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Chilis Southwest Eggrolls

Crispy Chilis Southwest Eggrolls That Wow Every Bite

Delicious Chilis Southwest Eggrolls packed with smoky chicken, black beans, and cheese that are perfect for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 eggrolls
Course: Appetizers
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 12 wrappers Eggroll Feel free to use wonton wrappers for smaller bites.
  • 2 tablespoons Olive oil Any neutral oil can serve as a substitute.
  • 1 Red bell pepper Adds sweetness and color.
  • 1 Green bell pepper Adds sweetness and color.
  • 1 Red onion Provides sweetness; yellow onion is a great alternative.
  • 1 Jalapeño pepper Optional for added heat.
  • 1 can Black beans Rinse to cut sodium.
  • 1 cup Corn Frozen corn is a convenient option.
  • 2 cups Cooked chicken breast Swap for shredded tofu for a vegetarian twist.
  • 1 cup Monterey Jack cheese Feel free to use your favorite melting cheese.
  • 1 cup Pepper Jack cheese Feel free to use your favorite melting cheese.
  • ¼ cup Fresh cilantro Skip this if you’re not a cilantro fan.
  • 1 teaspoon Chili powder Adjust for desired flavor.
  • 1 teaspoon Cumin Adjust for desired flavor.
  • 1 teaspoon Garlic powder Adjust for desired flavor.
  • ¼ teaspoon Cayenne pepper Use sparingly if sensitive to heat.
  • to taste Salt Adjust according to your liking.
  • to taste Black pepper Adjust according to your liking.
For the Dipping Sauce
  • ½ cup Mayonnaise Greek yogurt works too!
  • ½ cup Sour cream
  • ¼ cup Buttermilk
  • 2 tablespoons Lime juice Lemon can be a perfect substitute.
  • to taste Additional spices Tweak according to taste preference.

Equipment

  • Skillet
  • Mixing Bowl
  • Deep pot
  • Baking Sheet
  • Whisk

Method
 

Step-by-Step Instructions
  1. In a skillet, heat olive oil over medium heat. Add diced red and green bell peppers and minced red onion, sauté for 5-7 minutes until softened.
  2. Stir in rinsed black beans and corn, cooking for an additional 2-3 minutes. Incorporate cooked chicken and spices, cooking for another 2-3 minutes until flavors meld.
  3. Mix in cheeses until melted, fold in cilantro, and allow the mixture to cool.
  4. Prepare eggroll wrappers on a clean surface. Place filling on each, fold and roll tightly, sealing with water.
  5. In a bowl, mix mayonnaise, sour cream, buttermilk, and lime juice until smooth. Adjust seasoning as desired.
  6. Heat oil in a deep pot to 350-375°F. Fry eggrolls in batches for 2-3 minutes per side until golden brown.
  7. Transfer to a serving platter and serve immediately with dipping sauce.

Nutrition

Serving: 1eggrollCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 400mgPotassium: 200mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 50mgCalcium: 200mgIron: 2mg

Notes

Store leftover eggrolls in an airtight container for up to 3 days. Assemble and freeze for up to 3 months before frying.

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