These Southwestern Egg Rolls are a family favorite – filled with chicken, corn, beans, spinach and tex-mex spices. Serve with Avocado Ranch Dipping Sauce.
Originally posted November 2, 2007 – With New Year’s Eve coming up, I thought I’d re-share one of my very favorite appetizers – these Southwestern Egg Rolls. I have been making these for so long now, and they are always on the top of the request list from my husband. I have included directions below for frying or baking these. I prefer frying them (duh) but they work out great if you want to bake them as well. This is an appetizer recipe that will be a hit at any party!
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 Grilled Rib Eye Steaks with Parsley Garlic Butter. 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.
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- 1 tablespoon vegetable oil
- 1½ lbs boneless, skinless chicken breasts,cut into small bite-sized pieces
- 2 tablespoons minced red bell pepper
- 2 tablespoons minced green onion
- ½ cup frozen corn
- ¼ cup canned black beans, drained and rinsed
- 2 tablespoons frozen spinach, thawed and drained
- 2 tablespoons diced jalapeños
- ½ tablespoon fresh parsley, minced
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon salt
- dash of cayenne pepper
- ¾ cup shredded Monterey Jack cheese
- 5 8-inch flour tortillas
- vegetable oil, for frying
- ¼ cup smashed, fresh avocado (about half of an avocado)
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon buttermilk
- 1½ tablespoons white vinegar
- ⅛ teaspoon salt
- ⅛ teaspoon dried parsley
- ⅛ teaspoon onion powder
- dash of dried dill weed
- dash of garlic powder
- dash of pepper
- Heat the vegetable oil in a large skillet over medium heat. Add the chicken and cook until browned and cooked thorough. Add the bell pepper and onion and cook for another 3 minutes, until the vegetables are just softened.
- Add the corn, black beans, spinach, jalapenos, parsley, cumin, chili powder, salt and cayenne pepper. Cook the mixture for 5 minutes. Remove from the heat and stir in the Monterey Jack cheese.
- Wrap the tortillas in a clean, lightly moist cloth. Microwave on high for approximately 1 minute, until soft and pliable.
- Spoon equal amounts of the mixture into each tortilla. Fold in the ends, then roll tightly around the mixture. Secure with toothpicks, if needed. Place the egg rolls in a dish or on a baking sheet, cover with plastic wrap, then refrigerate until cold. (I think they are best when they are refrigerated for 24 hours.)
- When ready to cook, place a cooling rack on top of a baking sheet and preheat the oven to 350ºF.
- Heat about 1-inch of vegetable oil in a heavy skillet until about 350º. Working in batches, cook the egg rolls until browned on each side, then transfer to the cooling rack. When all of the egg rolls are fried, transfer them to the oven to bake for about 15 minutes, until heated through.
- Alternately, you can just bake these - spray the tops with nonstick cooking spray then bake until warmed through and the tortillas are crispy, 20-25 minutes.
- Cut each egg roll in half and serve with the Avocado Ranch Dipping Sauce.
- Combine all of the ingredients and mix well. Keep refrigerated.