Description
Southwestern Egg Rolls are a flavorful appetizer combining creamy avocado, spicy chicken, black beans, and melted pepperjack cheese wrapped in crispy flour tortillas. Perfect for parties or game day, these rolls offer a delicious blend of Tex-Mex flavors with a crunchy exterior and a savory, cheesy filling.
Ingredients
Scale
Dipping Sauce
- ¾ cup SideDish Classic Ranch
- ½ avocado
- 1 tablespoon lime juice
Egg Roll Filling
- 1 tablespoon + ¼ cup avocado oil
- ½ cup finely diced red bell pepper
- ½ cup finely diced red onion
- 2 garlic cloves (minced)
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 1 tablespoon chili powder
- ½ teaspoon ground cumin
- 1 (15-ounce) can black beans (drained and rinsed)
- 1 cup frozen corn
- 1 cup small-diced rotisserie chicken
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon hot sauce (I use Tapatio)
- 4 cups baby spinach
- ½ cup low sodium chicken broth
- 1 cup shredded pepperjack cheese (sub Monterey Jack)
- ¼ cup finely chopped fresh cilantro
- 8 burrito-sized flour tortillas
Instructions
- Prepare the Dipping Sauce: In a small bowl, mash the avocado and mix it with ¾ cup Classic Ranch dressing and 1 tablespoon lime juice until smooth. Refrigerate to let flavors meld.
- Cook the Vegetables: Heat 1 tablespoon avocado oil in a large skillet over medium heat. Add the diced red bell pepper, red onion, and minced garlic. Season with 1 teaspoon kosher salt, ½ teaspoon pepper, 1 tablespoon chili powder, and ½ teaspoon ground cumin. Sauté until vegetables are tender, about 5-7 minutes.
- Add Beans and Corn: Stir in the drained black beans and frozen corn. Cook for another 2-3 minutes to heat through.
- Incorporate Chicken and Seasonings: Add the diced rotisserie chicken, 2 tablespoons lime juice, and 1 tablespoon hot sauce. Mix thoroughly and cook for another 2 minutes.
- Wilt the Spinach: Add the baby spinach and low sodium chicken broth to the skillet. Stir continuously until the spinach wilts and the mixture is slightly thickened, about 3-4 minutes. Remove from heat and stir in the shredded pepperjack cheese and chopped cilantro until cheese is melted and evenly distributed.
- Assemble the Egg Rolls: Lay a burrito-sized flour tortilla on a flat surface. Spoon approximately ½ cup of the filling onto the center of each tortilla. Fold in the sides and roll tightly to form an egg roll.
- Heat Oil for Frying: Heat the remaining ¼ cup avocado oil in a large skillet over medium-high heat until shimmering.
- Fry the Egg Rolls: Place the rolled tortillas seam-side down in the hot oil. Fry for 2-3 minutes per side or until golden brown and crispy. Work in batches to avoid overcrowding. Drain on paper towels.
- Serve: Serve the crispy Southwestern Egg Rolls hot with the prepared avocado ranch dipping sauce.
Notes
- You can substitute chicken with cooked turkey or keep it vegetarian by omitting meat and adding extra beans or tofu.
- For a spicier version, increase the hot sauce or add diced jalapeños to the filling.
- To ensure crispiness, do not overcrowd the pan while frying and maintain the oil temperature.
- Leftover filling can be used as a taco filling or burrito stuffing.
- Use gluten-free tortillas to make this dish gluten free.
Nutrition
- Serving Size: 1 egg roll
- Calories: 239 kcal
- Sugar: 2 g
- Sodium: 635 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 31 mg
