Southwest Egg-Rolls (Griddle Style)

I saw a recipe for Copycat Chili’s Southwestern Egg-rolls and thought I should probably try it sometime. Usually, when the word “sometime” is used, that means “probably never”. This week, however, I was trying to use some left overs I had in the fridge and they happened to fit perfectly with the ingredients called for in this recipe. So I made a few alterations to the preparation techniques (because the original recipe deep fries the rolls – I don’t deep fry things) and slightly adjusted the ingredient amounts and ta-da! Wow, this is one of my new favorites! It packs in the flavor, is fairly easy and, one of the best parts, is very portable and would be great to take to school or work! I hope you enjoy this as much as we did!

Ingredients:

1 chicken breast
1 TBS oil
1/2 of a red bell pepper, diced (large pepper)
5 green onions, chopped
1/2 cup corn
1/2 cup black beans
1/2 cup frozen spinach, thawed
2 TBS canned diced jalapeno peppers
1/2 tsp cumin
1/2 tsp chili powder
1/8 tsp Cayenne
1/4 tsp salt
1 cup Mexican style shredded cheese
6 flour tortillas

Directions:

Preheat the griddle to 350 F.
Cook the chicken in the oil. Remove the chicken, leaving the juices and the oil in the pan. Dice the chicken into small pieces.
Saute the bell peppers and green onion, in the left-over oil from the chicken, over medium-high heat for about 3 minutes. Add the corn, black beans, spinach, jalapeno peppers. Saute to heat through. Add the chicken, cumin, chili powder and salt. When everything is hot and sizzling, remove from the heat and add the cheese.
Heat the tortillas in the microwave until soft and able to roll. Evenly distribute the chicken mixture between the tortillas, spreading it in a line down the center of each tortilla. Fold the ends in and roll the tortilla up. 
Lay each roll on the griddle, with the open edge of the tortilla facing down. Allow to toast until golden brown and the tortilla stays shut. Turn the roll over and toast until golden brown.
Serve with salsa, sour cream, ranch, guacamole or any other dipping sauce you might prefer!


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