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Light and Crispy Southwest-Inspired Egg Rolls

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Ingredients

Adjust Servings:
10 fresh flour tortillas (seven inch-usually 10 come in a package)
non-fat cooking spray
1 avocado, mashed (about one cup)
1 tablespoon key lime juice
1 (1 ounce) package ranch dressing mix
3/4 cup light sour cream
1/2 cup nonfat milk
2 cups cooked boneless skinless chicken breasts, finely diced (if you're pressed for time,one 10 oz pkg of perdue short cuts carved chicken breast is perfect)
2 cups jalapeno jack cheese (one 8 oz block shredded-if your store has reduced fat that's even better)
1/3 cup frozen chopped spinach, thawed and squeezed dry or 3 cups chopped fresh spinach
1/2 cup canned black beans, rinsed and drained
2/3 cup canned mexican-style corn, drained (such as del monte whole kernel fiesta corn,seasoned with red and green peppers)
1/2 teaspoon cayenne pepper

Nutritional information

155.7
Calories
68 g
Calories From Fat
7.6 g
Total Fat
3.4 g
Saturated Fat
25.1 mg
Cholesterol
229.7 mg
Sodium
12.4 g
Carbs
1.8 g
Dietary Fiber
0.8 g
Sugars
9.8 g
Protein
83g
Serving Size

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Light and Crispy Southwest-Inspired Egg Rolls

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    These were really tasty, especially the avocado ranch dip. It was so yummy that I couldn't resist dipping baked ruffles in it while preparing the rest of the meal! I halved the amount of ranch powder and subbed buttermilk for the milk in it. I also used less cayenne and cheese in the filling. I did bake these for 20 minutes, and it worked fine. I agree two whole ones makes for a filling meal for one person. Great creation!

    • 44 min
    • Serves 20
    • Easy

    Ingredients

    Directions

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    Southwest Egg Rolls Made Lighter, Inspired by my favorite appetizer at the Chili’s restaurant chain but these are baked, not fried Two full egg rolls per person makes a nice dinner for T V night For a dinner party you can also cut them in thick slices sushi-style These can be frozen before they’re cooked or afterwards , These were really tasty, especially the avocado ranch dip It was so yummy that I couldn’t resist dipping baked ruffles in it while preparing the rest of the meal! I halved the amount of ranch powder and subbed buttermilk for the milk in it I also used less cayenne and cheese in the filling I did bake these for 20 minutes, and it worked fine I agree two whole ones makes for a filling meal for one person Great creation!, These were really tasty, especially the avocado ranch dip It was so yummy that I couldn’t resist dipping baked ruffles in it while preparing the rest of the meal! I halved the amount of ranch powder and subbed buttermilk for the milk in it I also used less cayenne and cheese in the filling I did bake these for 20 minutes, and it worked fine I agree two whole ones makes for a filling meal for one person Great creation!


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    Steps

    1
    Done

    Combine All Dipping Sauce Ingredients in a Bowl and Mix Until Smooth; Refrigerate.

    2
    Done

    Combine All Eggroll Filling Ingredients in a Bowl.

    3
    Done

    Turn on the Broiler.

    4
    Done

    Assemble 10 Eggrolls: Spoon a Half Cup of the Mixture Into the Center of Each Tortilla; Fold in the Ends and Then Roll the Tortilla Over the Mixture Very Tightly. Hold Together With Two Toothpicks, One Through Each End.

    5
    Done

    Spray a Lasagna-Type Pan With Non-Fat Cooking Spray. Spray Both Sides of the Egg Rolls With Cooking Spray as You Place Them in the Pan. You May Brush Them With Olive Oil If You Prefer.

    6
    Done

    Broil For Approximately One and a Half to Two Minutes on Each Side, Until Golden Brown and Crispy. Watch Very Carefully. Do not Leave the Oven Unattended Because They Cook Quickly.

    7
    Done

    Remove from Pan and Slice Each Eggroll in Half.

    8
    Done

    Take Out the Toothpicks and Serve With Chilled Dipping Sauce.

    Avatar Of Owen Silva

    Owen Silva

    BBQ maestro specializing in tender and juicy smoked meats with a signature sauce.

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