This post may contain affiliate links. Please read my disclosure policy.
Baked southwestern egg rolls with chicken, black beans and cheese make a perfect game day or party appetizer – these are always a hit!
I’m back with another Foodie Football Fans recipe collaboration with my fellow food bloggers and today we’re bringing you ideas for the Big Game! Everything from snacks and appetizers to main dishes you can serve your friends and family while you watch the game.
You may remember our previous Foodie Football posts.
I made my easy chicken roll-ups with cream cheese and veggies for our tailgating party and easy pimiento cheese crackers for our team-themed round-up for my Southern Carolina team.
But my team didn’t have such a great year this year…
We went all the way last year, and now we’re not even in the playoffs, so I’m a little less jazzed.
On the other hand, we lost at the Super Bowl last year and that’s the day my oven completely broke, so maybe low key is good. 😂
Plus, more time to focus on the food! Cause sometimes that’s the best part. Or maybe all the time. 😉
Today I’m sharing these easy baked southwestern egg rolls. I’ve been making these babies on repeat recently because they’re so fun and tasty and a great way to serve a crowd!
I took them to my girls group get together last month and then a couple of weeks ago, took them over to a neighbor’s house when we had a get together there on our snow day. They were devoured both times!
I use store-bought egg roll wrappers for these baked egg rolls and stuff them with an easy mixture of chicken, beans, cheese and all kinds of great Southwestern style seasonings. 👌
The mixture alone is delicious! In fact, I have some friends who are gluten free so I took the extra mixture in a bowl and they scarfed it up – some with gluten free crackers, some just by the spoonful.
So you’ll be glad to end up with some extra!
A few notes on these baked southwestern egg rolls:
- You can prep the filling mixture for these ahead of time and just wrap and bake them when you’re ready to serve. I’ve also reheated these in the oven after they’ve cooked, so you could do that too. Put them in a 275 degree oven for 10 minutes or until warmed through.
- You can substitute a Mexican style blend cheese or use all cheddar or all Monterey Jack cheese if you prefer.
- You can substitute fresh, canned or frozen corn (thawed) in place of the Mexican if you want.
- Need a vegetarian version? Just omit the chicken.
- As I mentioned, you’ll have about 1 cup of leftover chicken mixture. You can serve it on the side with chips or crackers or save it for a light lunch. I’ve even used it to stuff into taco shells for the kids as dinner. 👍
I hope you give these baked southwestern egg rolls a try for your game day eats – or just any time you need a fun appetizer!
And be sure to check out all the other delicious Foodie Football Fans posts below!
Enjoy!
XO,
Kathryn
P.S. Check out my latest VIDEO for these baked southwestern egg rolls:
Baked southwestern egg rolls
Easy baked southwestern egg rolls with chicken, black beans and cheese make a perfect game day or party appetizer!
Ingredients
- 1 15.5 oz. can black beans, rinsed and drained
- 1 small bell pepper, finely chopped (or 5-6 sweet mini peppers)
- 1 10 oz. can Mexicorn, drained
- 1 4 oz. can diced green chilies
- 1 cup diced cooked chicken breast - leftover, grilled or baked chicken or from a store-bought rotisserie chicken
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 package egg roll wrappers (24 wrappers)
- 1 tablespoon extra virgin olive oil
For serving
- Salsa, sour cream or Greek yogurt or guacamole
Instructions
Preheat oven to 425.
Combine all ingredients, except the egg roll wrappers and olive oil, in a medium bowl and stir to combine.
Lay an egg roll wrapper flat on your counter. Spoon about 3-4 tablespoons of the filling into the middle bottom third of the wrapper, leaving some space around the edges. Fold the sides over and then roll up the egg roll. Place seam side down on a baking sheet. (Watch the video at the top of this post to see this in action.)
Repeat with remaining egg roll wrappers until all are filled. (You’ll have leftover of the mixture).
Brush the tops of each egg roll with olive oil.
Bake at 425 for 15 minutes, until the egg rolls are golden brown and edges are crispy.
Serve warm with salsa, sour cream/Greek yogurt or guacamole.
Recipe Notes
You can prep the filling mixture for these ahead of time and just wrap and bake them when you’re ready to serve. I’ve also reheated these in the oven after they’ve cooked, so you could do that too. Put them in a 275 degree oven for 10 minutes or until warmed through.
You can substitute a Mexican style blend cheese or use all cheddar or all Monterey Jack cheese if you prefer.
You can substitute fresh, canned or frozen corn (thawed) in place of the Mexican if you want.
You can omit the chicken for a vegetarian version.
You’ll have about 1 cup of leftover chicken mixture. You can serve it on the side with chips or crackers or save it for lunch.
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 335kcal Calories from fat 91 | |
| % Daily Value | |
| Total Fat 10g | 15% |
| Saturated Fat 4g | 20% |
| Transfat 0g | |
| Cholesterol 32mg | 11% |
| Sodium 550mg | 23% |
| Carbohydrate 45g | 15% |
| Dietary Fiber 4g | 16% |
| Sugars 1g | |
| Protein 16g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans — and we want to share our love for our teams, the game and the food that brings us all together on game day.
Classic Potato Salad by Celebrating Family
Chili Cheese Burritos by Love Bakes Good Cakes
Fruit Spring Rolls with Key Lime Cheesecake Dip by Body Rebooted
Slow Cooker Buffalo Chicken Sliders by Dash of Herbs
Mediterranean Seven Layer Dip by The Culinary Compass
Chicks in a Blanket with Apricot Sauce by Mom’s Messy Miracles
Jalapeno Pale Ale Chili by Beer Girl Cooks
Jalapeno Popper Pull Apart Bread by The Life Jolie
Sausage Pepperoni Pizza Dip by Feast + West
Mini Bacon Ranch Cheese Balls by Honey & Birch
Cookie Dough Cheese Ball by Bread Booze Bacon
Hawaiian Pizza Jalapeno Poppers by Love & Flour
Meatloaf Sliders by Foodtastic Mom
Wonton Taco Cups by A Mind Full Mom
Pancetta and Smoked Mozzarella Arancini by The Secret Ingredient Is
Bean and Cheese Taco Bites by The BakerMama
Monte Cristo Poppers by See Aimee Cook
Chile Beer Sangria by Cake ‘n Knife
Low Carb Stuffed Crust Pizza by Sustaining the Powers
Puff Pastry Pizza Bites by The Mexitalian
No Churn Pistachio Baklava Ice Cream by Club Narwhal
Roasted Jalapeno Poppers by Off the Eaten Path
Buffalo Cauliflower Mac and Cheese by Hello Little Home
Jalapeno Popper Chicken Wings by Around My Family Table
Gluten Free Bread Sticks by What A Girl Eats
Cheesy Beef Dip by Polka Dotted Blue Jay
Buffalo Chicken Deviled Eggs by The Crumby Cupcake
Greek Meatballs by Two Places at Once
Baked Taco Empanadas by Simplify, Live, Love
Cheese Sticks by Coffee Love Travel
Bacon Wrapped Blue Cheese Meatballs by West via Midwest
Puff Pastry Bacon Pizza Twists by 2 Cookin Mamas
Skillet Chicken Queso Dip by foodbyjonister
Spicy Sausage Rolls by Peanut Blossom
Protein Dark Chocolate Truffles by The Creative Bite
Chickpea Pepper Cheese Poppers by Bucket List Tummy
Maple Cranberry Apple Sangria by Order in the Kitchen
Meyer Lemon Shandies by The Speckled Palate
Game Day Fried Deviled Eggs with Chow Chow Relish by For the Love of Food
Buffalo Chicken Eggrolls by Simple and Savory
Pastrami Nachos by A Little Gathering
Shrimp Ceviche Dip by Glisten and Grace
Football Bourbon Balls + Boozy Lemonade by Culinary Adventures with Camilla
Apple Cider Mimosas With A Sparkly Sugar Rim by And She Cooks
Pulled Pork Stuffed Corn Dogs by Nik Snacks
Easy Pepperoni Rolls by Me and My Pink Mixer
Real Boneless Chicken Wings by Macheesmo
Califlower Tater Tots by Living Well Kitchen
Cheeseburger Naan Pizza by Shaws Simple Swaps
Red Velvet Ginger Rum Balls by Cafe Terra
Crab Rangoon by Brunch-n-Bites
Sweet n’ Spicy BBQ Popcorn by Life’s Ambrosia
Buffalo Chicken Rolls by Loves Food, Loves to Eat
Crowd Pleasing Steak Fajita Dip by Lizzy is Dizzy
Sriracha Hummus Pinwheel Sandwiches by Casa de Crews
Simlple Meatball Sub Sliders by Loaves & Dishes
Maple-Mustard Bacon Chicken Bites by An Oregon Cottage
Soft Pretzels with Beer Cheese & Honey Mustard Dipping Sauces by A Simpler Grace
Ricotta Stuffed Sausage Meatballs by A Joyfully Mad Kitchen
Karen @ Seasonal Cravings says
January 18, 2017 at 11:06 AMThese look so delicious and I know my football watching family would love these. You make it easier with all those step by step photos!
Kathryn says
January 18, 2017 at 8:46 PMThanks Karen! I hope you give them a try – they are perfect for game day eats! 😊
Cheyanne @ No Spoon Necessary says
January 18, 2017 at 2:09 PMConfession, I LOVE the southwestern egg rolls at chili’s. I haven’t had them in ages, but I remember how good they are!! But Soooo many calories! I love that you lightened them up by baking them! Now I can devour a few dozen without feeling so guilty!! Can’t wait to make these! I’m going to double the filling, because I know I’ll be eating it with a spoon while rolling the eggrolls! 😉 Cheers, chicka!
Kathryn says
January 18, 2017 at 8:46 PMWoo hoo! Now you can make them at home and feel good about eating ALL the egg rolls! 😉
T says
January 28, 2017 at 10:25 PMYeah, I’m gonna do the exact same too!
Kathryn says
January 29, 2017 at 1:28 PMI hope you love them! 😊
Kristen Chidsey says
January 18, 2017 at 3:25 PMLove this recipe! And great video!
Kathryn says
January 18, 2017 at 8:52 PMThanks Kristen!! 😊
Jess Wright @ The Cookbook Obsession says
January 18, 2017 at 5:57 PMThis southwestern filling looks fan-freakin-tastic! I think I’ll try some of these fried and bake the rest, they will be perfect for our SuperBowl party next month.
Kathryn says
January 18, 2017 at 8:55 PMThe filling is addictive and delicious all on its own Jess! Hope you do try these, baked or fried! 😊
Kelli McGrane says
January 18, 2017 at 7:01 PMThese would be a hit with my friends for the Super Bowl! Love how easy they look too.
Kathryn says
January 18, 2017 at 8:56 PMThanks Kelli! Hope you give them a try – they always go fast!
Marla Meridith says
January 20, 2017 at 1:26 AMI’m so digging these!
Kathryn says
January 22, 2017 at 11:13 AMThanks Marla! They’re a party favorite!
Barbara curtis says
January 24, 2017 at 11:15 AMDo I grease the pan
Kathryn says
January 24, 2017 at 12:00 PMHi Barbara! Nope, no need to grease the pan. I’ve never had a problem with these sticking. Hope you give them a try!
Suzanne says
February 7, 2017 at 7:11 PMI only had 19 wrappers in my pkg. and they seemed thicker. Due to the thickness of the wrappers they were a bit tough. The flavor was great though so I will be looking for a different wrapper. Friends did ask for the recipe so they could not have been that back.
Kathryn says
February 7, 2017 at 10:24 PMHi Suzanne! I bet the thicker wrappers were to blame… you could try rolling them out a bit or baking them a little longer and see if that helps them soften. The brand of wrappers I buy is called Nasoya (it’s all I can get at my closest grocery store) if that helps at all. But I’m glad they were still delicious and a hit with your friends!
Candice says
February 14, 2017 at 9:19 PMJust wondering if these freeze well?
Kathryn says
February 15, 2017 at 1:28 PMHi Candice! Yes, I think you could freeze the extras but they will likely lose some of their crunchiness after thawing and reheating. But I bet they’d still taste great!
Victoria Riccardelli says
March 29, 2017 at 7:42 PMShould I use wonton or eggroll wrappers? I think you mention both in the recipe.
Kathryn says
March 29, 2017 at 7:49 PMOops, just fixed that – thank you Victoria! It should be egg roll wrappers, which are bigger than the little mini wontons. Hope you love these!
Melissa Miller says
August 1, 2017 at 6:58 PMCould you freeze these? And if so, would they go straight to freezer or would you need to bake first then freeze? Also, these are awesome. .I loved the baking option for healthier meal, I also added spinach to mine! ! Yum!
Kathryn says
August 1, 2017 at 8:44 PMHi Melissa! I’m so glad to hear you love these! I have frozen extras that were already baked. When I wanted to use them, I put them in the fridge overnight to defrost then reheated them in the microwave (I was just doing a couple at a time to snack on). I think you could also put them back in the oven on a lower temp to get the crispy edges back. Hope that helps!
Lindsay @ The Live-In Kitchen says
January 30, 2018 at 3:27 PMLooks so yummy!
Kathryn says
January 30, 2018 at 4:29 PMThanks Lindsay!
Megan @ MegUnprocessed says
February 1, 2018 at 12:52 PMThese look like they have so much flavor!
Kathryn says
February 1, 2018 at 6:35 PMThey really do!
Carolyn says
February 2, 2018 at 9:13 PMPerfect for Superbowl Sunday!
Kathryn says
February 3, 2018 at 8:43 AMOh definitely!! 🙌
Richa Gupta says
February 2, 2018 at 11:00 PMI just love these yummy rolls, perfect for breakfast!
Kathryn says
February 3, 2018 at 8:50 AMOooh – breakfast – I like the way you think!
Sherry says
October 26, 2018 at 1:27 PMOne of my family’s favorite recipes. I also freeze it for later use.
Kathryn says
October 26, 2018 at 1:58 PMOh I’m so happy to hear that Sherry! Thanks for sharing! 😊
Maryann says
December 30, 2018 at 10:02 PMIs there a secret for the cheese not to ooze out?. And can I deep fry them?
Kathryn says
December 31, 2018 at 1:03 PMHi there! If you don’t overstuff them and you make sure to enclose the filling and wrap these all the way up, they shouldn’t ooze any cheese. (You can watch the video to see this in action.) I don’t know about deep frying these… I don’t deep fry so it’s not really my area of expertise but I’d be afraid they’d unravel in the oil and spill everything out. Hope that helps and hope you try them baked!
Sarah says
March 26, 2019 at 3:12 PMWhat if I sauté the veggies before putting them in? 15 mins doesn’t seem to be long enough to make them soft. I’m trying to achieve the chili’s southwest egg rolls and I remember them to be soft…. thoughts?
Kathryn says
March 27, 2019 at 9:58 AMHi Sarah! The peppers are really the only veggie in these egg rolls. I chop mine small enough that they soften up while baking (so you don’t have a big pepper crunch in a bite). But sure, you could sauté them first if you’d like them to be extra tender! Would love to hear what you think if you try them!