Chili's Egg Rolls-Lightened Up!!!
13
People talking
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.
- Ready In:
- 27mins
- Serves:
- Units:
13
People talking
ingredients
- 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
- 3⁄4 cup frozen spinach, thawed and drained
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Dip
- 2 tablespoons avocados
- 2 tablespoons nonfat sour cream
- 1⁄2 teaspoon Hidden Valley Ranch dip, dry
- 1 tablespoon tomatoes, diced
- pepper
directions
- Preheat oven to 400 degrees.
- Combine chicken, corn, cheese, chili pepper, and spinach in a microwaveable bowl.
- Heat for 30 seconds in micro.
- Warm tortillas in micro for 15 seconds.
- On a clean, flat surface, lay out tortillas side-by-side.
- Put 1/3 of chicken mix in the center of each tortilla.
- To assemble each roll, fold the left and right sides in so no filling escapes during cooking, and roll up.
- Place all 3 rolls seam side down on a baking pan that has been sprayed.
- Bake 12 minutes, flipping 1/2 way through cooking.
- While eggrolls are in the oven prepare dip.
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Sauce:
- Combine sour cream, avocado, and dry dip mix in a small bowl until smooth.
- Season to taste with pepper.
- Top dip sauce with tomatoes before serving.
- When eggrolls are done, allow to cool for a few minutes, then cup diagonally.
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I really enjoyed this recipe. I had to make a few substitutions, as I did not have all of the necessary ingredients. My egg roll consisted of lettuce (with chipotle dressing) instead of spinach. I didn't have tortillas, so I actually rolled the filling up in large wonton wraps. They probably came out crispier than the tortillas would have. Otherwise, I stuck to the recipe and was quite pleased with the results.<br/><br/>These rolls would probably be better applied as appetizers for a small dinner party opposed to being the main dish. However, for my personal party of one, I gobbled them all up. They're easy to make according to the directions. You can also experiment and test out what you like.2Reply
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Loved these dipped in the sauce. You wouldn't even notice it's been lightened up! Great appetizer for any occasion!Reply
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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:)Reply
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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 2009Reply -
This a nice, lower fat recipe. Don't forget to add the black beans when you get to step 2!! Loved the dip!Reply
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