Description
These Baked Southwest Egg Rolls are a flavorful and healthy twist on traditional egg rolls, filled with a delicious mixture of chicken, black beans, corn, and vibrant spices. Perfectly baked to crispy perfection and served with a zesty salsa-ranch dipping sauce, they make an ideal appetizer or snack for any occasion.
Ingredients
Scale
For the Egg Rolls
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2-3 boneless skinless chicken breasts, cubed small
- 1 green or red bell pepper, diced small
- 1 jalapeno pepper, membranes removed, seeded, finely minced
- 1 can black beans, rinsed and drained
- 1 cup frozen corn
- 1/3 cup salsa verde
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 cup cilantro, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 12 soft taco size flour tortillas
For the Salsa-Ranch Dip
- 1 cup light Ranch dressing
- 1 cup chunky salsa
Instructions
- Prepare the Salsa-Ranch Dip: In a bowl, thoroughly mix together the light Ranch dressing and chunky salsa. Cover and refrigerate the mixture to chill while you prepare the egg rolls, allowing the flavors to meld.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (205°C). Line a cookie sheet with tinfoil and spray it with cooking spray to prevent sticking and promote crispiness. Set aside.
- Sauté Aromatics and Chicken: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds until fragrant. Add the cubed chicken breasts along with the diced bell pepper and minced jalapeno. Stir well and continue cooking over medium-high heat for 5 to 7 minutes, or until the chicken is cooked through and no longer pink.
- Add Remaining Filling Ingredients: Mix in the rinsed black beans, salsa verde, frozen corn, chopped cilantro, cumin, chili powder, salt, and pepper. Stir to combine all ingredients evenly and cook until the mixture is heated through, about 2 to 3 minutes.
- Warm Tortillas: Heat a few tortillas at a time in the microwave for about 20 seconds, making them pliable for rolling.
- Assemble the Egg Rolls: Place approximately 1/2 cup of the chicken mixture onto the center of each warmed tortilla. Fold in the sides tightly and roll up the tortilla like an egg roll. Secure with toothpicks if needed to keep them closed during baking.
- Bake the Egg Rolls: Arrange the rolled egg rolls on the prepared cookie sheet. Spray the tops generously with cooking spray to help achieve a crispy texture. Bake in the preheated oven for 15 minutes or until the egg rolls are lightly browned and crispy on the outside.
- Serve: Remove the toothpicks, serve the baked Southwest egg rolls immediately with the chilled salsa-ranch dip for dunking. Enjoy!
Notes
- You can substitute chicken breasts with cooked shredded chicken to speed up prep time.
- For spicier egg rolls, leave jalapeno seeds in or add extra chili powder.
- Ensure tortillas are warmed properly to avoid cracking when rolling.
- Shrinking the filling portions inside each tortilla may help avoid overstuffing and difficult rolling.
- To keep the egg rolls crispy after baking, serve immediately—crispy texture diminishes upon standing.
