Southwestern Rollups

I’m always looking for a way to sneak some spinach in our diets. This is a great option as the spinach gets flavored by the fajita seasoning so unless you KNOW there is spinach in there you can’t taste it. The dipping sauce you can make more or less hot by adjusting the amounts of red pepper and hot sauce. This is from Southern Living from about a million years ago.

1 (10-ounce) package frozen chopped spinach, thawed
1 (1-ounce) envelope fajita seasoning mix
1/2 cup chicken broth
3 (6-ounce) packages refrigerated Southwestern-flavored chicken breast strips, chopped
1 (15-ounce) can black beans, rinsed and drained
1 (11-ounce) can yellow corn with red and green bell peppers, drained
2 cups (8 ounces) shredded Monterey Jack cheese with peppers
6 (10-inch) flour tortillas

Combine spinach and fajita seasoning in a large nonstick skillet; add broth. Cook over medium heat, stirring often, 5 minutes. Stir in chicken and next 3 ingredients; simmer until cheese melts. Let mixture cool slightly before next step.

Spread 1/2-3/4 cup chicken mixture on 1 side of each tortilla, leaving a 1/2-inch border around edges.

Roll up tortillas tightly, and wrap in plastic wrap. Chill 30 minutes.

Unwrap rollups, and cut into slices. (I usually do halves.) For neater slices, avoid overfilling the tortilla, and roll tightly. Before serving, cut the tortilla on the diagonal.

Tex-Mex Mayonnaise for Dipping
1 cup mayonnaise
2 tablespoons ketchup
2 tablespoons lime juice
2 tablespoons milk
2 to 3 teaspoons chili powder
1 teaspoon ground red pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon lemon pepper

Combine all ingredients in a bowl. Cover and chill at least 3 hours.

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8 Comments

  1. Storme
    on October 20, 2008 at 3:36 pm | Permalink

    But spinach is delicious!

  2. on October 20, 2008 at 3:39 pm | Permalink

    We are not fans around here. Glad you like it though!

  3. on October 20, 2008 at 5:13 pm | Permalink

    Going to have to try this. Would probably make some pretty bitchin’ empanadas too.

  4. on October 20, 2008 at 9:32 pm | Permalink

    I’m with Oggb. I don’t think I could approve of a spinach dish where you couldn’t taste the spinach.

  5. duchess
    on October 21, 2008 at 8:47 am | Permalink

    We like our spinach with tuna and curried. Since you are already wrapping up with a tortilla or something, maybe give the spanakopita with its cheesy goodness a shot? You can play around with how much to season.

  6. on October 21, 2008 at 12:02 pm | Permalink

    We have lots of turnip and tender greens growing in our backyard right now. I wonder if those would substitute for the spinach and not be too weird.

  7. on October 21, 2008 at 9:09 pm | Permalink

    Ok, all you people with your love of Spinach…you’re kinda freaking me out.

  8. on February 11, 2009 at 7:48 pm | Permalink

    I like spinach well enough. 🙂

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