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Baked southwestern egg rolls

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Baked southwestern egg rolls with chicken, black beans and cheese make a perfect game day or party appetizer – these are always a hit!Baked southwestern egg rolls with chicken, black beans and cheese make a perfect game day or party appetizer - these are always a hit! #eggrolls #appetizers #gameday #partyfood

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 based Carolina Panthers 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. 😂

Baked browned egg rolls arranged on a serving platter with a bowl of sour cream for dipping

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. 👌

Baked southwestern egg rolls with chicken, black beans and cheese - great for an easy, fun appetizer! A filled wonton wrapper being rolled up

A wrapped wonton before being cooked into an egg roll

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!

Baked southwestern egg rolls with chicken, black beans and cheese - great for an easy, fun appetizer! Baked southwestern egg rolls with chicken, black beans and cheese make a perfect game day or party appetizer - these are always a hit! | www.familyfoodonthetable.com

Notes on 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.

Also, 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. 👍

Baked southwestern egg rolls with chicken, black beans and cheese make a perfect game day or party appetizer - these are always a hit! | www.familyfoodonthetable.com Baked southwestern egg rolls with chicken, black beans and cheese - great for an easy, fun appetizer!

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

Yield: 12 servings

Baked southwestern egg rolls

Baked southwestern egg rolls

Easy baked egg rolls with chicken, black beans and cheese make a perfect game day or party appetizer!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

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

  1. Preheat oven to 425.
  2. Combine all ingredients, except the egg roll wrappers and olive oil, in a medium bowl and stir to combine.
  3. 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.)
  4. Repeat with remaining egg roll wrappers until all are filled. (You’ll have leftover of the mixture).
  5. Brush the tops of each egg roll with olive oil.
  6. Bake at 425 for 15 minutes, until the egg rolls are golden brown and edges are crispy. 
  7. Serve warm with salsa, sour cream/Greek yogurt or guacamole.

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 Information:

Yield:

12

Serving Size:

2 egg rolls
Amount Per Serving: Calories: 211 Total Fat: 11g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 60mg Sodium: 454mg Carbohydrates: 8g Net Carbohydrates: 0g Fiber: 2g Sugar: 1g Sugar Alcohols: 0g Protein: 20g
© Kathryn Doherty
Cuisine: American / Category: Appetizers & Snacks
Baked southwestern egg rolls with chicken, black beans and cheese make a perfect game day or party appetizer - these are always a hit! | www.familyfoodonthetable.comBaked southwestern egg rolls with chicken, black beans and cheese make a perfect game day or party appetizer - these are always a hit! #eggrolls #appetizers #gameday #partyfood

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.

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Comments

  2. Cheyanne @ No Spoon Necessary says

    Confession, 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!

    Reply

  8. Suzanne says

    I 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.

    Reply

    • Kathryn says

      Hi 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!

      Reply

    • Kathryn says

      Hi 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!

      Reply

    • Kathryn says

      Oops, just fixed that – thank you Victoria! It should be egg roll wrappers, which are bigger than the little mini wontons. Hope you love these!

      Reply

  11. Melissa Miller says

    Could 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!

    Reply

    • Kathryn says

      Hi 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!

      Reply

    • Kathryn says

      Hi 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!

      Reply

  18. Sarah says

    What 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?

    Reply

    • Kathryn says

      Hi 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!

      Reply

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