Baked Southwest Eggrolls with a Chipotle Dipping Sauce

I had made these once before for my family and they were a hit.  Even my kids ate them.  The original recipe is from melskitchencafe.com.  However, I could tell that by the looks of the recipe it was going to be too spicy for my taste, so I altered it.  Here's what I did:

First, I sauteed a white onion and bell pepper with garlic, cilantro, olive oil, lemon juice, cumin and chili powder. I added some black beans, shredded rotisserie chicken, shredded cheese, fresh corn which I cooked and then cut off of the cob. And then I baked it according to the Mel's Kitchen Cafe directions. I made the dipping sauce with sour cream, a little salsa and cumin, and then fresh guacamole to go with it.  

I just happened to make these the day of the big power outage.  All of San Diego, parts of Orange County, Arizona and Mexico were all out of power from 3:30 pm until into the night.  We got our power back at 12:30 am.  I assembled them in the early afternoon so they would be ready to bake in the right after Addi's soccer game, but unfortunately with no power, I was unable to bake them.  So the next morning, as I went through my fridge deciding what to toss out, I knew they had to go.  I didn't want to risk getting food poisoning from the chicken.  I was sad, until my husband mentioned, "Why don't you just make them again?"  You can tell by my disappointment how much we love to eat (and how good they are).  So I made them again the next day and they were just as fabulous.  The final product...

So good.  And it's even better that it's baked.  To make it meatless, just omit the chicken, it would still be very tasty!


Pinmaker's rating:  Love it
Level of difficulty:  Easy