FAUX CHILI'S SOUTHWESTERN EGG ROLLS
Source of Recipe
WW
Recipe Introduction
If you get 20 eggrolls out of the filling like I did, they are 2 points per eggroll. According to the original recipe for 14 eggrolls, 2 egg rolls = 5 points. We mixed fat free ranch dressing with a little Mission brand guacamole dip for avacado-ranch dressing to dip them in. Yummy!
List of Ingredients
8 oz. chicken breast, cooked, skinless (cut into small pieces)
15 oz Ranch Style canned black beans, drained
1 cup frozen corn kernels (thawed)
5 oz. chopped frozen spinach (thawed and well-drained)
3 T. scallions, chopped
3 T. taco seasoning mix
1 oz dried sweet red peppers, cut into small pieces (I couldn't find these, so I left them out)
3 oz. hot pepper monterey jack cheese, shredded
14 egg roll wrappers (I got a package of 20 and it filled them all)
3 t. vegetable oil Recipe
Makes 20 egg rolls @ 2 pts. each
** Preheat oven to 375 degrees; heat a skillet sprayed with cooking spray over medium heat.
** Mix chicken, spinach, corn, black beans scallions, and peppers together in a bowl. Mix taco seasoning with 2 T. water and pour over mixture. Toss ingredients together, making sure that the spinach isn't in big clumps.
** Add shredded cheese and mix well. Fill egg roll wrappers with mixture (I used 1/4 cup per egg roll) and fold according to package instructions.
** Add 1 t. of oil to skillet and brown eggrolls on all sides. Continue to add oil as needed until all eggrolls are nice and tasty.
** Place eggrolls on baking stone or cookie sheet and bake in oven for approximately 12 minutes.
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