If you love southwestern food then you are going to love these recipes! I know I did!
3 Southwest Chipotle Baked Sweet Potato Chips
Baked Southwestern Egg Rolls
- 1 (15.5 oz.) can black beans, rinsed and drained
- 1 small bell pepper, finely chopped (or 5-6 sweet mini peppers)
- 1 (10 oz.) can Mexicorn, drained
- 1 (4 oz.) can diced green chilies
- 1 cup diced cooked chicken breast, leftover grilled or baked chicken or from a store-bought rotisserie chicken
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
- 1 package egg roll wrappers (24 wrappers)
- 1 tablespoon extra virgin olive oil
- Preheat the oven to 425.
- Combine all ingredients, except the egg roll wrappers and olive oil, in a medium bowl and stir to combine.
- Lay an egg roll wrapper flat on your counter. Spoon about 3-4 tablespoons of the filling into the middle bottom third of the wrapper, leaving some space around the edges. Fold the sides over and then roll up the egg roll. Place the seam side down on a baking sheet. (Watch the video at the top of this post to see this in action.)
- Repeat with remaining egg roll wrappers until all are filled. (You’ll have leftover of the mixture).
- Brush the tops of each egg roll with olive oil.
- Bake at 425 for 15 minutes, until the egg rolls are golden brown and edges are crispy.
Southwestern Remoulade Sauce Recipe
- 1 cup mayo
- 1 tablespoon Dijon mustard
- 1 tablespoon lime juice
- 1 tablespoon chipotle peppers in adobo, pureed
- 1 1/2 teaspoons fresh garlic, minced
- salt, to taste
- Combine mayonnaise, mustard, lime juice, chipotles, and garlic. Add salt to taste. Cover and chill to blend flavors before using.
Southwest Chipotle Baked Sweet Potato Chips
- 2 sweet potatoes
- 3 tbsp avocado oil
- 1 tbsp Mrs. Dash Southwest Chipotle Seasoning Blend
- Wash and scrub sweet potatoes, leaving skins on.
- Slice sweet potatoes into thin, round pieces.
- Toss the slices in a bowl with the avocado oil (you can use olive oil as well).
- Sprinkle both sides with Mrs. Dash seasoning.
- Place in a single layer on a cookie sheet.
- Bake in a preheated oven at 325º for about 30 minutes (you might need to bake them longer, just watch for crispness and remove the chips that are done before baking longer).
- Eat immediately or store in zipper bags for up to one week.
An alternative chip recipe that is possibly even more delicious is as follows.
Chili Lime Baked Potato Chips Recipe
- 2 pounds russet potatoes (about 5 or 6), washed, scrubbed, and cut into 1/4-inch slices (use a mandoline slicer, if possible)
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder, or to taste
- 1/4 teaspoon cayenne pepper, or to taste
- 1 teaspoon ground cumin, or to taste
- 2 teaspoons cornstarch
- lite salt and fresh ground pepper, to taste
- 1 tablespoon lime juice
- Preheat the oven to 400F degrees.
- Lightly grease 2 baking sheets with cooking spray and set aside.
- In a large mixing bowl combine, potatoes, olive oil, chili powder, cayenne pepper, ground cumin, corn starch, salt, and pepper. Toss to combine.
- Add lime juice and mix until thoroughly incorporated.
- Arrange potato slices on prepared baking sheets. You will have to bake in batches.
- Bake for 15 minutes; remove from the oven and turn over the potato slices.
- Put back in the oven and continue to bake for 10 minutes, or until potato chips begin to curl up on the sides.
- Remove from the oven and let stand for 1 minute.
- Transfer chips to a wire rack; let stand 5 minutes.
- If desired, taste for seasonings and adjust accordingly.
Repeat with the second batch.
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