Southwest Egg RollS
These Southwest Egg RollS are bursting with bold flavors and a crispy shell! A fun, tasty twist perfect for snacks or dinner any day of the week.
Servings: 8 servings
Ingredients
- 2 teaspoons canola, avocado, or grapeseed oil for cooking the chicken and veggies
- 1 chicken breast chicken breast cut into ½-inch cubes
- ½ cup corn frozen or fresh
- 2 tablespoons red bell pepper minced
- 3 tablespoons green onion minced
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ cup black beans drained and rinsed
- 2 cups fresh spinach loosely packed, chopped into roughly 1-inch pieces
- 2 tablespoons cilantro minced
- ½ cup cheddar, Colby Jack, or pepper jack cheese grated
- 8 6-inch flour tortillas flour tortillas whole wheat works well too
- canola oil for frying or baking
Instructions
- Heat 2 teaspoons of your chosen oil in a large skillet over medium-high heat. Add the cubed chicken breast and cook for about 5-6 minutes, stirring occasionally until the chicken is cooked through and golden. Toss in the corn, red bell pepper, and green onion, cooking for another 2-3 minutes until the veggies soften slightly.
- Sprinkle in the chili powder, garlic powder, salt, cumin, and paprika. Stir well to coat the chicken and vegetables evenly with the spices. Remove from heat and let the mixture cool slightly.
- In a large mixing bowl, combine the chicken and veggie mixture with the black beans, chopped spinach, cilantro, and grated cheese. Mix gently until everything is well distributed. The residual heat will slightly wilt the spinach, keeping it tender but vibrant.
- Lay a tortilla flat on your work surface. Spoon about ¼ cup of the filling in a line across the center, leaving about 1.5 inches border on all sides. Fold the sides inward, then roll tightly from the bottom up to enclose the filling completely, creating a neat egg roll shape. Repeat with the remaining tortillas and filling.
- To fry: Pour canola oil into a frying pan to a depth of about ½ inch and heat over medium heat until shimmering. Carefully place 2-3 egg rolls at a time in the oil, frying for about 2-3 minutes per side or until golden and crispy. Remove and drain on paper towels.
- To bake: Preheat your oven to 425°F (220°C). Lightly brush each egg roll with canola oil and place on a baking sheet lined with parchment paper or a wire rack. Bake for 15-20 minutes, flipping halfway through, until crisp and golden.
- Serve your Southwest Egg RollS hot with a side of your favorite dipping sauce. For a truly irresistible pairing, try them with the tangy and creamy Raising Canes Sauce or a bright and vibrant Red Pepper Coulis. These sauces complement the smoky and spicy flavors perfectly.
Equipment
- Large Skillet
- Mixing Bowl
- Cheese grater
- Pastry brush
- Large frying pan
- Deep Fryer
- Baking Sheet
- Wire Rack
- Paper Towels
Notes
- These egg rolls can be fried or baked depending on your preference for crispiness and healthiness.
- Store cooked egg rolls in an airtight container in the refrigerator for up to 3 days; reheat in the oven for best texture.
- Freeze uncooked egg rolls on a baking sheet, then transfer to a freezer bag for longer storage; cook from frozen, adding extra time.