Baked Southwestern Egg Rolls with Creamy Cilantro Dipping Sauce

This is the time of year I start into a panic.

This is the time of year to start breaking out your ULTIMATE appetizers, aka "finger foods."

Although, let's be honest--in the South, most of the time it ends up being "fanger foods." Don't believe me? Ask the residents of Finger, Tennessee; they'll set you straight on the pronunciation of their hometown.

Love you, Finger residents!

ANYWAY, for whatever reason during the holidays, my brain goes totally blank and I stare off into the distance while I plead with my brain to think of a recipe I'll deem acceptable.

I am a weird bird. I'm keep a strict "two-week-no-outfit-repeat" policy, and the same hold true for my recipes; I don't make things for social events that I've cooked in recent memory. What usually happens when I rack my brain for recipes is that I realize that I made sausage balls for the tailgate a couple of weeks ago, and I made pimento cheese spread for the Christmas party last week. I don't want to bring a fruit or veggie tray because I'm stubborn. And if an idea for an appetizer pops into my head, I get excited!

...

But then I realize that the person who inspired that dish will probably be there, and they will probably bring their version of that dish.And showing up with the same dish is like showing up to a party with the same dress on. People start comparing. And things can get ugly, and I shun confrontation.

Things like that don't end well for me.

And since my comfort food is filled with flavors of the southwest, I impose that upon other people. And if they don't like it, I just figure there's more food...for me!

What can I say? I'm a giver!

And so, without further ado, I give you...Southwestern "egg rolls."

They're warm, crispy, smoky, and delicious. 

And they're filling...yes, indeed. 

I bet if you even repeat this recipe as early as the Super Bowl, nobody would hate you.

You could even stick some spinach in these, and some people might kiss you.

You could pick up some "real" egg roll wrappers and fry these puppies...and give your cardiologist some Christmas cheer.

I'm just here to give you options!

These are scrumptious--and the sauce is the perfect, cool complement.

Just sayin'.

Baked Southwestern Egg Rolls (makes approx. 10 rolls)

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• 2 tablespoons vegetable oil
• ½ medium yellow onion, finely diced
• 1 cup chicken, cooked and shredded (about 2 breasts or 3 thighs)
• ¾ cup corn kernels
• ¾ cup black beans, drained and rinsed
• 1 jalapeno pepper, finely diced
• ½ teaspoon salt
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• ⅛ teaspoon cayenne pepper (optional)
• ⅓ cup cilantro, chopped
• 1 cup Monterrey jack cheese, shredded
• 10 fajita-sized flour tortillas (about 6 inches in diameter)

Heat oven to 425 degrees.

In a saucepan on medium heat, allow the oil to heat and saute the onions for about five minutes, or until translucent. Add the chicken, corn, black beans, jalapeno, salt, cumin, chili powder, and cayenne (if using); stir until heated and fragrant, about five minutes. Add cilantro, then take the mixture off the heat. Add the cheese; stir until melted.

Place the tortillas on a plate, cover with a damp paper towel, and microwave them on high for approximately one minute, or until soft and pliable. Place one tortilla on a flat surface, and pour two tablespoons of the mixture into the center of the tortilla. Carefully fold the right and left edges of the tortilla until the folds touch the mixture, and roll the tortilla, tucking the edges under. Place each “eggroll” into a greased pan. With a basting brush, spread a thin layer of canola oil on each tortilla, adding chili powder to the top to add a splash of color.

Pop the rolls into the oven for 15-20 minutes, or until the tortillas are golden and crispy. Serve warm with cool cilantro dipping sauce.

Creamy Cilantro Dipping Sauce (makes about 2 cups)

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• 8 oz. cream cheese
• 3 tablespoons sour cream
• 1 cup tomatillo salsa
• 1 garlic clove
• 1 teaspoon salt
• ½ teaspoon ground cumin
• 1 tablespoon lime juice (about ½ of a lime)
• ⅓ cup fresh cilantro

Combine all ingredients into a blender or food processor. Blend ingredients until smooth, and serve cold. Can be used to dip southwestern egg rolls, chips, vegetables, or to top off your favorite spicy dishes, like tacos or enchiladas.

Cilantro is life.

Share these, kids. Or keep them to yourself. I don't really care; just make them soon!


Adapted from All Recipes.

My Favorite Food in the World: Salsa!

I was born in Harlingen, Texas, five miles from the border to Mexico. And I'm positive that my subconscious has retained this detail of my existence because I can never, ever get enough Mexican food.

My parents met and married in the Rio Grande Valley in South Texas, where they had my older brother, older sister, and me. Although we only remained in Texas until I was three, the culture of my homeland still remained in our household--mainly through the food. When they moved to Tennessee, my parents searched desperately for the authentic Mexican cuisine they fell in love with during their stay in Texas. Ergo, the Kerr family frequented the restaurants around town serving enchiladas, frijoles, and fiery salsas.

I remember being about five years old and eating at our favorite Mexican joint. I had been eating salsa ever since my little brain could remember, and I would end up eating so much of it that my parents didn't even have to purchase a meal for me--I would get full from the complimentary chips and salsa! Most people cite their comfort food as something warm, creamy, and gooey. Not me--I revel in the fiery zip of the cool tomato mixture contrasted with the warm, salty, crispy character of a tortilla chip.

Yum. Yum. Yum.

As I grew older, I discovered my culinary independence--that my mom would let me go into the kitchen and let me cook whatever I wanted. Thus, I began requesting ingredients to make my beloved salsa. I started off making a version of my aunt's, but...it just didn't quite taste right to me. There wasn't enough brightness like the flavor I loved so much. So for years, I would experiment. I would make quart after quart, greedily and anxiously diving in after I had combined my desired ingredients. Still, it just wasn't what I wanted.

And then came the summer of 2010.


I remember standing in the kitchen, elbows propped up on the countertop as I wondered for seemingly the thousandth time what my salsa was missing. Not surprisingly, I digest miscellaneous culinary information like it's no tomorrow, and I remember something about adding an additional acid to the mixture. "It can't hurt," I thought, so I headed off to the store to buy a couple of limes. I cut one in half, and squeezed it into my quart mixture.

And the church said, "Amen!"

Oh, the joy! The ecstasy! I wasn't prepared for what I tasted. I was so giddy that I was jumping up and down, calling my mom to the kitchen like I had just won the Publisher's Clearing House Sweepstakes. But I had something better than those goons at PCH--I had the best salsa recipe ever--suited exactly to my own tastes. Elation doesn't even begin to describe!

To say that I don't care if you don't like my salsa is a lie. I do care--I want you to be as happy about your salsa as I am about my salsa. Seriously, this is my favorite salsa recipe, and I don't care who knows it!

Best Salsa Ever (makes about 1 quart)

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• 1 28 oz. can whole or diced tomatoes-- or about 5 ripe tomatoes, skins peeled off
• 1 jalapeno
• 1 medium yellow onion
• 1-2 medium cloves of garlic
• Juice of 1/2 lime, or about 1 tablespoon
• 1 teaspoon salt
• 1/2 teaspoon cumin 
• a handful of cilantro, about 1/3 cup

There are two different schools of salsa: the smooth, and the chunky. The smooth is the easier method of the two if you have a blender handy. In that case, add all the ingredients into the blender and pulse til desired consistency.

However, I have always enjoyed chunky salsa. It requires slightly more time than smooth, as I chop all of my ingredients by hand. But I think the result is more desirable!

To make chunky salsa: with a knife (or with your hands!), chop tomatoes until they are in bite-sized pieces. Finely dice the onion and jalapeno, making sure to THOROUGHLY wash your hands after handling the jalapeno. Mince the garlic, and use your knife to flatten the garlic, making it into a sort of paste, and add it to the mixture. Add the salt and the cumin. Chop the cilantro finely, and add to the mixture. Lastly, squeeze in the lime juice, and stir it well!

I'm weird--I kinda prefer this salsa when it's warm (probably because the beautiful aroma makes me ravenous). However, most normal people chill it overnight to let the flavors marry together. But you don't have to if you want to!

I hope you enjoy this as much as I do. It will be in my life til my dying day--and I mean it.