A Chili's Favorite

I love the southwest eggrolls at Chili's, thanks to Robin for introducing me to them freshman year in college on one of our many trips to Chili's when we probably should have been studying! Sometime last year I got the recipe off a message board and I've made them a few times since. They of course do not taste just like the Chili's version but they are healthier and just as tasty. No frying involved! I serve them with a side of guacamole, this time I added some ranch dressing to create the "avacado-ranch" dipping sauce that I get at Chili's (though mine is more of a guacamole and less of a salad dressing).



"Skinny" Southwest Eggrolls (made by Julia)

Ingredients

5 oz. can cooked chicken breast

1/3 c. corn kernels (frozen or canned)

1/2 c. canned black beans, rinsed and drained

2 tbsp. frozen spinach, thawed and drained

2 tbsp. jarred jalapeno juice

2 tbsp. salsa

½ tbsp. minced fresh cilantro (optional, we don't like cilantro so we leave it out)

½ tsp. cumin

1/3 tsp. salt

pinch cayenne pepper (also optional depending on how much heat you want)

1 c. shredded reduced-fat Monterey Jack cheese (I often use the Mexican cheese blend)

3-4 flour tortillas

vegetable oil


Combine all but the last three ingredients in a saucepan. Stir over
medium-high heat until well blended. Remove from heat and stir in
Monterey Jack cheese until melted. Spoon even amounts of filling into
tortillas. Fold ends and roll, securing with a toothpick. Place
eggrolls on oil-coated cookie sheet, and brush rolls with oil. Bake at
425* for 15-20 minutes, flipping eggrolls half way through to brown on
both sides. Serve with salsa or guacamole.