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KMGL's Magic Chef
"We want your MAGICAL recipes! We'll even bribe ya. If we use your recipe, you'll get a nights stay at the Grandison Inn Bed & Breakfast. This 1904 Victorian mansion will be the perfect romantic staycation for you & your special someone.
Send us your recipe by clicking the envelope."
Find out more about the Grandison Inn Bed & Breakfast by their clicking the logos below.
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1/13/2010
This is one of my all-time favorite recipes! Tastes a lot like Chili’s southwest eggrolls! These are so fast and easy to prepare and can be used as an entre’ as well as an appetizer. To save time, I use a deli rotisserie chicken but fresh cooked or canned chicken can be used.
Southwest Eggrolls
2 c. Shredded Chicken, cooked
1-11 oz. can Green Giant Mexicorn, drained
1-15 oz. can Black Beans, drained
¼ t. Salt
2 T. Mrs. Dash Southwest Chipotle Seasoning
¼ C. Fresh Cilantro, chopped
1 ½ C. Grated Colby & Monterey Jack Cheese
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6-11” Flour Tortillas
Mix all ingredients together. Spoon filling down centers of tortillas, dividing evenly. Fold in ends of tortillas and roll up tightly. Place on baking sheet that has been sprayed with Pam. Bake 12-15 minutes at 425 degrees or until eggrolls are lightly browned and crisp. Cut each tortilla diagonally into 3 pieces. Serve with prepared guacamole or avocado dipping sauce.
Avocado Dipping Sauce
Peel 1 ripe avocado. Mash and add ½ c. sour cream, 1 t. lime juice, ¼ t. salt and dash of hot pepper sauce; mix well.
Karen Winters
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