Chilis Southwestern Eggrolls Recipe

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Chilis Southwestern Eggrolls
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Ingredients
44
Count
Nutrition
83
Calories
Total time
15
Minutes
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Ingredients:

  • 1 tbsp vegetable oi
  • 1/3 cup frozen corn
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp salt
  • five 7-inch flour tortillas
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tbsp buttermilk
  • 1 1/2 tsp white vinegar
  • 1/8 tsp salt
  • 1/8 tsp dried parsley
  • 1/8 tsp onion powder
  • dash pepper
  • garnish
  • 1. preheat barbecue grill to high heat.
  • 2. rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. lightly salt and pepper each side of the chicken while it cooks. set chicken aside until it cools down enough to handle.
  • 3. preheat 1 tbsp of vegetable oil in a medium-size skillet over medium-high heat.
  • 4. add the red pepper and onion to the pan and saute for a couple minutes until tender.
  • 5. dice the cooked chicken into small cubes and add it to the pan. add the corn, black beans , spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. cook for another 4 minutes. stir well so that the spinach
  • 6. remove the pan from the heat and add the cheese. stir until the cheese is melted.
  • 7. wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.
  • 8. spoon approximately 1-fifth of the mixture into the center of a tortilla. fold in the ends and then roll the tortilla over the mixture. roll the tortilla very tight, then pierce with a toothpick to hold together. repeat with the remaining ingredients until you have five egg rolls. arrange the egg rolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. overnight is best.
  • 9. while the egg rolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
  • 10. preheat 4-6 cups of oil to 375 degrees.
  • 11. deep fry the egg rolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.
  • 12. slice each egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. garnish the dipping sauce with the chopped tomato and onion.
  • serves 3-4.

Directions:

  1. From my restaurant recipe collection -
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 82.69 Kcal (346 kJ)
Calories from fat 49.2 Kcal
% Daily Value*
Total Fat 5.47g 8%
Cholesterol 11.13mg 4%
Sodium 136.83mg 6%
Potassium 93.09mg 2%
Total Carbs 4.81g 2%
Sugars 1.3g 5%
Dietary Fiber 0.65g 3%
Protein 3.44g 7%
Vitamin C 24.3mg 40%
Vitamin A 0.6mg 22%
Iron 10.3mg 57%
Calcium 50.3mg 5%
Amount Per 100 g
Calories 145.11 Kcal (608 kJ)
Calories from fat 86.34 Kcal
% Daily Value*
Total Fat 9.59g 8%
Cholesterol 19.53mg 4%
Sodium 240.11mg 6%
Potassium 163.36mg 2%
Total Carbs 8.45g 2%
Sugars 2.27g 5%
Dietary Fiber 1.14g 3%
Protein 6.03g 7%
Vitamin C 42.6mg 40%
Vitamin A 1.1mg 22%
Iron 18mg 57%
Calcium 88.2mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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