Southwestern Eggrolls

I had some leftover chipotle marinated chicken the other night and needed to make an appetizer and hence this recipe was born.  I was a little hesitant to bake the egg rolls wrappers as I did not think they would get crispy enough but lo and behold to my surprise they did and were perfect!!  I hate frying anything so I try to stick whatever I can in my oven and know that I know eggroll wrappers come out great in the oven I can’t wait to fill them with other things.  My mom is not a fan of black beans and corn in things but she loved these eggrolls and they are very mild so I’m sure they can please even your pickiest eaters.  These come together quickly and cook fast and are now a staple in our household.  The chicken filling would also be great over nacho chips and baked till melty.  Hope you try these soon!!!

Ingredients

    • 3 boneless skinless chicken breasts

 

    • 1 onion chopped

 

    • 1 green pepper chopped

 

    • 1 red pepper chopped

 

    • Half a packet of chipotle marinate or taco seasoning

 

    • Small can of mexicorn or chipotle corn

 

    • Can of black beans

 

    • Block of pepperjack shredded

 

    • Block of cheddar shredded

 

    • 2 packages of eggroll wrappers (the larger ones if using for dinner, the smaller ones for appetizer)

 

 

    • In a baking dish place the chicken breasts and sprinkle on the marinade and a little garlic salt.

 

    • Add the veggies on top and around the chicken.

 

    • Add half a cup of water to the pan and place in preheated 400 degree oven.

 

    • Remove chicken when cooked all the way through and veggies are tender.

 

    • Place chicken and veggies in a large bowl and shred with 2 forks.

 

    • Drain corn and beans and add to chicken mixture along with the 2 cheeses.

 

    • Sprinkle a little salt and pepper and a little hot sauce or salsa if you want things a little spicier.

 

    • Mix well.

 

    • Place an eggroll wrapper down in a diamond shape and add a little mixture to the middle of the wrapper shaping filling into a log shape.

 

    • Begin to roll up and halfway through tuck the ends in and finish rolling.

 

    • Place seam side down on a well greased cookie sheet.

 

    • Repeat till all mixture is gone.

 

    • Spray tops of eggrolls with cooking oil and top with a sprinkling of kosher salt (very important step

 

    • Bake in oven until browned and crispy.

 

  • Serve with sour cream, salsa or guacamole for dipping!!!


I have 7 Lovely Comments, I would love to have yours... on Southwestern Eggrolls

  1. avatar
    Vaughn Hatfield says:
    June 10, 2011

    where do you get the eggroll wraps? grocery store?

  2. avatar
    fangedangel32 says:
    June 10, 2011

    Yup you can get them at any grocery store, even walmart……but they are in the produce sections usually with the tofu and stuff, in the refridgerated produce section :)

  3. avatar
    countrygal says:
    June 18, 2013

    Cheese blocks come anywhere from 1/2 lb to 5 lbs or bigger. What size do you use?

    • avatar
      Life With The Crust Cut Off says:
      June 18, 2013

      Sorry, I usually just buy the regular 8 oz blocks of cheese. So you would need the 8 oz blocks for this recipe :)

  4. avatar
    June 18, 2013

    sounds very good will pick up wrapers tomorrow for making supper thanks for the recipe

    • avatar
      Life With The Crust Cut Off says:
      June 18, 2013

      Yay!! Let me know how you like it :)

  5. avatar
    Stacey says:
    May 4, 2016

    This sounds really close to Chili’s Southestern Eggrolls! Those are the bomb so I bet these are too! I am definitely trying these.,,

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