How To Make Southwest Egg Roll
You’ll never be wanting for flavor with this crispy and golden southwest egg roll. It’s filled with chicken, spinach, beans, corn, and cheese.
In a large non-stick skillet set over medium heat, add the oil. Once the oil is hot, add the chicken and corn. Cook for about 5 minutes or until the mixture starts to brown.
Add the bell pepper, onion, chili powder, garlic powder, salt, cumin, and paprika. Mix until combined and continue cooking for 3 additional minutes.
Add beans, spinach and cilantro. Cook just until the spinach has wilted, then remove from the heat and stir in the cheese.
Divide the mixture evenly between the 8 tortillas. Roll up, taking care to tuck the ends snuggly in to create a nice seal and prevent the mixture from oozing out or oil from getting in.
Heat a large non-stick skillet over medium heat. Add about half a cup of oil to the skillet, let the oil get hot. Add 4 rolls at a time (seam side down) and fry until all sides are golden brown.
Remove and let rest on a paper towel lined plate before serving. Repeat with remaining rolls.
Serve with sour cream, salsa or guacamole.
- Calories: 309.54kcal
- Fat: 12.99g
- Saturated Fat: 3.86g
- Trans Fat: 0.19g
- Monounsaturated Fat: 5.51g
- Polyunsaturated Fat: 2.57g
- Carbohydrates: 34.10g
- Fiber: 3.64g
- Sugar: 2.20g
- Protein: 14.67g
- Cholesterol: 26.54mg
- Sodium: 475.05mg
- Calcium: 192.40mg
- Potassium: 386.84mg
- Iron: 2.84mg
- Vitamin A: 85.92µg
- Vitamin C: 5.99mg
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