Where or When

I love tacos.  I mean I LOVE tacos!  Anything that even resembles a taco I absolutely love.

Southwestern Egg Rolls are my favorite taco inspired dish!  Last summer, my Aunt Linda and Uncle John showed my mom and me how to make them.  We loved them!

This dish takes a bit of time to prepare, but the results are absolutely worth the extra time.

I don't know just "where or when" my love for tacos developed, but it sure did and keeps growing!  So here's Peggy Lee singing the great jazz standard "Where or When."

SOUTHWESTERN EGG ROLLS

Modeled after the appetizer at Chili’s restaurant

3 lbs. chicken breast, cubed and marinated for at least 4 hours in salsa, lime juice, and Italian Dressing

Marinade for chicken:

½ c. salsa

¼ c. lime juice

½ c. Italian dressing, fat free

Remaining ingredients:

4 c. frozen spinach

1 bag fresh spinach

1 can corn

1 can black beans, drained, rinsed well

1 c. red bell pepper, chopped

½ c. onion, chopped

2 zucchini, chopped—about 1 cup loosely measured

2 tomatoes, chopped

1 T. olive oil

2 t. dried parsley

1 T. cumin

1 T. chili powder

3 c. grated hot pepper cheese or cheddar cheese

36 medium Tortilla Land uncooked tortillas

Directions:

Partially freeze fresh chicken breast.  Cube while partially frozen so that it is easier and safer to cut through.  In a gallon Ziploc bag, put cubed, raw chicken.  Pour salsa, lime juice, and Italian dressing over the cubed chicken.  Close the bag and mix the marinade thoroughly over the chicken.  Set in a big bowl in the refrigerator for 4 hours and up to 24 hours.

Put frozen and fresh spinach in a large saucepan.  Let spinach cook over medium heat.  Stir lightly.  Spinach should still be bright green.

Pour spinach into a colander in the sink.  Let drain.  Sop spinach with paper towels until it is quite dry.  Set aside to let spinach cool completely in a small bowl.

Put corn and black beans in colander.  Rinse with cold water.  Put into a very large bowl.

Chop red bell pepper, onion, zucchini, and tomatoes.  Add to bowl with corn and beans.  Toss lightly.

Put 1 tablespoon olive oil in large frying pan.  Heat over medium heat.  Add corn, black beans, red bell pepper, onion, zucchini, and tomatoes.

Sprinkle parsley, cumin, and chili powder over vegetables when vegetables are par cooked.  Stir.  Remove from heat.  If there is a lot of liquid, sop out with paper towels.  Set aside in large bowl to cool.

Drain cubed chicken in colander in the sink. 

Put 1 tablespoon olive oil in large frying pan.  Heat over medium heat.  Add chicken pieces.  Cook stirring just until chicken is done—four or five minutes.  Put in large bowl to cool.  Set aside. 

Grate cheese onto a cutting board. 

When spinach, vegetables, and chicken are cool, combine in the largest bowl.  Add cheese a handful at a time and stir after each addition.

Heat medium frying pan—no oil—put one tortilla in the pan at a time, cooking on both sides until pliable and slightly brown.  Remove to a clean cutting board.

Place about ½ cup mixture on tortilla in the middle.  Fold flap closest to you over, tucking the filling under it.  Fold the two sides in tightly.  Roll the tortilla to close the Southwestern egg roll.  Set aside.

When ready to serve, heat a medium frying pan and place the Southwestern egg rolls open flap down.  Turn periodically until four sides of egg roll are slightly crispy and golden brown.

Serve hot with avocado slices, salsa, enchilada sauce, or sour cream.