Description
These Baked Southwest Egg Rolls are a flavorful, crispy appetizer or snack featuring a zesty chicken and vegetable filling wrapped in soft flour tortillas, baked to golden perfection. Served with a cool and creamy salsa-ranch dipping sauce, they make a perfect party finger food or a fun family meal.
Ingredients
Scale
Egg Roll Filling
- 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 and 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
Other Ingredients
- 12 soft taco size flour tortillas
- Cooking spray
Salsa-Ranch Dip
- 1 cup light Ranch dressing
- 1 cup chunky salsa
Instructions
- Prepare the Salsa-Ranch Dip: In a bowl, mix together the chunky salsa and light ranch dressing until combined. Cover and chill in the refrigerator to let the flavors meld while preparing the egg rolls.
- Preheat the Oven: Set your oven to 400°F (200°C). Line a cookie sheet with aluminum foil and spray it with cooking spray to prevent sticking and aid crisping, then set aside.
- Sauté the Aromatics and Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds until fragrant. Add the cubed chicken breasts along with diced bell pepper and jalapeno. Cook over medium-high heat for 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.
- Add Remaining Filling Ingredients: To the skillet, add the rinsed black beans, frozen corn, salsa verde, cumin, chili powder, chopped cilantro, salt, and pepper. Stir well to combine all ingredients and continue cooking until the mixture is thoroughly heated through.
- Warm the Tortillas: Heat several tortillas at a time in the microwave for about 20 seconds to make them more 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 and roll tightly, just like an egg roll. Secure with toothpicks if necessary to keep them closed during baking.
- Arrange and Bake: Place all rolled egg rolls seam side down on the prepared cookie sheet. Lightly spray the tops with cooking spray to help create a crispy exterior. Bake in the preheated oven for 15 minutes or until the egg rolls are lightly browned and crispy.
- Serve: Remove from oven and serve immediately with the chilled salsa-ranch dipping sauce for a delicious contrast of hot and cool flavors.
Notes
- To make the egg rolls vegetarian, omit the chicken and add extra beans or sautéed vegetables.
- For extra crispiness, you can turn the egg rolls halfway through baking.
- Microwaving the tortillas before rolling prevents them from cracking and tearing.
- Feel free to customize the heat level by adjusting the amount of jalapeno or using a milder pepper.
- The salsa-ranch dip can be prepared a day in advance for convenience.
