Chili's Southwest Eggrolls-almost
 

borrowed this recipe from Jackie on Allrecipes-altered a bit

2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels -skip this for phase 1
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese

Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.

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then the recipe veers off into deep fry land:fr: so two choices make just the filling and serve as a side dish (that's what I did and it was plenty yummy) or try using WW tortillas and baking them...I'd say try 350 for 20 min,maybe spray with some oil

Do you have the WW point value for these? Thanks.

oh yum!! my hubby LOVES these and orders them everytime we're there... I bet they'd be good wrapped up in whole wheat tortillas and baked! I'll have to try them out!

Linda- I don't, sorry I could give you the nutriton info posted on the recipe site but it factors in white flour tortillas and oil for deep frying so it would way way worse

Thanks for posting, I can't wait to try it! This may be one of my little weekend projects :)

ok here's what I did tonight...

Cut the tops off a red pepper and deseeded, wrap it in foil and bake at 400 for 15 or so min.

I used a whole can of black beans, 10 oz pack of spinach, 1/2 pepper, 1/2 onion, garlic, 1/2 jalapeno, good amount of all the spices. Stirfryed it all up nice and hot then added whatever shredded cheese I had laying around.

Stuff the pepper with the filling and cook another 10 min or so. So good and super nutrish! The filling filled 2 good sized peppers with probably enough left for 2 more. I also used some of the leftovers heated up as a dip for my triscuit snack.:D