CHILI'S SOUTHWEST EGGROLLS
Cathy
ingredients
- 1 15 oz.can whole kernel corn -- drained
- 1 15 oz. can black beans -- drained
- 1 10 package chopped spinach
- 4 med chicken breasts without skin
- 1 8 oz. pkg Monterey jack cheese -- grated
- 1/2 tsp cumin
- salt and pepper -- to taste
- 1 pkg eggroll wrappers
directions
Bake chicken breasts at 350 ° for 20 minutes (or until no longer pink in center). While chicken is baking, defrost spinach in microwave. Once defrosted you need to squeeze the excess water out of the spinach. Add spinach, corn, beans and cumin to bowl and mix together. Refrigerate until chicken is ready. Once chicken has cooled slightly, tear it into shreds. Add shredded chicken and grated cheese to spinach mixture. Mix well. Roll mixture in eggroll wrappers (there are instructions inside the package that show how to wrap eggrolls). The package says that you can fry or bake the eggrolls, frying the eggrolls tastes better. (This, of course, is not the healthy way.) Serve eggrolls warm with blue cheese dressing, if desired. They are delicious. Makes 20, depending on how fat you want your eggroll.
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Per Serving (excluding unknown items): 170 Calories; 4g Fat (23.2% calories from fat); 19g Protein; 14g Carbohydrate; 4g Dietary Fiber; 37mg Cholesterol; 104mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fat.
Source: Cathy
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