I'm not sure they really qualify as Southwestern Eggrolls, because they're not made with eggroll or wonton wrappers. So, maybe it's more like Mini Southwestern Burritos That Taste Like Heaven?
This Southwestern Egg Rolls recipe was inspired by the Southwestern Egg Roll appetizer from Chili's that my husband loves so much. I know it's not at all authentic because I totally use tortillas. But you're welcome to use egg roll wrappers! I just don't want to.
The "egg rolls" are always a huge hit at parties and got me through several pregnancies because they freeze and reheat amazingly. They are the absolutely perfect food for when you're craving something tasty but just don't have the time or energy to cook from scratch. This recipe makes 100 (yes, for real!) egg rolls, so make it up, eat them for dinner, then freeze the other eighty and be so glad you did!
Southwestern Eggroll Ingredients:
- 10 boneless/skinless chicken breasts, cooked and shredded
- 6 bell peppers, chopped
- 1 bundle green onion, chopped
- 3 cans corn, drained (15 oz)
- 3 cans black beans, drained and rinsed (15 oz)
- 20 oz frozen/chopped spinach, thawed and drained
- ½ cup diced jalapenos (I used jarred)
- 1/4 cup minced garlic
- 3 TBS parsley, minced (I used dried)
- 1 TBS ground cumin
- 1 TBS ground chili powder
- 1 TBS ground cayenne
- 100 - 6" flour tortillas
- optional: ranch dipping sauce (here's my recipe for Simple Buttermilk Ranch Dressing)
Southwestern Eggroll, Directions:
- Saute green onion, bell peppers in your choice of oil/fat for about ten minutes until peppers are tender. Drain off excess liquid, then add remaining ingredients, stirring well.
- When everything is heated through, spoon mixture into tortillas and roll like a mini burrito. You can use a toothpick to secure, but I find that with a little practice, it's not necessary.
- If you're going to freeze, do so now. I like to freeze mine overnight on a large baking sheet and then dump them into gallon freezer bags in the morning when they're solid.
- If you're not freezing, chill for a few minutes to set.
- Finish on a sandwich press (or pan fry) until light golden brown.
- Cut in half and serve with ranch dressing.
Yields 100 ‘eggrolls’.
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