It's Saturday night, and since I have given up the strip (Tallahassee strip full of bars) for a more tame lifestyle, I decided to try making Chili's southwestern eggrolls since they are absolutely fabulous! The way I did it is a lot healthier (no deep frying) and it's actually not too bad for you.
Below is the recipe along with pictures. We also had some of the mixture leftover and no more tortillas, so I cut an eggmuffin (not sure of the right name- but it's the tag line with "all the nooks and crannie," and spread the mixture on. And baked it at 400 for about 10 minutes. Turned out delicious! We also topped dinner with some shrimp. And the best part of the whole evening: I got to watch THE LITTLE MERMAID!
It reminded me of all the wonderfulness of old school disney (pre- full on digital animation). I remember the first time I saw it. I was in kindergarten or first grade and I went with my best friend at the time, Catherine, and we sat somewhere towards the front. I remember looking up at the huge screen and watching the waves splash on screen and the boat passed by (opening scene.) Oh the memories! And then it also reminded me of my parents buying me the movie. I still remember: It was a Sunday and we lived in an apartment in Kendall (Miami). I was in first grade and I was drawing on the floor. My mom was posted on the couch reading the Sunday paper and she told me to go look in the tv draw. It's amazing how we remember those things!
Ok, anyway, here is how i did my SWeggrolls. Oh and for desert I made chocolate cake in the microwave. It reminded me of those children's frozen dinners with the brownie in it. lol! Oh me...
SW eggrolls:
Get a pack of 8 or 10 tortillas
1 red pepper
1 jalapeno
1/2 an onion
pack of spinach (frozen)
black beans
corn
2 chicken breasts
salt
pepper
cumin
chili powder
garlic powder
paprika
parsley flakes
1. Dice your red pepper, jalapeno pepper and onion.
2. While doing that have your chicken (lightly salt and pepper it) grilling on the stove top.
3. One the chicken is done remove it from the pan, spray some Pam down, and throw in your diced stuff.
4. Saute for a bit. Then add your spinach.
5. While that is sauteing (sp?) take your chicken and dice it up. This can be really difficulty so I just ripped it apart first and then took a knife and choppped away.
6. Add the chopped up chicken to the pan with everything else.
7. Drain and rinse your black beans (1 can) and add them.
8. Add you corn (to your liking)
9. Add in a couple of shakes of your seasoning. To kick up the spice add more chili powder. Don't pinch on the cumin- that's what really accents the flavor.
10. Continue to stir for a bit. All this should be done on medium heat.
11. Remove the mixture from heat and add on cheese (use whatever grated cheese you want- I had mexican cheese lying around so that is what I used) You don't need a lot of cheese, so I would say coat the entire mixture lightly. (Yay for me since I am semi-lactose)
12. Stir mixture well.
13. Take a moist papertowl and wrap a couple of tortilla at a time and microwave them for about 1 min. Careful- they will be hot when the are done.
14. Open the tortilla up and scoop some mixture onto it. Fold in the sides of the tortilla and then wrap. To help hold it's shape I stuck a toothpick through it and put the fold facedown.
15. When you are done put it in a container and freeze it. After an hour or so feel free to cook it.
16. Spray a baking pan with Pam.
17. Place eggrolls on baking sheet
18. Spray Pam over eggrolls
19. Bake for about 20 mins at 400. For serving purpose, you can cut them at a diagonal, just like at Chili's. There is a avocado dip that you can serve with it- but I am not a fan of it. Enjoy the pics. (Oh and the chocolate cake in the microwave post will be coming soon- once Kim uploads pics.)
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