Chili's Southwest Eggrolls

More sharing options

Share on Twitter

4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 20
Amount Per Serving
Calories: 132.0

Total Fat: 4.4 g
Cholesterol: 8.9 mg
Sodium: 337.1 mg
Total Carbs: 17.6 g
Dietary Fiber: 2.1 g
Protein: 6.0 g

View full nutritional breakdown of Chili's Southwest Eggrolls calories by ingredient

Introduction

This is a copycat recipe for the southwestern chicken eggrolls @ Chili's. Bake them instead of deep frying. They're just as good! This is a copycat recipe for the southwestern chicken eggrolls @ Chili's. Bake them instead of deep frying. They're just as good!

Minutes to Prepare: 30

Minutes to Cook: 15

Number of Servings: 20

Ingredients

1 lb. chicken

2 Tbsp. EVOO

1 red bell pepper, diced

2 green onions, minced

2/3 cup frozen corn

1 can black beans, rinsed and drained

1/2 cup frozen spinach

4 oz. green chilies or jalapeno peppers

1 tsp. parsley

2 tsp. cumin

1 Tbsp. chili powder

1/2 tsp. salt

1/2 tsp. cayenne pepper

1 ½ cups shredded monterey jack cheese

10 (7-inch) flour tortillas

Directions

Cook the chicken with a little oil, salt and pepper. Shred. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add the red pepper and onion to the pan and sauté for a couple minutes until tender. Add the chicken, corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir so spinach is incorporated into the mixture. Remove from heat and add cheese. Stir until the cheese is melted. Spoon two tbsp. of mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Put the eggrolls on a stone to bake. Can also be frozen and baked at a later time.

Bake @ 375 degrees for appx 15 min. Until browned. Cut in half and serve w/salsa

Makes 20 servings.

Number of Servings: 20

Recipe submitted by SparkPeople user MARPHMARPH.