and eat.
Avocado Ranch Dipping Sauce - make ahead and chill.
1 1/4 cup smashed fresh avocado
1 1/4 cup mayonaise
1 1/4 cup sour cream or plain yogurt
5 TBSP. buttermilk
7 1/2 tsp. white vinegar
3/8 tsp. salt
5/8 tsp. dried parsley
5/8 tsp. onion powder
dash dried dill weed
dash garlic powder
dash pepper

1 comment:

Dave Berndt said...

These looks awesome. Definitely have to try them!