Baked Southwest Egg Rolls with Creamy Chipotle Dipping Sauce
These little babies were good. As in, I’m lucky any of the delicious, flavorful filling made it into the tortillas since I was so busy sampling that I forgot about ensuring quantity control.
Simple to prepare and healthy to boot (read: baked not fried!), these southwest egg rolls, which incidentally are nothing like authentic egg rolls since there are no eggs in the filling, are so very fantastic.
The hearty filling is packed with spinach, peppers, onions, garlic and a myriad of southwest-type seasonings that give the mixture a warm and smoky flavor without killing your tastebuds with spice.
Paired with the creamy chipotle dipping sauce and I was hard-pressed to stop at just one. But I shall not confess how many I actually ingested.
These rolls would be perfect as an appetizer, main dish (which is how we ate them with some crisp veggies and salad on the side), or simply as a snack. The tasty filling can be adapted to your liking, also – take out the chicken for a vegetarian roll and increase the heat as you like! I hope you like them as much as we did.
One Year Ago: Steak Hoagies with Mushrooms, Onions and Peppers
Two Years Ago: Meatballs with Cream Sauce
Recipe Source: My Kitchen Cafe
1 tablespoon olive oil
1 medium yellow or red onion, diced
2 cloves garlic, finely minced
3 (about 1 1/2 pounds) boneless, skinless chicken breasts, cubed
1 green or red pepper, diced small
1 jalapeno pepper, membranes removed, seeded and finely minced or 4 pickled jalapeno rounds from the jar
1 can black beans, rinsed and drained
10 ounces frozen, chopped spinach, defrosted and liquid squeezed out (wringing through a kitchen towel works great)
1 cup frozen corn
1 teaspoon cumin
1 teaspoon chili powder
1/4 cup freshly chopped cilantro
1/2 teaspoon salt
1/2 teaspoon pepper
2-3 cups shredded cheese, such as Monterey Jack, Pepper Jack or Cheddar
2-3 dozen small, fajita-size flour tortillas
Chipotle Dipping Sauce:
1 cup sour cream
1/4 cup salsa
1 teaspoon minced chipotle chiles in adobo sauce (if you are opening a new can to only use 1 teaspoon, freeze the remainder in a freezer-safe ziploc bag and pull out and thaw as needed)
- Preheat the oven to 400 degrees. Line two rimmed baking sheets with foil and lightly grease with cooking spray. Set aside.
- In a small bowl, combine the dipping sauce ingredients. Mix well and set aside or refrigerate until ready to serve.
- In a large 12-inch nonstick skillet, heat the olive oil over medium heat. Add the onion and saute for 3-4 minutes until softened. Add the garlic and cook for about 30 seconds, stirring constantly. Add the cubed chicken breasts and peppers and cook over medium or medium-high heat, stirring occasionally, until the chicken is cooked through, about 5 minutes. Add the rinsed and drained black beans, spinach, corn, cilantro and seasonings. Mix well and cook until the mixture is heated through. Add the cheese and stir well, cooking, until the mixture is hot and cheese is mostly melted.
- Warm the tortillas. I place 5-6 between two damp paper towels and microwave for about 45 seconds. Place some of the filling on each tortilla and roll up tightly, egg-roll style, folding in the edges. Place seam side down on the prepared baking sheets (secure with a toothpick if needed).
- Bake at 400 degrees for 15 minutes, until the rolls are lightly browned and heated through. Serve immediately with dipping sauce.