I’ve discovered a new way to cook my freezer southwest egg rolls and I’m in love. Straight from the freezer (no thawing required), they’re crispy on the outside,
oozing with mexican cheese, spinach, black beans and corn on the inside within minutes, because I’ve done my freezer prep weeks ago.
I spray a piece of foil with cooking spray. I also spray the tops of the rolls and lay them on the foil. Grill on medium high for about 15 minutes and watch carefully as I rotate them when brown. I’ve turned mine four times to brown all sides. They’re perfect for the top rack once they’re brown. They continue to warm inside ensuring they’re hot throughout. This is the perfect appetizer while you’re grilling other items like chicken fajitas.
Click here for the southwest egg roll recipe (freezer style) yielding 20 of these out of the world healthy appetizers.
What’s your favorite grilled appetizer?