If you’re like me, then you will probably take advantage of any chance to have a tasty deep fried appetizer, whether out for dinner, drinks, or a quiet date night. These Southwest Chicken Egg Rolls are one of my favorite restaurant appetizers, and now I can make them at home any time. They are the perfect starter for a game day, party, or gathering with friends or family. The Egg Rolls are filled with tender chicken, seasoned vegetables, cheese, black, beans, and spices, and serviced with Chipotle Ranch for dipping.
Chipotle Ranch Sauce
For the Chipotle Ranch Dipping Sauce – just combine all of the ingredients in a food processor and pulse until smooth. Adjust seasonings as needed for your flavor and spice preference.
Southwest Chicken Egg Rolls
Heat 1 Tbsp Vegetable Oil in a large non-stick skillet over medium-high heat. Add the diced chicken and sauté until browned and cooked through.
Stir in the bell pepper and onion, and cook for 3 minutes until the vegetables have begun to soften. Next, add in the corn, black beans, spinach, jalapenos, and seasonings and cook for 4-5 more minutes, stirring frequently.
Remove from heat, and stir in the shredded white cheese. The cheese will slowly begin to melt. It won’t look super cheesy but that is totally OK! Each ingredient adds to the overall taste of the Southwest Chicken Egg Roll filling.
Wrap the flour tortillas in damp paper towels and microwave for 60 seconds, or until soft, warm, and pliable. Portion equal amounts of the prepared chicken mixture into each warm tortilla. Fold in the ends, then roll tightly (like a burrito). Secure with toothpicks, if needed. Place in a baking dish and cover with plastic wrap.
Freeze for 30 minutes, or until the tortillas are cold and set.
Heat 3 cups of vegetable oil (or enough to create a 1-inch depth) in a heavy-bottomed skillet over medium heat, until a temperature of 350 degrees has been reached on a candy thermometer. Preheat oven to 350 degrees. Fry in batches, making sure not to crowd the pan, until browned on all sides.
Once the egg rolls have all been fried, transfer to oven for 5-10 minutes, or until heated through. Cut each egg roll in half and serve immediately with Chipotle Ranch Dipping sauce.
These Southwest Chicken Egg Rolls are absolutely delicious on their own, but pairing them with Chipotle ranch takes them to the next level! They are so flavorful, crisp, and absolutely delicious for your next dinner party, gathering, or game day.
You will probably have plenty of dressing leftover, and it should stay fresh for up to 2 weeks in the refrigerator.
The egg rolls will stay good for up to 3 days in the refrigerator, just reheat at 325 degrees in your oven or air fryer – not that there will be any leftovers!
Southwest Chicken Egg Rolls
Ingredients
Southwest Chicken Egg Rolls
- 1 Tbsp Vegetable Oil
- 1 1/2 lbs Boneless Skinless Chicken Breasts, finely diced
- 2 Tbsp Minced Red Bell Pepper
- 2 Tbsp Minced Green Onion
- 2 Tbsp Minced Jalapeno
- 1/2 cup Yellow Corn
- 1/4 cup Black Beans, rinsed and drained
- 1/2 cup Fresh Spinach, finely chopped
- 1 tsp Dried Cilantro
- 1 tsp Dried Parsely
- 1/2 tsp Lowry's Seasoned Salt
- 1/2 tsp Ground Cumin
- 1/2 tsp Chili Powder
- 1/8 tsp Cayenne Pepper
- 1/2 tsp Kosher Salt, or to taste
- 1/4 tsp Black Pepper
- 3/4 cup Chihuahua Shredded Quesadilla Cheese
- 5-6 8inch Flour Tortillas
- Vegetable or Canola Oil for Frying
Chipotle Ranch Dipping Sauce
- 1/2 cup Mayonnaise
- 1/2 cup Sour Cream
- 3 Chipotle Peppers in Adobo Sauce (canned)
- 2 Tbsp Freshly Squeezed Lime Juice
- 2 tsp Garlic Powder
- 1 tsp Onion Powder
- 3/4 tsp Dried Dill
- 1/2 tsp Dried Cilantro
- 3/4 tsp Kosher Salt, or to taste
- 1/2 cup Water, plus more as needed for preferred consistency
Instructions
Southwest Chicken Egg Rolls
- Heat 1 Tbsp Vegetable Oil in a large non-stick skillet over medium-high heat. Add the diced chicken and sauté until browned and cooked through. Stir in the bell pepper and onion, and cook for 3 minutes until the vegetables have begun to soften.
- Next, add in the corn, black beans, spinach, jalapenos, and seasonings and cook for 4-5 more minutes, stirring frequently.
- Remove from heat, and stir in the shredded white cheese.Wrap the flour tortillas in damp paper towels and microwave for 60 seconds, or until soft, warm, and pliable.
- Portion equal amounts of the prepared chicken mixture into each warm tortilla. Fold in the ends, then roll tightly (like a burrito). Place in a baking dish and cover with plastic wrap. Freeze for 30 minutes, or until the tortillas are cold and set. Secure with toothpicks, if needed.
- Heat 3 cups of vegetable oil (or enough to create a 1-inch depth) in a heavy-bottomed skillet over medium heat, until a temperature of 350 degrees has been reached on a candy thermometer. Preheat oven to 350 degrees.Fry egg rolls in batches, making sure not to crowd the pan, until browned on all sides, then transfer to cooling rack lined with paper towels.
- Once the egg rolls have all been fried, transfer to oven for 5-10 minutes, or until heated through.
- Cut each egg roll in half and serve with Chipotle Ranch Dipping sauce.
Chipotle Ranch Dipping Sauce
- Add all ingredients into food processor and puree until completely smooth. Add more water if the dressing is too thick, it should be pourable and easily used for dipping. Serve immediately, or refrigerate.Yields 1.5 cups dressing.
Notes
Like this recipe? Try my Easy Buffalo Chicken Dip next!
