Chili's Spicy Southwest Egg Rolls

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"I started out making a southwest eggroll recipe that's on Zaar, but I left out a lot and added a lot and basically changed the whole thing, so here's my version :) *Note: I bake these, but they certainly could be fried in oil also."

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Ingredients

  • 2 chicken breasts
  • 1/4 tablespoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 2 tablespoons vegetable oil
  • 2 garlic cloves
  • 1 red bell peppers, finely diced
  • 1 small onions, finely diced
  • 2 jalapenos, finely diced
  • 1/2 cup frozen corn kernels
  • 1/3 cup canned black beans, drained and rinsed
  • 1/2 teaspoon cayenne pepper (optional)
  • 2 1/2 cups cheddar cheese, shredded
  • 15 egg roll wraps

Preparation

Step 1

Add 1 Tbsp vegetable oil to small skillet; preheat to medium-low. In a small bowl, combine chili powder, cumin, garlic powder & salt.

Rub seasonings mixture onto both sides of both chicken breasts; add chicken breasts to small skillet and cook 7-10 minutes, depending on thickness of your breast - until done, turning at least once.

While chicken is cooking, dice your vegetables. Once chicken is done, remove from heat; set aside.

Heat 1 Tbsp vegetable oil in large skillet; add diced red bell pepper, diced onion, minced garlic cloves and jalapenos to oil; saute until veggies are soft.

Once chicken is cool enough to handle, slice into small cubes and add to vegetable mixture. Stir in frozen corn and black beans; mix thoroughly. Add cayenne now if you want. Turn heat to low, and slowly add cheese. Once cheese has melted, remove skillet from heat.


TO ASSEMBLE EGG ROLLS:

Place eggroll wrappers so that the points are facing north/south. Place about 1 1/2 Tbsp of chicken/veggie mixture into center of wrapper. Spread it out log-shaped from side to side, leaving about 1 inch of the wrapper on each side.

Fold bottom point over mixture, then fold in each side. Then roll eggroll up remaining wrapper. I usually seal the final point with a brush of water. Repeat with each eggroll wrapper. When all the eggrolls are wrapped, freeze in a single layer for at least 4 hours and up to 2 months.

To cook, place frozen eggrolls on a cookie sheet, and bake at 375 degrees for 13-16 minutes. I like to dip these in a spicy avocado sauce or salsa.
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REVIEWS:

I made half with chicken and half without. My daughter is a vegetarian. I also made my own eggroll wrappers. This is a good recipe. Baked on a baking sheet with oil and turned after the bottoms browned. I loosely follow recipes as far as measuring spices. Good flavor. I will make this again. BTW, I baked these at 450 degrees.

I was very happy to find this recipe. Do not let the ingredient list overwhelm you. I did not change a thing everything worked perfectly. I did fry them at 360 for 3 minutes but next time I will make enough to freeze and bake my portion and fry the rest just to save some calories. Thank you for this wonderful recipe.

These eggrolls are wonderful. I triple the recipe, because my grown chldren want them to take home. So easy and we like them fried.

Delicious, and 5 stars from DH also! I left out the red pepper & cayenne for the kids, and then instead of freezing, placed them on a cookie sheet, brushed them with oil and cooked them on the grill for a few minutes, flipping once. They got beautifully crispy & browned! I also stuffed them fairly full, so only got about 10 egg rolls. Very helpful instructions, by the way!! We dined very happily on them, thank you!!

These were absolutely fabulous....that's all I have to say!!! Wonderful taste, and great texture after frying...will definitely make again!









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