Recipe: Southwestern Egg Rolls

This is a recipe that my sister in law, Ashley, made for us when we were staying with them. I was shocked when Chad and the kids ate it because it has spiniach and lots of veggies, but w/ all the seasonings, it has a great flavor! I tweaked it by using whole wheat tortillas instead of white and part-skim mozarella instead of Monterey Jack and they were still good! The baking tip, instead of frying, is Ashley's idea...and a good one!


Southwestern Egg Rolls

_________________________________________________________________________________________ Prep Time:30-45 min Cook Time: 15 min Ready in: 1 hour Serves: 6
Fills 6 large Whole Wheat tortillas

*You Get the Crispy, yummy taste, without frying the shells!

Ingredients
 2 tablespoons olive oil
 2 skinless, boneless chicken breasts, diced
 4 tablespoons minced green onion
 4 tablespoons minced red bell pepper
 2/3 cup frozen corn kernels
 1/2 cup black beans, rinsed and drained
 1/2 C frozen chopped spinach, thawed and drained
 4 tablespoons diced jalapeno peppers
 1 tablespoon minced fresh parsley
 1 teaspoon ground cumin
 1 teaspoon chili powder
 1 teaspoon salt
 ½ tsp ground cayenne pepper
 1/2 cup shredded low fat Monterey Jack cheese or Part Skim Mozarella
 6 large whole wheat tortillas (can also use the low carb- high fiber/protiene wraps)
Directions
1. Heat vegetable oil in a medium saucepan. Brown diced chicken in oil. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
2. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in cheese so that it melts.
3. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
4. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks.
5. Place on greased (use pam) cookie sheet, brush w/ olive oil (or spray lightly with Pam) and bake @ 375 for 15 min. or until golden brown.

Salsa Dip:

Salsa
Non-Fat Sour Cream

Mix equal parts sour Cream and Salsa to make a yummy dip!