>> Monday, April 11, 2016
I tasted these rolls stuffed with chicken, cheese, corn, black beans, and other kinds of goodness last week at Chili's restaurant. The sauce itself I could have sipped with a straw, but since I was in polite company, I just casually wiped a bit of the last egg roll around and around the little dish. I think I drooled a little, too.
I was on a double mother/daughter date with Jessie, her boyfriend's mother Kim and his sister Kelly. We wandered around the mall, a place I haven't visited since my girls were teens. Kim wanted to get her ears pierced at Claire's Boutique. Did you know Claire's still exists? Actually, it's hard to imagine a mall without that teenybopper place. It hasn't changed - lots of glitter, BFF necklaces, and boy band posters. And of course, that piercing booth in the front window. I really, really wanted these avocado earrings.
After Kim got pierced, she treated us to appetizers at Chili's - another place I haven't visited in forever. It was nice to spend an afternoon doing nothing in particular except talking and hanging out. My life is clearly too busy, because I actually felt guilty for not doing something productive or goal-oriented with my time!
Anyway, these little Tex-Mex style egg rolls were a hit with everybody, and I definitely wanted to make them again. I looked for a recipe online when I got home. On some recipe copy-cat sites (Top Secret Recipes is pretty helpful) I found a recipe that weighs in at 870 calories. Eek! I decided to experiment with a lighter version of the recipe. I don't know exactly how many calories there are in my version, but they're not fried and they use low-fat ingredients. They taste just about the same, too.
By the way, the recipe calls for the vegetables to be finely chopped; I suggest putting them into the blender or food processor, if you have one, and let it do the work.
3 oz chicken breast
1 tbsp vegetable oil
1/4 cup red bell pepper, finely chopped
1/4 cup white onion, finely chopped
2/3 cup frozen corn
1/2 cup canned black beans, rinsed and drained
1 cup fresh spinach, finely chopped
2 tbsp cilantro
1 tsp cumin
8-10 seven inch flour tortillas
For the Avocado Ranch Sauce1 ripe avocado
1/2 cup fat-free sour cream
1 tsp lemon juice
1/2 tsp salt