One of my boyfriend’s favorite things is the Southwestern Egg-rolls from Chili’s. In attempts to keep myself out of Chili’s as much as possible, I searched my dearly beloved Pinterest for a recipe to make this love affair of his on my own at home. I succeeded and tried these out for the first time on my parents and our closest friends at the lake this summer. Everyone, along with my boyfriend, loved them so much! I was so ecstatic that I had found a recipe to make something he really loved at home and so much healthier than the deep fried option at Chili’s.
Here is a photo of my pretty egg-rolls all ready to go in the oven!
For the couple’s shower I had at my parents house a few weeks ago I served them with some spicy ranch on the side and boy were they a hit! I always get nervous when I make things for a big crowd outside the comfort zone of my family and was so please with the great reception that they had.
I couldn’t even get a photo before some were snatched up! I decided to cut them in half to make it easier for guests to eat them!
Baked Southwestern Egg-rolls
1 cup corn (frozen or canned)
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese blend
1 (8oz.) package cream cheese, softened
1 (4 oz.) can diced green chiles, drained
1 red pepper, diced
4 green onions, chopped
1 tsp. ground cumin
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
1 package egg roll wrappers (about 24 total)
Preheat the oven to 425˚ F.
In a large bowl, combine everything but the egg roll wrappers and beans. Mix well to blend. Once everything is blended well softly fold in beans. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.
Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with Spicy Ranch.
Recipe adaptation | Annies-Eats.
Spicy Ranch
1 package Hidden Valley Ranch Dressing or Dip Seasoning
1 16oz container light sour cream
milk to thin out to preferred consistency
hot sauce to preferred heat (I put lots!)
Mix all ingredients and chill until ready to serve.
Enjoy!
xo,
Emily
sweetbasilblog.wordpress.com 