Friday, March 8, 2013

Southwestern Eggrolls with Avocado Dip

These are a delicious, mostly nutritious dinner!

If there are only two or three of you eating dinner, I would make the whole recipe, freeze half the filling (before adding cheese) in a ziploc bag, and you can easily thaw it and make it again for dinner another time. Also, I highly, highly recommend using the uncooked tortillas you can find near the lunch meat section of the store. You just fry them until a little crispy, then use them like normal tortillas but they taste a million times better.

I honestly don't know where I got this recipe. So sorry if you think you invented it, but there's a million other similar recipes out there too so I don't think anyone really invented it. :)


2 chicken breasts (or I used about 9 frozen chicken tenders), cooked and chopped
1/2 T. vegetable oil
1 red bell pepper, chopped
1/3 cup frozen corn (I used one can of corn)
1 can black beans, rinsed
1.5 cups spinach (I used fresh spinach and just cooked it as the recipe says with the other ingredients and it turned out fine)
1 can green chiles
1 tsp. parsley
1 tsp. cumin
1 tsp. chili powder
1/4 tsp. salt
dash of cayenne pepper
3/4 cup monterey jack cheese (I used pepper jack and cheddar)
10 flour tortillas

Cook red pepper and spinach on stove until tender. Add corn and black beans, green chilies, parsley, cumin, chili powder, salt and cayenne pepper. Add already cooked and chopped chicken. Stir well, remove from heat and add cheese. Wrap filling in freshly cooked and crispy flour tortillas.

Avocado Dip:

1 avocado
1/4 cup mayonnaise
3/4 cup sour cream
1 T. buttermilk (or fresh milk with a little lemon juice)
1 1/2 tsp. white vinegar
1/8 tsp. salt
1/8 tsp. parsley
1/8 tsp. onion powder
dash of dill weed
dash of garlic powder
dash of pepper

Mix all together. Garnish with tomatoes and green onion. 

Cheesecake Brownies

Delicious creamy cheesecake swirled with brownie- a winning combination. And this is actually really easy to make since you use your favorite boxed brownie mix (my favorite is Pillsbury!). 


1 package brownie mix

1 - 8 ounce package cream cheese, softened
2 T. butter
1 egg
1 T. flour
1/4 cup sugar
1 tsp. vanilla

1. Make brownie mix as directed on package. 

2. In a large bowl, beat cream cheese, butter, egg, flour, sugar, and vanilla until smooth. 

3. Preheat oven to 350 degrees.

4.  Grease a 9x13 glass baking dish. Spread a little less than half of the brownie batter in pan. Spread cream cheese filling over brownie batter. Pour the rest of the brownie batter over cheesecake mixture. Use a knife to swirl through brownie and cheesecake mixture to make a "marble" effect. (I don't mix them too much, because otherwise you won't find pieces of cheesecake if it's too mixed into the brownies)

5. Bake at 350 for about 50 minutes, or until it looks done and slightly crackled on top. It's a little hard to tell when they're done because using a toothpick in the center doesn't work very well with this. Just remember it's better to underbake these than to overbake so they're still soft and not dry!