Description
Crispy eggrolls filled with tender chicken, cheeses, black beans, corn, and zesty peppers, perfect for any gathering.
Ingredients
Scale
- 12 eggroll wrappers
- 1 tablespoon olive oil
- 1 medium red bell pepper, finely diced
- 1 medium green bell pepper, finely diced
- 1 medium red onion, finely 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
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 1 cup mayonnaise (for dipping sauce)
- 1/2 cup sour cream (for dipping sauce)
- 1/4 cup buttermilk (for dipping sauce)
- 2 tablespoons chopped cilantro (for dipping sauce)
- 1 tablespoon lime juice (for dipping sauce)
- 1 teaspoon chili powder (for dipping sauce)
- 1/2 teaspoon cumin (for dipping sauce)
- 1/4 teaspoon garlic powder (for dipping sauce)
- 1/4 teaspoon onion powder (for dipping sauce)
- Pinch of cayenne (optional, for dipping sauce)
- Salt and black pepper to taste (for dipping sauce)
Instructions
- 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.
- Stir in black beans and corn, warming through for another 2-3 minutes.
- Add shredded chicken, chili powder, cumin, garlic powder, cayenne (if using), salt, and pepper. Cook for an additional 2-3 minutes.
- Reduce heat, add cheeses, and stir until melted and combined. Remove from heat and fold in cilantro. Allow cooling.
- Lay eggroll wrappers in a diamond shape, spoon filling, and fold tightly. Seal edges with water.
- Prepare the dipping sauce by whisking mayonnaise, sour cream, buttermilk, cilantro, lime juice, and spices until smooth. Chill for 30 minutes.
- Heat oil in a deep pot. Fry eggrolls in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
- Serve eggrolls hot with dipping sauce.
Notes
These eggrolls can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 eggroll
- Calories: 150
- Sugar: 3g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
Keywords: eggrolls, southwestern, appetizer, party food, crispy