Appetizers

Southwest Egg Rolls

photo by:kraft

Just made them for New Year's Eve and they went over great. Looked gorgeous and tasted wonderful. Will definitely make them again!

posted by

gaylene1943

on 1/3/2013

time

prep:

20 min

total:

40 min

servings

total:

24 servings

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What You Need

1/2

cup KRAFT Classic Ranch Dressing

1/2

cup chopped fresh cilantro, divided

1-1/4

cups chopped cooked chicken

1-1/2

cups KRAFT Mexican Style Finely Shredded Four Cheese

cup canned black beans, rinsed

cup frozen corn

1/2

cup chopped red peppers

tsp. ground cumin

flour tortillas (8 inch), warmed

egg, beaten

Tbsp. oil

Make It

HEAT oven to 400°F.

MIX dressing and 1/4 cup cilantro. Refrigerate until ready to use.

MIX remaining cilantro, chicken, cheese, beans, corn, peppers and cumin; mix lightly.

SPOON chicken mixture down centers of tortillas. Fold in opposite sides of each tortilla, then roll up, starting at bottom edge. Brush top edge with egg; press into egg roll to seal. Place, seam-sides down, on baking sheet; brush with oil.

BAKE 20 min. or until golden brown. Cut each diagonally into thirds. Serve with dressing mixture.

Kraft Kitchens Tips

Special Extra

Add 1 Tbsp. fresh lime juice to dressing mixture before refrigerating.

Make Ahead

Egg rolls can be assembled ahead of time. Do not brush with oil. Wrap individually in plastic wrap; refrigerate up to 24 hours. When ready to serve, brush with oil and bake as directed.