Chili's Egg Rolls-Lightened Up!!!

CoffeeB's Note:

This is the light version of the oh so fabulous, but oh so fattening Southwestern Eggrolls from Chili's Restaurant and Grill. Now I feel better:-) And only 3 WW points!! Serving size is for 1/2 the recipe.

• Total Time: 27 mins
• Prep Time: 15 mins
• Cook Time: 12 mins

Ingredients:

Servings: 2

• 3 flour tortillas , not large (LaTortilla Factory Brand Originals LowFat LowCarb)
• 1 ounce chicken , cooked and shredded
• 2 tablespoons black beans , canned
• 2 tablespoons corn , canned
• 1 ounce fat free cheese , shredded (your choice of kind)
• 1 tablespoon red chili pepper , diced
• ¾ cup frozen spinach , thawed and drained

Dip

• 2 tablespoons avocados
• 2 tablespoons nonfat sour cream
• ½ teaspoon Hidden Valley Ranch dip , dry
• 1 tablespoon tomato , diced
• pepper

Directions:

1. Preheat oven to 400 degrees.
2. Combine chicken, corn, cheese, chili pepper, and spinach in a microwaveable bowl.
3. Heat for 30 seconds in micro.
4. Warm tortillas in micro for 15 seconds.
5. On a clean, flat surface, lay out tortillas side-by-side.
6. Put 1/3 of chicken mix in the center of each tortilla.
7. To assemble each roll, fold the left and right sides in so no filling escapes during cooking, and roll up.
8. Place all 3 rolls seam side down on a baking pan that has been sprayed.
9. Bake 12 minutes, flipping 1/2 way through cooking.
10. While eggrolls are in the oven prepare dip.
11. Sauce:.
12. Combine sour cream, avocado, and dry dip mix in a small bowl until smooth.
13. Season to taste with pepper.
14. Top dip sauce with tomatoes before serving.
15. When eggrolls are done, allow to cool for a few minutes, then cup diagonally.

Reviews

[Debbera]

Loved these dipped in the sauce. You wouldn't even notice it's been lightened up! Great appetizer for any occasion!

[missmanda]

These were really yummy! Though they are meant to be appetizers, I doubled the recipe and made them for dinner along with a salad. I think my tortillas were too thick (I got them from a local restaurant) because they were hard to roll up, but hey looked good when I was done. Also, I painted them with olive oil and cooked them for 30 minutes hoping to make them crispy. That worked fine, and we really liked them. I will be making these alot throughout the spring and summer. Thanks Sue:)

[Andi of Longmeadow Farm]

I haven't had Chili's egg-rolls, and now I don't even want to. If someone were to take me there, (to Chili's) I would have them sew my mouth shut, as I have tasted the best of the best. Gosh, we *LOVED* this! I also used fresh spinach from the garden, (put in the microwave for 45 seconds to cook a bit) and I used 2% Colby-Jack cheese but other then that, no changes were made. These are awesome! My red chili pepper was quite spicy and hot, so I used just a couple of minced pieces, (Habanero) and I loved the kick of this. I wouldn't think most people like the chili that hot, so I would think the gentle jalapeno would suffice. Here's to you, and your lovely enormous tasting bits of goodness and all lightened up too! Made for Everyday is a Holiday tag, May 2009