Description
Chili Southwest Eggrolls are crispy, flavorful appetizers packed with seasoned chicken, black beans, corn, and cheese, served with a creamy avocado ranch or dipping sauce.
Ingredients
Units
Scale
- 2 cups cooked chicken breast, shredded
- 1 cup canned black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped spinach (fresh or thawed frozen)
- 1/4 cup chopped green onions
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 flour tortillas (6-inch size)
- Vegetable oil, for frying
Instructions
- In a large bowl, mix together the chicken, black beans, corn, cheese, red bell pepper, spinach, green onions, cumin, chili powder, salt, and pepper.
- Place about 1/4 cup of the filling mixture in the center of each tortilla and roll tightly, tucking in the ends to seal.
- Secure each roll with a toothpick if needed to keep from unrolling.
- Heat about 1 inch of vegetable oil in a deep skillet or pot over medium heat.
- Fry eggrolls in batches for 3-4 minutes per side, or until golden brown and crispy.
- Drain on paper towels and remove toothpicks.
- Serve warm with your favorite dipping sauce such as avocado ranch or salsa.
Notes
- For a healthier version, bake the eggrolls at 400°F (200°C) for 15-20 minutes or air fry at 375°F (190°C) for 10 minutes.
- You can prepare and freeze the eggrolls before frying for future use.
- Customize the filling with jalapeños or hot sauce for extra heat.
Nutrition
- Serving Size: 1 eggroll
- Calories: 210
- Sugar: 1g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg