Southwestern Eggrolls

I'm pretty sure this recipe is the one that I used to mimic the amazing Southwest Eggrolls at Chili's. For some reason I'm not amazing at getting the eggrolls to turn out great, but then again I only tried once and put them in the deep fryer. Can anyone say too much grease? Honestly, I love the filling just wrapped up in a tortilla or in a taco shell. It's even great to eat with chips (preferably the Tostitos Scoops ones). It looks like I bake them with this recipe so that may just do the trick and leave them yummy instead of way to greasy. I guess Greg will be getting these again soon.

When I make it I use sliced jalpeno's not the juice. I also add it a little bit of Chili power and pepper. I also don't add salsa and use a whole can of black beans (I love my black beans...yummy) oh and as usual I use EVOO instead of vegetable oil.

Southwest Eggrolls (Skinny Version)

2 chicken breasts, shredded
1/3 c. corn kernels (frozen or canned)
¼ 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
½ tsp. cumin
1/3 tsp. salt
pinch cayenne pepper
1 c. shredded reduced-fat Monterey Jack cheese
6 flour tortillas
vegetable oil

GREEN SALSA

this is not exactly like the Chili’s cilantro dipping sauce, but is still a great compliment to the SW Eggrolls!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 green salsa.

Ingredients

Peel avocados and place them in food processor. In a medium saucepan, boil chopped tomatoes, tomatillos, and jalapenos for 15 minutes; drain. Place in blender with cilantro, avocados, sour cream, and garlic powder. Blend until smooth and salt to taste.

3 avocados
3 green tomatoes
4 tomatillos
½ tsp. garlic powder
3 sprigs cilantro, chopped
2 jalapenos
1 ½ c. reduced-fat sour cream
Salt to taste (needs pretty much)