Happy New Years Eve everyone! It’s my last post of 2015- and it a good one! These easy Baked Southwest Eggrolls are the perfect finger food for parties, game day get togethers or even as a quick dinner for the family!
Thank you to Cans Get You Cooking for sponsoring this post!
Do you remember my Tortellini Cup recipe from a few weeks back? I still had some leftover wonton wrappers to use up, so I rummaged through my pantry to come up with a dish I could use these wrappers with. I alway keep certain ingredients in my pantry for occasions such as this. (I refer to it as my “cantry,” ha ha and it is #CantryThursday after all!)
You just can’t go wrong with any type of recipe using black beans corn, chicken and diced green chilies- at least not in my house!
Canned foods are a great way to get food from its source to your family table- fresh fruits and vegetables are harvested at their peak and canned within hours. And really, my favorite thing about having a well stocked pantry is having what I need on hand when I need it. Canned food portion sizes are generally just the right size for families and I hate to admit, but sometimes I buy fresh veggies for a recipe and then never get around to said recipe before the veggies turn and need to be tossed.
If you want to browse a few more creative recipes for using your canned food, be sure to visit Cans Get You Cooking for some new recipe ideas.
The beauty of These Baked Southwest Eggrolls is that it really is made with all pantry staples. I used wonton wrappers, (not really a pantry staple) but they would also be delicious using tortillas, phyllo dough or even pie crust for this recipe. (I’ll admit- I love just about anything made with baked flour tortillas.)
In my photos, I show a separate serving dish for the sour cream and guacamole, but I ended up making a dipping sauce by mixing the two together in a 1 to 1 ratio and then thinning the sauce with a few tablespoons of half n half. The family loved the sauce, so definitely make it!
Baked Southwest Eggrolls
*Recipe notes: If you want to use the entire can of the beans corn and chilis, go ahead. Just increase the cream cheese to 8 oz (the entire block)
If serving these to small children who don’t like spicy stuff, you may want to leave out the diced green chilis.
- 1 cup of black beans, drained and rinsed
- 1 cup corn, drained
- 10 oz diced chicken breast
- 2 tbsp of diced green chilis
- 1/2 block of cream cheese, softened (4 oz)
- 2 tbsp taco seasoning
- 3/4 cup of shredded cheese, mexican blend
- wonton wrappers, phyllo dough, pie crust, or tortillas
1. Preheat oven to 375f.
2. Combine all the ingredients in a large mixing bowl. Stir together until completely mixed.
3. Add a couple of scoops of the chicken mixture to the center of the wrapper/dough. Fold the the wrapper up like a burrito. (If using tortillas, I recommend just rolling the tortilla up instead of folding the edges over.)
4. Bake at 375f for 15 to 20 minutes or until the outside edges are crispy and golden brown. (If you find the egg roll wrappers are getting too brown around the edges before crisping up, you can move the baking dish to the lowest rack.)
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