Southwestern Egg Rolls

5 from 3 votes

Southwestern Eggroll

Created by: April Woods

Course Appetizer

Cuisine American

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

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25

I’m not sure they really qualify as Southwestern Egg rolls, because they’re not made with eggroll or wonton wrappers. So, maybe it’s more like Mini Southwestern Burritos That Taste Like Heaven?

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Ingredients

 

1x2x3x

• ▢ 10 boneless/skinless chicken breasts cooked and shredded
• ▢ 6 bell peppers small diced
• ▢ 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

Instructions

• Mix together all ingredients except flour tortillas.  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 griddle (or pan fry) until light golden brown.
• Cut in half and serve with ranch dressing.

Notes

Calories are automatically generated. For best results calculate based on your exact ingredients. 

 

Yields 100 ‘eggrolls’.

Nutrition

Calories: 600kcal

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Southwestern Eggroll Ingredients: 

• 10 boneless/skinless chicken breasts, cooked and shredded
• 6 bell peppers, small diced
• 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:

1. Mix together all ingredients except flour tortillas.  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.
2. 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.
3. If you’re not freezing, chill for a few minutes to set.
4. Finish on a sandwich press, or griddle (or pan fry) until light golden brown.
5. Cut in half and serve with ranch dressing.

Yields 100 ‘eggrolls’.