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Wednesday, July 17, 2013

Southwestern Chicken Egg Rolls With Creamy Guacamole Dip

This little recipe would make a great appetizer...or you can serve them next to a meatless taco salad for a great lunch or dinner.  I have made mine with chicken, but you could also use shrimp or even leave the meat out and have a vegetarian version.  I served mine with a guacamole dip..but a bowl of salsa would also work.  These are great because they are just baked in the oven saving tons of fat.

1 cup frozen corn, thawed
1 cup of canned black beans, rinsed and drained
1 cup shredded Monterey Jack cheese
1jalapeno, diced
1/4 c. onion, finely chopped
1/2 tsp ground cumin
1/4 tsp chili powder
1 cooked chicken breast, diced
1 package of egg roll or wonton wrappers

Combine all ingredients except wrappers.  On a wrapper place 2 T. filling,

 start to roll up..

fold in sides

 and continue to roll. Moisten the end of the eggroll wrapper.

 Place on a cookie sheet sprayed with cooking spray.  Spray the top of the egg rolls and bake at 400 for 20 minutes.

This guacamole dip is to dive for..healthy ingredients but so incredibly good.  I have copied this recipe from the "Two Peas In A Pod" blog site...if you haven't checked them out you should!


1/2 cup plain fat-free Greek yogurt (I use Chobani)
2 ripe avocados, peeled and seeded
1 clove garlic, minced
3 tablespoons chopped fresh cilantro
1 tablespoon finely chopped seeded jalapeño pepper
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
Salt and ground black pepper, to taste
Pita chips, tortilla chips, cut up veggies-for serving


1. Place the yogurt, avocados, garlic, cilantro, jalapeño, lime juice, and cumin in a blender or food processor. Mix until smooth. Season with salt and pepper, to taste.
2. Scrape dip into a serving bowl and serve with pita chips, tortilla chips, or cut up veggies.

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