If I’m at Chili’s, I usually order their Baked Southwest Egg Rolls as my meal. I am not always the biggest egg roll fan. I mean, I will eat them if they are in front of me, but I won’t specifically order them – UNLESS I’m at Chili’s.
They are amazing fried, just like they serve them at the restaurant, but I try to avoid frying my foods at home (probably because I hate having my whole house smell like what we ate for dinner). I came across this recipe for Baked Southwest Egg Rolls – and they were right up to par. Plus, you cut down on calories by cutting out the frying! They perfect for an appetizer, or for your main dish.
Recipe Ingredient Notes
To make baked Southwest egg rolls, you will need the following ingredients:
- Olive oil
- Green onion
- Red bell pepper
- Frozen corn
- Canned black beans
- Frozen Spinach
- Jalapeno peppers
- Skinless chicken breast
- Ground cumin
- Chili powder
- Salt
- Cayenne pepper
- Monterey jack cheese (shredded)
- Egg roll wrappers
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Baked Southwest Egg Rolls
- Preheat oven to 400℉.
- Add olive oil to a large skillet over medium-high heat.
- Add green onion and red bell pepper and sauté for 3-5 minutes, or until soft.
- Add corn, black beans, spinach and jalapeño peppers and cook until heated through.
- Add the chicken, cumin, chili powder, salt, and cayenne pepper until well combined.
- Remove from heat and stir in the cheese.
- Place egg roll wrapper on a flat, clean surface with a corner facing you, and add about ¼ 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 egg rolls on a baking sheet sprayed with nonstick cooking spray.
- Spray the tops of egg rolls with cooking spray.
- Bake for 20 minutes, or until golden brown, flipping halfway through.
Recipe Notes
I love these egg rolls as they are, but I also love topping them off with salsa, sour cream, guacamole, etc. We also love putting on fresh vegetables, such as olives, tomatoes, cucumbers, banana peppers, etc. You can easily make these your now, by adding your favorites as well. My kid love dipping them in ketchup.
Enjoy More Delicious Hot Appetizers
Whether meatballs, chicken wings, nachos, or quesadillas, there’s nothing to start out a party better than an appetizer. Browse our comprehensive list of hot appetizer recipes.
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Baked Southwest Egg Rolls Recipe
Ingredients
- 1 Tablespoon olive oil
- 2 Tablespoons green onion, minced
- 2 Tablespoons red bell pepper, minced
- ⅓ cup frozen corn
- ¼ cup canned black beans, (drained and rinsed)
- 2 Tablespoons frozen spinach, (thawed and drained)
- 2 Tablespoons jalapeno peppers, (diced – remove seeds for less heat)
- 1 boneless, skinless chicken breasts, (cooked and diced)
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- pinch cayenne pepper
- ¾ cup shredded Monterey Jack cheese
- 6 egg roll wrappers
Instructions
- Preheat oven to 400℉.
- Add olive oil to a large skillet over medium-high heat.
- Add green onion and red bell pepper and sauté for 3-5 minutes, or until soft.
- Add corn, black beans, spinach and jalapeño peppers and cook until heated through.
- Add the chicken, cumin, chili powder, salt, and cayenne pepper until well combined.
- Remove from heat and stir in the cheese.
- Place egg roll wrapper on a flat, clean surface with a corner facing you, and add about ¼ 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 egg rolls on a baking sheet sprayed with nonstick cooking spray.
- Spray the tops of egg rolls with cooking spray.
- Bake for 20 minutes, or until golden brown, flipping halfway through.
Notes
Nutrition
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