Now that football season is underway, I am on the hunt for fun and satisfying game-day recipes. Southwestern egg rolls are a combination of spicy, cheesy, crunchy, finger food goodness- and are sure to please your favorite football fan. Added bonus, they are simple to make and most of the ingredients are pantry staples.
Cream Cheese (1 brick/ 8 ounces)
Chicken (2 breasts)
Corn (1 can - frozen or fresh works too)
Black Beans (1 can)
Rotel- diced tomatoes & chillies (1 can)
Jalapenos (I used diced- roughly 4 tablespoons)
Rice (I used Uncle Ben's southwestern whole grain rice)
Hot Sauce (To taste)
Seasoning (Taco seasoning mix or chili powder, garlic powder, cumin, salt & pepper)
Season and cook chicken however you prefer (I grilled mine for added flavor)
Shred Chicken (tip: use a fork to shred)
On stove top over low/medium heat combine cooked shredded chicken, corn, black beans, rotel, jalapenos (we like spicy in our house- so I added quite a lot), cooked rice (tip: I used the Uncle Ben's microwaveable rice to make things easier) and softened cream cheese.
Mix until cream cheese is melted and all ingredients are well incorporated.
Unroll phyllo dough, use 3 sheets stacked on top of one another. Cut sheets in half lengthwise (forming two equal size rectangles). Paint sheets with melted butter. Mound 2-3 tablespoons of filling in the center of each phyllo dough rectangle. Top with shredded cheese. Roll or fold phyllo dough closed in whichever shape you prefer. Paint the top of each egg roll with melted butter. Place on cookie sheet.
Bake at 350 degrees for 20-25 minutes or until golden brown
Top with sour cream and cilantro. Serve with your favorite salsa or guacamole for dipping. Enjoy!
*This recipe makes amazing chicken nachos as well, instead of phyllo dough you can use the filling to top tortilla chips
*This can also be cooked in a crock pot. Same ingredients- but you can toss in raw or frozen chicken and cook on medium heat for 4-6 hours