Name: Baked Southwestern Chicken Egg Rolls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 tablespoons extra virgin olive oil; 1 pound ground chicken; 1/2 cup finely diced yellow onion; 1/2 cup finely diced red bell pepper; 1 teaspoon chili powder; 1 teaspoon smoked paprika; 1 teaspoon cumin; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 2 cloves garlic (minced); 1 15 ounce can black beans (drained and rinsed); 1 4 ounce can chopped green chilies; 1 cup chopped fresh baby spinach; 1/2 cup frozen corn kernels; 1/4 cup chopped cilantro; 2 tablespoons lime juice; 2 teaspoons lime zest; 1 1/2 cups shredded pepper jack cheese; 10 medium-sized flour tortillas; 2 tablespoons extra virgin olive oil (for brushing)

If you’re looking for a delicious, satisfying snack or appetizer, look no further than these Baked Southwestern Chicken Egg Rolls. Packed with flavor and a delightful crunch, these egg rolls are filled with a spicy mix of ground chicken, black beans, fresh veggies, and pepper jack cheese, all wrapped in a soft tortilla and baked to golden perfection. Perfect for game day, parties, or as a quick weeknight meal, these egg rolls are sure to become a family favorite.

What Sets This Recipe Apart

These Baked Southwestern Chicken Egg Rolls stand out because they are not only baked, which makes them a healthier alternative to traditional fried egg rolls, but they are also bursting with vibrant flavors and textures. The combination of spices like chili powder, smoked paprika, and cumin adds a depth of flavor that pairs perfectly with the freshness of the veggies and the creaminess of the cheese. Plus, they are versatile—feel free to customize the filling based on what you have on hand!

The Ingredient Lineup

To make these delicious Baked Southwestern Chicken Egg Rolls, you will need the following ingredients:

2 tablespoons extra virgin olive oil
1 pound ground chicken
1/2 cup finely diced yellow onion
1/2 cup finely diced red bell pepper
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 cloves garlic, minced
1 (15 ounce) can black beans, drained and rinsed
1 (4 ounce) can chopped green chilies
1 cup chopped fresh baby spinach
1/2 cup frozen corn kernels
1/4 cup chopped cilantro
2 tablespoons lime juice
2 teaspoons lime zest
1 1/2 cups shredded pepper jack cheese
10 medium-sized flour tortillas
2 tablespoons extra virgin olive oil (for brushing)

Recommended Tools

To make the preparation of Baked Southwestern Chicken Egg Rolls easier, gather these tools:

Large skillet – For cooking the filling.
Spatula – To mix and sauté the ingredients.
Baking sheet – For baking the egg rolls.
Parchment paper – To line the baking sheet for easy cleanup.
Pastry brush – For brushing the egg rolls with oil.
Measuring cups and spoons – For accurate measurements.
Mixing bowl – To combine the filling ingredients.

Directions: Baked Southwestern Chicken Egg Rolls

Step 1: Prepare the Filling

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the ground chicken and cook until it is browned and fully cooked, about 5-7 minutes. Break it up using a spatula as it cooks.

Step 2: Sauté the Vegetables

Add the finely diced yellow onion and red bell pepper to the skillet and sauté for about 3-4 minutes until they are soft. Stir in the minced garlic, chili powder, smoked paprika, cumin, kosher salt, and black pepper. Cook for an additional minute until the spices are fragrant.

Step 3: Mix in the Remaining Ingredients

To the skillet, add the drained black beans, chopped green chilies, chopped spinach, frozen corn, cilantro, lime juice, and lime zest. Stir everything together and cook for another 2-3 minutes, just until the spinach wilts. Remove from heat and let it cool slightly.

Step 4: Prepare the Tortillas

Preheat your oven to 400°F (200°C). Lay out the flour tortillas on a clean surface. Spoon about 2-3 tablespoons of the filling onto the lower third of each tortilla. Sprinkle with shredded pepper jack cheese.

Step 5: Roll the Egg Rolls

To roll the tortillas, fold the sides over the filling, then roll from the bottom up tightly. Place the rolled egg rolls seam-side down on a parchment-lined baking sheet. Repeat with the remaining tortillas and filling.

Step 6: Brush with Olive Oil

Using a pastry brush, lightly brush the tops of each egg roll with the remaining 2 tablespoons of extra virgin olive oil. This will help them crisp up nicely in the oven.

Step 7: Bake

Bake the egg rolls in the preheated oven for 15-20 minutes, or until they are golden brown and crispy. Be sure to flip them halfway through for even browning.

Step 8: Serve

Remove the egg rolls from the oven and let them cool slightly before serving. These Baked Southwestern Chicken Egg Rolls are delicious on their own or served with your favorite dipping sauce, such as salsa or guacamole.

Budget & Availability Swaps

If you’re looking to adjust the recipe based on budget or ingredient availability, consider the following swaps:

Ground chicken can be replaced with ground turkey or even a plant-based protein for a vegetarian option.
Use any color of bell pepper you have on hand—green, yellow, or orange work well too.
Swap black beans for pinto beans or kidney beans if that’s what you have.
Any cheese can be used instead of pepper jack; try cheddar or Monterey Jack for a milder flavor.
Fresh spinach can be replaced with kale or arugula for a different twist.

Cook’s Notes

Feel free to spice up the filling by adding diced jalapeños for an extra kick.
If you prefer a crispier texture, you can spray the egg rolls lightly with cooking spray before baking.
Customize the filling based on your taste preferences—add in ingredients like zucchini or mushrooms for extra veggies.
These egg rolls can be made ahead of time and frozen before baking. Just bake them from frozen, adding a few extra minutes to the cooking time.

Storing, Freezing & Reheating

Leftover Baked Southwestern Chicken Egg Rolls can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy again. For freezing, wrap the uncooked egg rolls tightly in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 3 months. Bake from frozen when ready to enjoy.

Handy Q&A

Can I use whole wheat tortillas instead of flour tortillas?

Absolutely! Whole wheat tortillas can be a great alternative and will add extra fiber to your egg rolls.

How do I ensure my egg rolls don’t burst open while baking?

Make sure to roll the tortillas tightly and seal the edges well. Additionally, avoid overfilling them to prevent them from bursting during baking.

What dipping sauces pair well with these egg rolls?

These Baked Southwestern Chicken Egg Rolls are delicious with salsa, guacamole, sour cream, or a creamy chipotle dipping sauce.

Can I make these egg rolls vegan?

Yes! Simply replace the ground chicken with a plant-based protein, and omit the cheese or use a vegan cheese option. You can also add more vegetables for extra flavor and texture.

Let’s Eat

These Baked Southwestern Chicken Egg Rolls are more than just a snack; they are a burst of flavor wrapped in a convenient and fun package. Whether you’re serving them at a gathering, packing them for lunch, or enjoying a cozy night in, these egg rolls will delight your taste buds and satisfy your cravings. Dive into this delightful recipe and elevate your snacking game today. Enjoy every crispy, cheesy bite!