Monday, January 19, 2009

Baked, crunchy, and change-worthy

Tomorrow is the day. I am happy and nervous all at once. Being a crunchy-food-when-anxious eater, my first thought was of these great, Southwestern-inspired egg rolls. Try them once, they will become a freezer staple: In case of visitors, impromptu cocktail gatherings, or hunger.

Chili chicken egg rolls
Makes 16, 4 servings for a first course, 8 for passed hors oeuvres

You can place a half cup of cup, whathaveyou, of any cooked veggie in this recipe, add more cheese, use sour cream instead of mayo and make any number of changes and still have a great snack or party nibble. Just have more wrappers ready as additions will make more servings. As you can see from the photo, I added left over grilled corn to these and it was delicious. I have served this with jalapeno, lime, Asian chili, and honey mustard sauces all with pleasant results.
These can be frozen before cooking for make-ahead party food.

Cooking spray
1 1/2 cups cooked chicken, chopped
1/2 cup light mayonnaise
1/3 cup shredded cheddar and/or monterey jack cheese
1 - 4-ounce can diced green chilies
1 teaspoon ground cumin
1 teaspoon Goya adobo
1 package egg roll wrappers

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
In a large bowl, combine chicken, sour cream, cheese, green chiles, adobo, and cumin. Mix well to combine.

Place and individual egg roll wrapper on a flat surface. Place a small amount of filling in the lower third of each wrapper. Fold over the bottom corner of the wrapper and tightly roll up for one turn and then fold in the sides. Dip your finger in water and run it along the corner and edge. Tightly roll up the rest of the way, sealing the edges and seam shut.

Place rolls on the sprayed baking sheet then spray the top of the rolls lightly with cooking spray. Bake 10 to 12 minutes, until golden brown.

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