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
Servings:2 | Calories:2153 | Total Fat:97g | Chol:635mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 97g
Sat Fat 48g
Total Carb 103g
36% Boneless, skinless chicken breasts
29% Shredded cheese
25% Others combined
9% Sour cream
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
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 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)
Directions : View recipe directions on melskitchencafe.com