Saturday, November 16, 2013
Southwest Egg Rolls (LC)
I saw a recipe on line somewhere for this type of egg roll and thought .....hmmmm I could make those and make them LC. With all the lc items on
the market now it would be easy. I bought some Mission LC tortilla's and the filling is induction friendly too. You could have just the filling and maybe fry up a tortilla and cut them into chips to cut down on the carb count. But really for 2 of these it's about 7 carbs and the tortilla are 3 net carbs each...so if you are on OWL these would be great too.
2 chicken breasts
1/2 onion chopped
1/4 cup red pepper, chopped
2 cloves garlic, chopped
1/2 cup green beans
1 tsp chilli powder
1 tsp cumin
3-4 TBL chopped green chilli
1/2 tsp salt
1 1/2 cup cheese.... (Monterey jack or maybe pepper jack)
8-9 LC tortilla's
oil for frying and more for cooking filling
Filled eggroll: Freeze them for about two hours. They fry best if you do this step.
In a skillet, heat oil and add onion, red pepper and salt and pepper. Add the garlic and cook for about 2 minutes. Remove from pan. Heat a bit more oil and sprinkle chicken with some chilli powder and cook until almost done. Remove and shred or cut into pieces, return it to the skillet, add the veggies, the green beans and the spices. Cook for about 3 - 4 minutes. Add the cheese a cook for a minute or so. Remove from heat. Take about 1 1/2 TBL of filling and put in the center of a tortilla and roll like you would for making egg rolls. Place in a pan or dish and put in the freezer for about an hour. Heat the oil to 375° add the egg rolls a couple at a time and cook until golden.
I served these with Spicy Ranch Dressing (walmart brand) mixed with sour cream. Delish
Thanks for taking time to stop by, have a great weekend and Remember to Find the Time to Do ALL the Things You L♥ve.