I’ll admit it. I LOVE Chili’s. It’s probably my favorite restaurant chain. I love the appetizers (holy queso!), Presidential Margaritas and the Molten Brownie Cake. If my husband said “We’re going to Chili’s tonight,” I’d be the happiest girl in the world.
In Chicago, there is one Chili’s and it’s in River North. We don’t get there too often. A group of friends planned a happy hour there about a year ago. I think that was the last time I was at a Chili’s.
I got to thinking that I don’t need to go to Chili’s to have some fantastic apps & margaritas…. I can make their delicious food at home and hopefully do it better.
Have you ever eaten the Southwestern Eggs rolls at Chili’s? O.M.G. SO GOOD. The crispy flour tortilla encasing mexican flavors is something I could eat everyday. Unfortunately, these bad boys are fried and not good for you.
I came up with a recipe which embraces the flavors of Chili’s Southwestern Eggs rolls, but it’s figure friendlier. 🙂 These eggs rolls are baked and since I sprayed them with Pam before going into the oven, they got really crispy.
Here are the cast of characters you will need to make these vegetarian rolls. (Opps, I forgot the sour cream!)
And this is how the Southwestern Egg Rolls will look right before they are devoured.
I like to serve these with Salsa & Ranch…. and a couple margaritas.
Southwestern Egg Rolls
- 2 cups corn
- 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 (4 oz.) can diced green chiles, drained
- 1/4 cup of chopped onion
- 1 avocado, diced
- 2 TBS light sour cream
- 1/4 cup chopped cilantro
- 1 tsp. ground cumin
- ½ tsp. chili powder
- 1 tsp. salt
- ½ tsp. pepper
- 1 package egg roll wrappers (about 24 total)
In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. 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.
Preheat the oven to 425˚ F. 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 salsa & ranch.