How To Make Southwestern Egg Rolls
Have a few bites of appetizers to prep you for the big meal. Hungry but don’t want anything too heavy? These snack and appetizer recipes are sure to satisfy you and keep the hunger pangs at bay. From healthy snacks to extravagant party appetizers, you’ll find anything light bite that suits your fancy right here!
Serves:
Ingredients
- 4 large flour tortillas
- 1 cup cooked chicken, shredded
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn kernels
- 1/2 cup diced red bell pepper
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded Mexican cheese blend
- Vegetable oil, for frying
Instructions
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In a large bowl, combine cooked chicken, black beans, corn, red bell pepper, red onion, cilantro, chili powder, cumin, garlic powder, salt, and black pepper. Mix well.
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Lay out a tortilla. Place about 1/4 cup of the filling mixture in the center of the tortilla. Sprinkle with a spoonful of shredded cheese.
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Fold the sides of the tortilla over the filling, then roll it tightly from bottom to top, like a burrito. Secure the edge with a toothpick if needed. Repeat with the remaining tortillas and filling.
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In a large skillet, heat about 1 inch of vegetable oil over medium-high heat. Carefully place the egg rolls in the hot oil and cook until golden brown and crispy, about 2-3 minutes per side. Remove from the skillet and drain on a paper towel-lined plate.
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Serve the Southwestern egg rolls with your favorite dipping sauce, such as salsa or sour cream.
Nutrition
- Calories : 380kcal
- Total Fat : 16g
- Saturated Fat : 6g
- Cholesterol : 44mg
- Sodium : 917mg
- Total Carbohydrates : 42g
- Dietary Fiber : 6g
- Sugar : 4g
- Protein : 18g
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