Baked Southwest Egg Rolls

These were so good. I love the Southwest Egg Rolls at Chili's so when I saw this recipe I was excited to try it. The filling tastes exactly the same. The only difference is they're baked and not fried which is even better to me. Food always seems really heavy when it's fried. This really isn't an egg roll at all; it's actually mini burritos. But either way, it's so yummy!

Printable Recipe

Baked Southwest Egg Rolls

1 Tbsp olive oil

1 medium onion, diced

2 cloves garlic, minced

1 1/2 lb chicken breast, cubed

1 green or red bell pepper, diced

1 jalapeno, seeded and minced

1 can black beans, rinsed and drained

10 oz. frozen chopped spinach, thawed and drained

1 cup frozen corn

1 tsp cumin

1 tsp chili powder

1/4 cup cilantro, chopped

1/2 tsp salt

1/2 tsp pepper

2 cups shredded cheese

2-3 dozen fajita size tortillas

Chipotle Sauce:

1 cup sour cream

1/4 cup salsa

1 tsp canned chipotle chilies in adobo, minced

Mix together ingredients for sauce. Refrigerate until ready to serve.

Preheat oven to 400. Line 2 rimmed baking sheets with foil and spray with cooking spray. Set aside.

Heat olive oil in a large skillet over medium heat. Add onion and cook 3-4 minutes until softened. Stir in garlic and cook for 30 seconds. Add chicken and peppers. Cook until chicken is cooked through, about 5-10 minutes. Stir in beans, spinach, corn, and spices. Mix well and cook until heated through. Stir in cheese and cook until melted. 

Heat tortillas in microwave until warm. Place a small amount of filling in the center of each tortilla. Fold in the sides and roll up tightly. Place on baking sheets seam side down. Bake 15-20 minutes or until lightly browned. Serve with dipping sauce.

*Can serve as a main dish or an appetizer

Recipe adapted from Mel's Kitchen Cafe