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Southwestern Egg Rolls | www.tasteandtellblog.com

I’ve only been married just under 2 years. (Our anniversary is on the 11th!) I think back to my single days, and to dating, and to what I would do to win the heart of whatever boy it was that I was interested. I have always believed that the way to a man’s heart is through his stomach. And I had my “special” meal I would serve when I was trying to win the heart of a suitor. Maybe for others, this would be Cider Glazed Lamb Chops, or Rib-Eye Steaks in Red-Wine Sauce. But not for me!! My go-to recipe – the one I knew would impress – was always Southwestern Egg Rolls. Yes, you read that correctly. Like the ones they serve at Chili’s. No, ladies and gentlemen – this is not a gourmet meal by any means, but let me assure you – it worked every time. This recipe has never failed to impress for me. It’s what I made for my husband the first time I cooked for him – so it obviously worked!!

This is really easy to put together, and the best part about it is that it can be assembled ahead of time and then just cooked before serving. In fact, they are even better if they spend some time in the refrigerator first.

I got this recipe from my sister, but if you do a google search, you will come up with hundreds of recipes. Most of them are basically the same, so you really can’t go wrong. Don’t skip on the dipping sauce, though, and don’t think that some bottled dressing will substitute, because then you will really be missing out! The recipe says to fry these, but I like to fry them for only a minute or two on each side, put them on a baking sheet, and then let them spend 15-20 minutes in the oven. My other hint is about the tortillas. I used to always make these with the normal flour tortillas you buy at the grocery store, but then my husband introduced me to some tortillas (I find them at Costco) that are raw flour tortillas. You just cook them for a few minutes on each side and then you have fresh tortillas. I think I like these better for a few reasons. First, you can just under-cook them, which makes them easier to work with and they continue to cook during the fry/bake. Secondly, they are a lot thinner than the normal pre-made tortillas. And third – they just taste a whole lot better!!

I made these for a bridal shower a few weeks ago, and they passed with flying colors. In fact, my mother-in-law threw the shower and asked me to specifically bring these.

Southwestern Egg Rolls

3 chicken breast halves, cooked – either shred or cube
2 tablespoons red bell pepper, minced
2 tablespoons green onion, minced
1/2 cup frozen corn
1/4 cup canned black beans, drained and rinsed
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced jalepenos (I usually use the jarred ones)
1/2 tablespoon parsley, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
dash of cayenne
3/4 cup Monterey Jack cheese, shredded
5-8″ flour tortillas

Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender

Mix chicken into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.

Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.

Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the refrigerator. These are best if refrigerated for 24 hours.

In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.


Fry each stuffed tortilla for about 2 minutes on each side, drain on a paper towel, then transfer to a baking sheet. Bake for 15 to 20 minutes or until heated through.

Avocado Ranch Dipping Sauce

1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dill weed
dash garlic powder
dash pepper

Smash avocado. Combine all ingredients and mix well. Keep refrigerated.


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20 Responses to Southwestern Egg Rolls

  1. Brilynn says:

    I definitely try to win people over with cooking/baking, it’s the only weapon I’ve got! And I think I’m about to steal your recipe and add it to my repertoire…

  2. Mommy Chef says:

    I can attest that a way to a man’s heart is through his stomach.And those look amazing.

  3. Courtney says:

    oh my goodness i am going to have to try these i love love love the southwest eggrolls at chilis. my 2 year anniversary is the 19th, congrats and have a wonderful day :)

  4. Anh says:

    What an interesting recipe! It is new to me! Thanks for sharing my friend!

  5. kellypea says:

    The list of ingredients on these is perfect. And we’re hooked on the raw tortillas you mentioned. They last quite a long time and we cook them as we need them. Your “egg rolls” look really tasty!

  6. Shandy says:

    Deborah, The raw tortillas are a great idea! What is even better is that I have a Costco that just opened for business today and is only 15 minutes from my home. It’s really strange though, because I live in the country. Your egg rolls will be a complete hit at my home and I’ll let you know how much everyone liked them after they are made =D

  7. Valli says:

    We will be having a pot luck coming up soon. Consider these delicious tried and true rolls to be on the menu!!!

  8. Shawnda says:

    I could say that my husband would love that I found this recipe but I’d be lying. I don’t think that *I’ve* ever ordered anything else but these eggrolls at Chili’s :)

  9. glamah16 says:

    Oh my. They look so good and satisfying. I agree thats how I try to win my men(past:-) and thats how I got my current one. It may be old fashioned but it works. My non cooking girlfriends and family members agree that they need to brush up on their skills.

  10. Mademoiselle Emilie Eats says:

    These sound so good! I’m not complaining if they’re gourmet or not.
    I’m going to look for those tortillas, thanks for sharing.

  11. April says:

    Can I just say that I love you?! These are my absolute favorite thing!!!

  12. Beth G. says:

    I can’t wait to make these!! This is one of my favorite eat-out items :)

  13. Marie says:

    Those egg rolls look fantastic. It’s my husband and mine’s 7th anniversary on the 11th of this month too!

  14. Chris says:

    Holy moly! I am so excited for these. The SW Egg Rolls are what I order when/if I go to Chilis and now you have provided me with the recipe. woohoo! Thanks!

    (Happy early anniversary!)

  15. Nora B. says:

    Hi Deborah,
    Thanks for dropping my by blog.

    These egg rolls and the dipping sauce sounds like good party food or even for a picnic. Although there are lots of recipes for this like you said, it’s good to use one that’s tried & tested by you & your sis. I’m also not familiar with this, so thanks for teaching me something new. I’m sure that my it will be popular in this household.

    How wonderful that you will be celebrating your 2nd anniversary – congratulations!

  16. Shayne says:

    I love these and my friend Amy made them vegetarian but the recipe is about the same. it is too bad that I am the only one that will eat them. the filling is also very good on corn chips like nachos too.

  17. Susan says:

    Hi! I made these tonight for my family of 6. This is the first thing that we ordered when we would go to Chilis in the U.S. We are now missionaries in Nassau and there is no way we could afford Chilis if there was one (there isn’t). These were absolutely awesome. They look and taste exactly like the real thing. My family was impressed. Thank you so much for taking the time to research and develop this recipe. God Bless You~


  18. Mikeys Momma says:

    As a classically trained chef, I ran across your site and said I’ll try those…and I have to say WAY TO GO!!!! They were delicious~ I would have never known you were not a TRUE chef if you had not said so….Keep up the amazing work!

  19. Maven MOmma says:

    I have made these a LOT!!! They are INCREDIBLE and the HIT of every party I bring them too!

  20. […] I’ve said it before, and I’ll say it again – I never imagined the opportunities this little blog of mine would bring into my life. When I started this blog nearly 3 years ago, I thought it would mostly be a private place for me to keep track of my recipes and practice photography. Little did I know that I would eventually be published in a magazine and newspaper, that I’d have the opportunity to write for a blog with other wonderful bloggers, be a part of some fantastic communities, and now, I will be making my television debut. I’m super excited, and super scared. Another great blogger – Stephanie at Stephanie’s Kitchen was on this local tv program a few weeks ago, and she did a wonderful job. So for any of you Utahns out there, keep a look out on Thursday on Studio 5 – I’ll be making one of my favorite recipes – Southwestern Egg Rolls. […]

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