Baked Southwestern Eggrolls

One the best things about cooking at home is the ability to recreate healthy versions of your restaurant favorites. The Southwestern Eggrolls from Chili's are one of my most favorite restaurant indulgences. The calories, not so much. With this recipe I can finally enjoy them anytime I get a craving and not gain five pounds in one meal. These eggrolls are baked, not fried, and full of flavor. Ryan actually said that these were his most favorite recipe I have ever made. I think that's probably an exaggeration, but yeah, they are pretty dang good. The ingredient list for these looks a little daunting, but they are really very simple to but together. I used mostly frozen/canned vegetables and they came out delicious.  This recipe makes about 8-10 eggrolls, and are perfect for a meal on their own, but would also be a great appetizer for a crowd. Serve these with some avocado-ranch dressing and they will be sure to please.

Baked Southwestern Eggrolls 
Adapted from: Joelen

1 chicken breast, cooked and finely diced

2 tbs minced roasted red bell pepper  (I used the jarred version)

1/3 cup frozen corn kernels

1/4 cup black beans, rinsed and drained

2 tbs frozen chopped spinach, thawed and drained

2 tbs diced jalapeno peppers

1 oz reduced fat cream cheese, softened

1/2 tbs minced fresh parsley

1/2 tsp ground cumin

1/2 tsp chili powder

1/3 tsp salt

1 pinch ground cayenne pepper

3/4 cup shredded Monterey Jack cheese

8-10 eggroll wrappers

Avocado-Ranch Dressing:
1/4 cup ranch dressing
1/2 avocado

1. So simple. Preheat oven to 300F. Spray a baking sheet with cooking spray and set aside. Combine all ingredients, except the eggroll wrappers and mix well.
2. Place about 2 tbs of filling the center of the wrapper and roll up. (Roll according to the package directions on your eggroll wrappers.) Place seamside down on the baking sheet. Lightly spray tops of eggrolls with cooking spray. Bake for 12-15 minutes until golden brown. While baking, mix together the avocado and ranch for your dip. Serve eggrolls warm with avocado-ranch dressing.