Description
Crispy and flavorful eggrolls filled with chicken, beans, and cheese, served with a delicious Southwest Ranch dipping sauce.
Ingredients
Scale
- 12 eggroll wrappers
- 1 tablespoon olive oil
- 1 medium red bell pepper, finely diced
- 1 medium green bell pepper, finely diced
- 1 medium red onion, finely diced
- 1 jalapeño pepper, seeded and minced (optional)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 cup cooked chicken breast, shredded
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup pepper jack cheese, shredded
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch of cayenne pepper (optional)
- Salt and black pepper to taste
- Vegetable oil, for frying
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced red and green bell peppers, red onion, and jalapeño pepper (if using), cooking until softened, about 5-7 minutes.
- Stir in black beans and corn, cooking for another 2-3 minutes.
- Add shredded chicken, chili powder, cumin, garlic powder, cayenne pepper (if using), salt, and black pepper. Stir well and cook for 2-3 minutes.
- Reduce heat to low and add Monterey Jack and pepper jack cheeses. Stir until melted and remove from heat. Mix in chopped cilantro and let the filling cool.
- Set out a clean work surface with eggroll wrappers. Place an eggroll wrapper in a diamond shape and spoon about 1/4 cup of filling in the center. Fold the bottom corner over the filling, tucking it tightly, then fold the left and right corners. Brush the top corner with water and roll the eggroll tightly to seal.
- Repeat until all eggrolls are filled.
- In a bowl, mix mayonnaise, sour cream, and buttermilk until smooth. Add chopped cilantro, lime juice, chili powder, cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Stir until well combined and refrigerate for at least 30 minutes.
- Heat vegetable oil in a deep pot to 350-375°F (175-190°C). Fry 3-4 eggrolls at a time for about 2-3 minutes per side until golden brown. Remove with a slotted spoon and drain on a wire rack lined with paper towels.
- Serve hot with the chilled dipping sauce on the side.
Notes
Use leftover rotisserie chicken to save time. Adjust spice level as desired and feel free to bake instead of frying for a healthier option.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 eggroll
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 40mg