Baked Southwest Egg Rolls with Creamy Chipotle Dipping Sauce

For 24 -36 egg rolls, Baked Southwest Egg Rolls with Creamy Chipotle Dipping Sauce keeps the list centered on olive oil, yellow or red onion and garlic. Set aside about 45 minutes.

• Yield 24 -36 egg rolls
• Ready in 45 minutes
• Prep 20 minutes
• Cook 25 minutes

Ingredients

Rolls

• 1 tablespoon olive oil
• 1 medium yellow or red onion , diced
• 2 cloves garlic , finely minced
• 1 ½ pounds boneless, skinless chicken breasts, cubed , (about 3 large breasts)
• 1 green or red pepper , diced small
• 1 jalapeno pepper , membranes removed, seeded and finely minced or 4 pickled jalapeno rounds from the jar
• 1 (15-ounce) can black beans , rinsed and drained
• 10 ounces frozen chopped spinach, defrosted and liquid squeezed out (wringing through a kitchen towel works great)
• 1 cup frozen corn
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ¼ cup freshly chopped cilantro
• ½ teaspoon salt
• ½ teaspoon pepper
• 2-3 cups shredded cheese , such as Monterey Jack, Pepper Jack or Cheddar
• 2-3 dozen fajita-size flour tortillas

Chipotle Dipping Sauce

• 1 cup sour cream
• ¼ cup salsa
• 1 teaspoon minced chipotle chiles in adobo sauce , if you are opening a new can to only use 1 teaspoon, freeze the remainder in a freezer-safe ziploc bag and pull out and thaw as needed

Instructions

1. Preheat the oven to 400 degrees. Line two rimmed baking sheets with foil and lightly grease with cooking spray. Set aside.
2. In a small bowl, combine the dipping sauce ingredients. Mix well and set aside or refrigerate until ready to serve.
3. In a large 12-inch nonstick skillet, heat the olive oil over medium heat. Add the onion and saute for 3-4 minutes until softened. Add the garlic and cook for about 30 seconds, stirring constantly. Add the cubed chicken breasts and peppers and cook over medium or medium-high heat, stirring occasionally, until the chicken is cooked through, about 5 minutes. Add the rinsed and drained black beans, spinach, corn, cilantro and seasonings. Mix well and cook until the mixture is heated through. Add the cheese and stir well, cooking, until the mixture is hot and cheese is mostly melted.
4. Warm the tortillas. Place some of the filling on each tortilla and roll up tightly, egg-roll style, folding in the edges. Place seam side down on the prepared baking sheets (secure with a toothpick if needed).
5. Bake at 400 degrees for 15 minutes, until the rolls are lightly browned and heated through. Serve immediately with dipping sauce.

Cool the loaf on a rack so the bottom does not steam.