Baked Southwestern Egg Rolls with Cilantro Cream Sauce

8:09 PM Keenya Kelly 0 Comments

We've all gone to a great restaurant and fallen in love with their egg rolls or Southwestern Egg Rolls, but I always like to take things I love a step further. I like to go onto google.com and research the recipes, 1. Because I like to make meals from scratch 2. You save a ton of money cooking it at home and 3. Its a great date for a couple...like us.
We found this recipe on pinterest and decided we would go for it.
It wasn't a daunting task, but we decided that since my boyfriend isn't as seasoned as I am as it pertains to scratch cooking that he would make the sauce. I thought it was going to be the easiest task...but it actually took a lot more work than I thought, but it turned out AMAZING.
Unfortunately, we didn't think to cut down the size of the cilantro, so that's why you are seeing all of the pieces...but it was still great nonetheless.
One thing I FORGOT to do was put the cheese inside the rolls, terrible right?!?
I noticed, but he didn't, so tonight when I reheat one, I am going to fill it up with cheese!! LOL
Try this folks...It's pretty darn good.
Cilantro Cream Sauce 
Ingredients
1 (8oz) package cream cheese, softened
2 tablespoons sour cream
1 (7oz) can tomatillo sauce or salsa (same thing, different companies label them different)
1 teaspoon black pepper
1 teaspoon celery salt
1 tablespoon taco seasoning
6 cloves garlic
2-4 jalapenos, seeded (or leave the seeds in for extra heat)
1 bunch fresh cilantro
the juice of half a lime
Instructions

Combine all the ingredients together in a food processor or blender. Puree until smooth. Transfer to a jar with a tight fitting seal, and refrigerate for up to 1-2 weeks.
Southwestern Egg Rolls
Ingredients
2 tablespoons olive oil, plus extra for brushing
1 pound skinless, boneless chicken breasts – diced
1 medium-large onion, minced
1 cup frozen corn
1 (14.5)oz can black beans, rinsed & drained
2.5 cups fresh baby spinach
2 jalapenos, seeded & minced
1 tablespoon cumin
1 tablespoon chili powder
2 cups shredded pepper jack cheese
salt & pepper to taste
10 taco sized flour tortillas
Instructions
Preheat the oven to 350 degrees.
In a large skillet, heat the olive oil on medium. Add in the chicken, season with salt & pepper to taste, & saute for 5 minutes. Stir in the diced onions & cook until the chicken is cooked through. Stir in the spices, jalapeno, black beans, corn, & baby spinach and cook until the spinach has wilted. Remove from the heat, and stir in the pepper jack cheese.
Spoon about 1/4 cup of filling into the center of each taco sized flour tortilla, and roll up like a burrito. Brush each side with a good coating of olive oil, and place in a baking dish. Bake for 20-25 minutes, flipping halfway through, until crispy.
Serve with Cilantro Cream Sauce, if desired.

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