Friday, January 4, 2013

Southwestern Egg Rolls {from Lynnie}

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 10 Egg Rolls

Southwestern Egg RollsIngredients

·         2 tablespoons olive oil, plus extra for brushing
·         1 pound skinless, boneless chicken breasts – diced
·         1 medium-large onion, minced
·         1 cup frozen corn
·         1 (14.5)oz can black beans, rinsed & drained
·         2.5 cups fresh baby spinach
·         1 tablespoon cumin
·         1 tablespoon chili powder
·         3.5 cups shredded pepper jack cheese
·         salt & pepper to taste
·         10 taco sized flour tortillas

Preheat the oven to 350 degrees.
In a large skillet, heat the olive oil on medium. Add in the chicken, season with salt & pepper to taste, & saute for 5 minutes. Stir in the diced onions & cook until the chicken is cooked through. Stir in the spices, black beans, corn, & baby spinach and cook until the spinach has wilted. Remove from the heat, and stir in the pepper jack cheese.
Spoon about 1/4 cup of filling (we used more) into the center of each taco sized flour tortilla, and roll up like a burrito (folding in the sides). Brush each side with a good coating of olive oil, and place in a baking dish. Bake for 20-25 minutes, flipping halfway through, until crispy. (ours took longer)
Serve with Cilantro Cream Sauce, if desired.

Cilantro Cream Sauce
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: About 2 cups

·         1 (8oz) package cream cheese, softened
·         2 tablespoons sour cream
·         1 (7oz) can tomatillo sauce or salsa (same thing, different companies label them different)
·         1 teaspoon black pepper
·         1 teaspoon celery salt
·         1 tablespoon taco seasoning
·         6 cloves garlic
·         1 bunch fresh cilantro
·         the juice of half a lime

Instructions (make day ahead so flavors can gel)
Combine all the ingredients together in a food processor or blender. Puree until smooth. Transfer to a jar with a tight fitting seal, and refrigerate for up to 1-2 weeks. 

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