Description
Enjoy this homemade version of Chili’s famous Southwest Eggrolls, filled with seasoned chicken, black beans, corn, peppers, and cheese, rolled in crispy tortillas and served golden brown.
Ingredients
Scale
- 2 cups cooked chicken breast, diced
- 1 cup shredded Monterey Jack cheese
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup frozen corn kernels, thawed
- 1/2 red bell pepper, finely diced
- 1/4 cup green onions, chopped
- 2 tablespoons chopped fresh spinach
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 8 medium flour tortillas
- Vegetable oil, for frying
Instructions
- In a large mixing bowl, combine the diced chicken, cheese, black beans, corn, red bell pepper, green onions, and spinach.
- Add the ground cumin, chili powder, and salt to the mixture. Stir well to evenly distribute the seasonings.
- Spoon about 1/3 cup of the filling onto the center of each tortilla. Roll up each tortilla tightly, tucking in the ends.
- Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Carefully add the eggrolls in batches and fry for 2-3 minutes per side, or until golden brown.
- Remove the eggrolls from the oil and drain on paper towels. Let cool slightly, then slice each eggroll in half diagonally and serve warm with your favorite dipping sauce.
Notes
- Serve with salsa or guacamole for added flavor.
- These eggrolls can be frozen before frying for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 eggroll
- Calories: 390
- Sugar: 2g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg