Thursday, January 7, 2010

Southwestern Eggrolls - now with pictures!

Finally, a healthy recipe! I swear we normally eat healthy at Chez Vizz. The holidays may have a been a bad time to start the blog and showcase my sometimes disastrous eating habits.

Most everyone I know loves the Southwestern Eggrolls from Chili's, but most of those people (the ones who aren't slow) also know that their deep fried goodness makes them far from healthy. It's not hard to figure out what's in them, so the challenge is making them better for you - which for me, is not much of a challenge.

Southwestern Eggrolls

1 whole chicken breast, cooked and chopped or shredded
1 TSBP canola or olive oil
1/4 red bell pepper, minced
2 TBSP minced green onion
1/2 cup frozen corn
1/2 cup canned black beans, rinsed and drained
1/2 pkg (about 5 oz) frozen spinach, thawed and drained
2 TBSP diced jalapeno peppers
1/2 TSP cumin
1/2 TSP chili powder
1/4 TSP salt
1 dash cayenne pepper
1 cup shredded cheese, Monterrey Jack or Colby Jack work best
approx. 8 low-carb tortillas

Preheat oil in a skillet over medium-high heat. Add red pepper and onion and sauté for a couple minutes, or until tender.

Add corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to pan. Cook for another 5 minutes & stir well so that spinach separates and is incorporated into mixture. Remove pan from heat and add chicken, then cheese and stir until cheese is melted.

You may want to moisten and microwave your tortillas to soften them up and make them easier to roll - only takes about 15 seconds. Roll them up like tiny little burritos and secure with toothpicks and place in a baking pan that you've lubed up w/cooking spray. Bake in a pre-heated 350��� oven for about 15 minutes. Serve with sour cream, salsa, guacamole or that rancid avocado-ranch like they have at Chili's.



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