Southwest Chicken Eggrolls
Crispy, cheesy, and packed with bold Southwestern flavors, these baked Southwest Chicken Eggrolls are the perfect bite-sized appetizer.
INGREDIENTS:
- 1 rotisserie chicken, deboned and chopped
- 2 c. of frozen corn, thawed
- 2 c. of shredded Mexican cheese
- 1 container of fresh spinach, chopped
- 1 bunch of green onions, chopped
- 2, 4 oz. cans of green chilies
- 1-2 cans of black beans, drained and rinsed
- 2 tsp. of ground cumin
- 1 tbsp. of chili powder
- 2 tsp. of salt
- 1 tbsp. of black pepper
- ½ - 1 tsp. of cayenne pepper
- 2-3 pkgs. of eggroll wrappers
Optional: add other finely chopped veggies.
Optional toppings: guacamole, salsa, & sour cream.
DIRECTIONS:
- Preheat the oven to 425 degrees.
- In a large bowl, combine all the ingredients except the eggroll wrappers, and mix.
- Pour a small bowl of water & set aside.
- Place about ¼ of the ingredients in the center of the eggroll wrapper, fold the corners in, dip fingers in water to seal the dough, and roll up. Place on a baking sheet sprayed with oil and lightly spray the tops when finished (I use avocado oil).
- Bake for 14-15 minutes (flip once halfway through) until golden brown.
Yields 35-45 eggrolls.