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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1 tablespoons - vegetable oil
  • 2 tablespoons - minced green onion
  • 2 tablespoons - minced red bell pepper
  • 1/3 cups - frozen corn
  • 1/4 cups - canned black beans, drained and rinsed
  • 2 tablespoons - frozen chopped spinach, thawed and drained
  • 2 tablespoons - diced jalapeno peppers, remove seeds if you want it less spicy
  • 1 - chicken breast, cooked and diced
  • 1/2 teaspoons - ground cumin
  • 1/2 teaspoons - chili powder
  • 1/2 teaspoons - salt
  • - pinch of cayenne pepper
  • 3/4 cups - shredded Monterey Jack cheese
  • - egg roll wrappers
  • - dipping sauces - chipotle, salsa, ranch, sour cream, optional, for serving
  • Directions:

    Preheat oven to 400 degrees F.

    In a large skillet, saute green onion and bell pepper in olive oil, just until soft, about 3-5 minutes. Add the corn, black beans, spinach and peppers and cook until heated through.

    Add the chicken, cumin, chili powder, salt, and cayenne pepper. Stir and cook until well blended and tender. Remove from heat and stir in the cheese.

    Fill egg rolls:
    Start with a corner facing you, and add about 1/4 cup of filling to the center of the wrapper.
    Fold the corner facing you over the filling, tuck in the sides, and finish rolling.

    Place the rolls on a greased baking sheet. When finished, spray the rolls with cooking spray.

    Bake for about 20 minutes until golden brown, turning them halfway through.

    Serve with different dipping sauces, if desired - chipotle sauce, salsa, ranch, and sour cream.

    Brief Description

    Similar to those served at Chili's - baked egg rolls with corn, black beans, spinach, chicken, and cheese.

    Main Ingredient:

    chicken

    Category:  

    Cuisine:  Southwestern

    Prep Time: 15 min
    Cook Time: 25 min

    Source

    http://www.sixsistersstuff.com/2014/01/baked-southwest-egg-rolls.html

    Posted By:

    vastrother@aol.com

    Posted On:

    March 6, 2017

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