Recipe by FLKeysJen
Inspired by my favorite appetizer at the Chili's restaurant chain but these are baked,not fried. Two full egg rolls per person makes a nice dinner for T.V. night. For a dinner party you can also cut them in thick slices sushi-style. These can be frozen before they're cooked or afterwards.
Top Review by Maito
These were really tasty, especially the avocado ranch dip. It was so yummy that I couldn't resist dipping baked ruffles in it while preparing the rest of the meal! I halved the amount of ranch powder and subbed buttermilk for the milk in it. I also used less cayenne and cheese in the filling. I did bake these for 20 minutes, and it worked fine. I agree two whole ones makes for a filling meal for one person. Great creation!
- 10 fresh flour tortillas (seven inch-usually 10 come in a package)
- non-fat cooking spray
- 1 avocado, mashed (about one cup)
- 1 tablespoon key lime juice
- 1 (1 ounce) package ranch dressing mix
- 3⁄4 cup light sour cream
- 1⁄2 cup nonfat milk
- 2 cups cooked boneless skinless chicken breasts, finely diced (if you're pressed for time,one 10 oz pkg of Perdue Short Cuts carved chicken breast is perfect)
- 2 cups jalapeno jack cheese (one 8 oz block shredded-if your store has reduced fat that's even better)
- 1⁄3 cup frozen chopped spinach, thawed and squeezed dry or 3 cups chopped fresh spinach
- 1⁄2 cup canned black beans, rinsed and drained
- 2⁄3 cup canned Mexican-style corn, drained (such as Del Monte Whole Kernel Fiesta Corn,seasoned with red and green peppers)
- 1⁄2 teaspoon cayenne pepper
- 1 tablespoon minced fresh parsley
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 green onions, thinly sliced
Directions See How It's Made
- Combine all Dipping Sauce ingredients in a bowl and mix until smooth; refrigerate.
- Combine all Eggroll Filling ingredients in a bowl.
- Turn on the broiler.
- Assemble 10 eggrolls: spoon a half cup of the mixture into the center of each tortilla; fold in the ends and then roll the tortilla over the mixture very tightly. Hold together with two toothpicks, one through each end.
- Spray a lasagna-type pan with non-fat cooking spray. Spray both sides of the egg rolls with cooking spray as you place them in the pan. You may brush them with olive oil if you prefer.
- Broil for approximately one and a half to two minutes on each side, until golden brown and crispy. Watch very carefully. Do not leave the oven unattended because they cook quickly.
- Remove from pan and slice each eggroll in half.
- Take out the toothpicks and serve with chilled dipping sauce.