Southwest Egg Rolls make a great appetizer or a quick after-school snack. These have the crunchiness of a regular egg roll, but with a southwest flair. They are fantastic!
Southwest Egg Rolls
I love making these egg rolls. It marries two of my favorite types of food – Southwestern and Asian. I have made these as both an appetizer, a lunch, and even an after-school snack for my kids if I’m feeling extra fancy.
Your guests will love how these little firecrackers burst with flavor. They aren’t spicy at all, so if you want to add a kick you can simply add some chopped jalapeños to the mix.
How to Make These Ahead of Time
If making as a snack for the kids, usually just one southwest egg roll will do the trick to curb hunger until dinnertime. If you are making these as an appetizer you can cut them in half or in thirds to make for easier eating for a crowd.
However I decide to serve them, I like to make a large batch of these and then freeze them. These take a little bit of prep time, but not much. You will be glad you made them up when you are in need of a quick snack or lunch. That way I can cook them up one or two at a time as needed.
If you are re-heating them from frozen, the southwestern egg rolls re-heat best in the oven at 400 degrees for about 15 minutes. However, if you need a really quick snack, you can also just throw them in the microwave for about 40 seconds to 1 minute.
Dipping Sauces for the Southwest Egg Rolls:
Yes, you can eat these flavorful snacks sans sauce, but why not try a few dipping sauces? There are a few options I recommend for you to try with these yummy egg rolls.
- The Best Guacamole Ever
- Cilantro Lime Dressing
- Cafe Rio Ranch Dressing
- Homemade Ranch Dressing
- Cheddar Cheese Fondue
How to Make Southwest Egg Rolls
- 1 Tbsp. oil
- 1 Lb. chicken breast
- 1 Tbsp. oil
- 1 onion chopped
- 1 clove garlic minced
- 1 red pepper finely chopped
- 14 oz black beans drained and rinsed
- 1 c. corn fresh is best but frozen works great
- 1 bunch cilantro chopped
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 1 tsp. salt or to taste
- pepper to taste
- 1 c. Monterey Jack cheese
- 12 flour tortillas
- Preheat oven to 400-degrees
- Heat oil over medium heat in large skillet.
- Cut up chicken into tiny pieces. Saute in oil until white all over. Remove chicken from skillet, set aside, and wipe skillet clean.
- Add another Tbsp. of oil to the skillet and add onion, garlic, and red pepper. Saute until onions become soft.
- Add chicken back to the skillet with the black beans, corn, cilantro, and seasonings.
- When chicken is cooked through and skillet ingredients are hot, add cheese and remove from heat.
- Stir cheese until combined with other ingredients.
- Drain any excess liquid from the mixture.
- Spoon about 3 Tbsp. of the chicken mixture into the middle of each tortilla (forming a line down the middle). Roll up each tortilla tightly to look like a taquito or flute.
- Place each roll-up on a cookie sheet and lightly spray each one with cooking spray.
- Bake until crispy (about 10-12 minutes).
- Serve with sour cream, ranch dressing, guacamole, and/or salsa.