Southwestern Egg Rolls (Baked)

Anytime we order an appetizer sampler at Chili's, Jason always chooses Southwestern Egg Rolls as one of the choices. They're crunchy, a tad spicy, and stuffed with southwestern flavor. Chili's includes chicken in theirs, which you could add to these, but we didn't think it needed it. The corn, beans, spinach, cheese, and spices pack a punch that won't leave you wishing for meat. And, since they're baked and use an egg roll wrapper over a tortilla, these won't completely throw off your calorie intake for the day.

Serve these up as an appetizer or make them a meal! They're especially delicious dunked in ranch dressing or salsa.

Yum!

 

 

Southwestern Egg Rolls {Baked}

2 cups frozen corn, thawed

1 15-ounce can black beans, rinsed and drained
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
2 cups shredded cheese (I used Mexican blend)
1 4-ounce can diced green chiles, drained
4 green onions, chopped
1 teaspoon ground cumin
½ teaspoon chili powder
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon cayenne pepper
1 package egg roll wrappers (about 24 total)

Combine all the ingredients, except the egg roll wrappers, in a large bowl and mix well.

Working one at a time, place an egg roll wrapper on a work surface with a pointed end toward you. Place about ¼ cup of filling in the bottom center of the wrapper. Fold the tip closest to you over the filling, then roll once. Fold the sides in over the filling and continue rolling until a small area of the last point is left. Dip a finger in water and use it to moisten the remaining point. Roll tightly to seal. Repeat with the remaining filling and wrappers.

Heat oven to 425º. Lightly coat a baking sheet with cooking spray. Place the egg rolls, seam side down, onto the baking sheet. Lightly mist the tops of the egg rolls with cooking spray. Bake for about 15 minutes, turning halfway through baking to brown both sides.

Serve warm with your choice of dipping sauce.

Source: Cook Like A Champion

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