How many times do I hear myself say, "where is that big orange binder?" or "has anyone seen that big orange binder?" The big orange binder has been accumulating recipes, kinspiration & original recipe cards tucked into plastic sleeves for my entire-almost-forty year existence. "The Big Orange Binder" is an organization attempt. It's a recipe with a story neatly packaged in a place where I'll always be able to find the ever-elusive . . . Big Orange Binder.

Wednesday, June 6, 2012

Chili's Southwest Eggrolls via SparkPeople

Just the word "eggroll" makes is sound good, don't you think?
This is a knock-off healthy version of Chili's Southwest Eggrolls . . .


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 chilis or jalapeno peppers
1 tsp parsley
2 tsp cumin
1 tbsp chili powder
1/2 tsp salt
1/2 tsp cayenne pepper
1 1/2 cups shredded monterey jack cheese
10 (7 inch) flour tortilla


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

Bake at 375 for approximately 15 minutes or until brown & outside is crisp.  Cut in half & serve with salsa, sour cream and/or guacamole.

Makes 20 servings.

Nutritional Info:

Fat:  4.4 grams
Carbs:  17.6 grams
Calories:  132.0
Protein:  6.0 grams

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