Best Southwest Egg Rolls And Cool Avocado Dip Recipes

EASIEST BAKED SOUTHWESTERN EGGROLLS WITH AVOCADO RANCH DIP

Easiest Baked Southwestern Eggrolls With Avocado Ranch Dip image

I love Southwestern Eggrolls but didn't like the grease and salt that went along with them. Now I make them at home and they are super easy to make and better for you. I serve them for dinner, instead of as an appetizer. Durring the week I use chicken I've already cooked and dried onion flakes so it doesn't take a lot of time but you could cook the chicken and some fresh onion before adding the rest of the filling ingreidents if you prefer. Also, the filling can be frozen and used later if you wanted to make less of the rolls. I did use low sodium or no salt added corn and beans, but the site didn't recognize those varieties.

Provided by Busy Lindsay

Categories < 60 Mins

Time 40m

Yield 12 rolls, 6 serving(s)

Number Of Ingredients 15

Ingredients

1 (15 ounce) can kernel corn, drained
1 (15 ounce) can black beans, drained
1 (10 ounce) package frozen chopped spinach, thawed
1 1/2 cups cooked chicken, chopped small
2 teaspoons dried onion
1 1/2 teaspoons cumin
1 teaspoon chili, pwoder
1/4 teaspoon garlic powder
1/3 cup low-fat monterey jack and colby cheese, shredded
12 low-carb flour tortillas
nonstick cooking spray
1 avocado, mashed
1/2 cup low-fat sour cream
1 tabelspoon nonfat milk
1 -2 teaspoon dry ranch dressing mix

Steps:

In a medium sauce pan over medium low heat, add chicken, beans, corn, spinach, onion flakes, and spices. Heat stirring occasionally for about 10 minutes. Add chees, turn off heat and stir until all is combined well and warm.
Place 1/4 heaping cup of the mixture down the middle of a tortilla and roll like a burrito. Place seem side down in a 9x12 baking dish that has been coated with non-stick cooking spray. Repeat process until all 12 tortillas are rolled up in the dish ready for baking.
Spray top of tortillas in baking dish with non-stick cooking spray. Bake at 425 degrees for about 25 minutes or until tortialls are a little golden brown.
Serve with salsa, sour cream and avocado ranch dip.
To make the avocado ranch dip, mix mashed avocado, low fat sour cream and 1-2 tsps of ranch dressing mix. Add a tabelsppon of milk to thin out a tad and chill until ready to use. Best if made a couple of hours ahead of time.

SOUTHWESTERN EGG ROLLS WITH AVOCADO CILANTRO SAUCE

Southwestern Egg Rolls with Avocado Cilantro Sauce image

Mix a blend of Southwestern-style ingredients to make a non-traditional egg roll that excites the palate from Chungah Rhee of Damn Delicious. The cilantro sauce takes the flavors to the next level.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 40m

Yield 8

Number Of Ingredients 17

Ingredients

¾ cup loosely packed fresh cilantro leaves
⅓ cup sour cream
1 jalapeno pepper, seeded and deveined
2 tablespoons mayonnaise
1 clove garlic
1 lime, juiced
Kosher salt and freshly ground pepper, to taste
2 avocados, halved, peeled, pitted
1 (15 ounce) can black beans, drained and rinsed
1 cup corn kernels (frozen, canned or roasted)
1 roma tomato, diced
1 lime, juiced
1 teaspoon chili powder
⅓ teaspoon ground cumin
Kosher salt and freshly ground black pepper, to taste
8 egg roll wrappers
Reynolds Wrap® Heavy Duty Aluminum Foil

Steps:

Preheat oven to 425 degrees F. Line a large baking pan with Reynolds Wrap® Heavy Duty Aluminum Foil. Grease or spray foil to prevent sticking.
Combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.
Mash avocados using a potato masher. Add black beans, corn, tomato, lime juice, chili powder, cumin and salt and pepper and gently toss to combine.
Place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and avocado mixture.
Place egg rolls on the prepared baking dish. Lightly coat with nonstick spray.
Place into oven and bake until golden brown and crisp, about 18 to 20 minutes.
Serve immediately with cilantro dipping sauce.

Nutrition Facts : Calories 225.2 calories, Carbohydrate 25.2 g, Cholesterol 6.2 mg, Fat 12.7 g, Fiber 8.5 g, Protein 6.3 g, SaturatedFat 2.8 g, Sodium 384.8 mg, Sugar 1.7 g

SOUTHWEST EGG ROLLS AND COOL AVOCADO DIP

SOUTHWEST EGG ROLLS AND COOL AVOCADO DIP image

was given this recipe by someone at work.

Provided by April Alvarez

Categories Meat Appetizers

Time 40m

Number Of Ingredients 17

Ingredients

2 1/2 c shredded cooked chicken
1 1/2 c shredded mexican cheese blend
2/3 c frozen corn, thawed
2/3 c canned black bean, rinsed and drained
5 green onions, chopped
1/4 c minced fresh chopped cilantro
1 tsp salt
1 tsp ground cumin
1 tsp grated lime peel
1/4 tsp cayenne pepper
20 egg roll wrappers
oil for frying
DIP:
1 c ranch dressing
1 medium ripe avocado, peeled and mashed
1 Tbsp minced fresh cilantro
1 tsp grated lime peel

Steps:

1. In large bowl, combine the first 10 ingredients. Place 1/4 cup of chicken mixture in the center of an egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water, roll up tightly to seal. Repeat.
2. In a electric skillet or deep-fat fryer, heat oil to 375. Fry egg rolls a few at a time. for 2 minutes on each side or until golden brown. Drain well on paper towels.
3. While egg rolls are cooking mix all dip ingredients in small bowl and serve, this make 1 1/2 cup of dip so if not enough you can double the recipe.