Description
Crispy eggrolls filled with chicken, colorful peppers, and zesty spices, served with a tangy Southwest ranch dipping sauce.
Ingredients
Scale
- 12 eggroll wrappers
- 1 tablespoon olive oil
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 medium red onion, diced
- 1 jalapeño pepper, seeded and minced (optional)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 cup cooked chicken breast, shredded
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup pepper jack cheese, shredded
- 1/4 cup fresh cilantro, chopped
- Spices: 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper (optional), salt, and black pepper to taste
Instructions
- Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add diced red bell pepper, green bell pepper, red onion, and jalapeño (if using). Cook until softened, about 5-7 minutes.
- Incorporate the beans and corn: Stir in the black beans and corn. Cook for another 2-3 minutes until heated through.
- Combine the chicken and seasonings: Add shredded chicken, chili powder, cumin, garlic powder, cayenne (if using), salt, and black pepper. Stir well and cook for an additional 2-3 minutes.
- Melt in the cheeses: Reduce heat to low and fold in the Monterey Jack and pepper jack cheeses. Stir until melted and creamy.
- Finish with freshness: Remove from heat and stir in cilantro. Allow filling to cool slightly.
- Prepare your work surface: Lay out eggroll wrappers, filling, and a bowl of water.
- Add the filling: Spoon about 1/4 cup of cooled filling onto the center of the wrapper.
- Folding technique: Fold bottom corner over filling, then the sides, brush with water, and roll tightly.
- Fry: Heat vegetable oil in a deep pot to 350-375°F (175-190°C). Fry eggrolls in batches for about 2-3 minutes per side until golden brown.
- Drain excess oil: Use a slotted spoon to remove eggrolls and drain on paper towels.
- Serve with Southwest ranch dipping sauce.
Notes
You can customize the filling with more vegetables or different cheeses. Great for meal prep and can be frozen before frying.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 eggroll
- Calories: 200
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
Keywords: eggrolls, appetizer, Southwest, crispy, chicken