Turkey is, like, so yesterday
Updated: Apr 28, 2020
Except I bet you're like me and have eaten turkey for at least the past 2-3 meals.
If I did a face swap with my husband, I'd gain a 5 o'clock shadow but otherwise look EXACTLY THE SAME. We insist we are not related.
My (Ina's!) rainbow roasted carrots turned out pretty and tasty.
Beautiful vegetables aside, I've been wanting to share a certain recipe for awhile now. I made it Thanksgiving Eve and though the babies have never had them before, they ate them up, as did my boys and my husband. I'm not sure if it's still on the menu at Chili's, but I remember these being popular. If you're into restaurant dupes, this one's for you! I have a video tutorial on my YouTube page as well.
Southwest Chicken Egg Rolls with Ranch Dipping Sauce
-2 boneless skinless chicken breasts
-2 teaspoons taco seasoning
-1/2 teaspoon salt
-1/2 teaspoon pepper
-1 tablespoon olive oil
-1/2 teaspoon minced garlic
-2 poblano peppers, seeded and diced
-1 large sweet onion, diced
-1 ~10 oz bag frozen sweet corn
-1 can black beans, drained and rinsed
-2 cups baby spinach
-2/3 cup shredded cheddar cheese
~16 egg roll wrappers
-Nonstick cooking spray
-1 1/2 cups nonfat plain Greek yogurt
-1/2 packet dry ranch dressing mix
Preheat oven to 350 degrees. Sprinkle taco seasoning, salt, and pepper evenly on both sides of the chicken breasts. Place in a baking dish, cover with foil, and bake for 45 minutes. Make sure internal temperature is at least 165 degrees. Set aside to let cool.
While chicken is baking, you can make the ranch dipping sauce- just stir up the yogurt with the ranch mix, cover, and refrigerate until egg rolls are ready.
In a large skillet over medium high heat, add olive oil and garlic. Stir garlic around, letting it sizzle and get golden brown. Add diced poblano and onion. Stir every few minutes until lightly browned and tender. Add sweet corn. While the veggie mixture continues to cook, give the chicken breasts a quick dicing and add to mixture. Add black beans and baby spinach, stirring occasionally. Remove mixture from heat. Stir in cheese. If you're not ready to make the egg rolls yet, you can package up and refrigerate for up to 48 hours.
When ready to assemble the egg rolls, preheat oven to 400 degrees. Spray a large baking sheet with nonstick cooking spray. Taking one egg roll wrapper, oriented like a diamond, place a spoonful of meat/veggie mixture onto the bottom center. Wrap the bottom point up around the mixture. Wrap each side in, then roll up to finish. Dab your finger in some water and wet the top corner to seal the egg rolls. Place seam side down on the baking sheet.
The mixture made about 16 egg rolls for me. Before baking, give them a quick squirt of cooking spray. Bake for about 8 minutes, then flip over. Bake for another 5-8 minutes or until nice and golden brown and crispy. Serve with ranch dipping sauce.
Serving size is 2 egg rolls plus a nice blob of dipping sauce (SO scientific here). Per serving: 428 calories, 66 grams carbohydrates, 6 grams fat, 29 grams protein, 665 mg sodium.
The leftovers freeze well. Just pop in a hot oven for a few minutes to reheat and crisp up.