Spicy Baked Mexican Egg Rolls
I’ve got a little something special for you today – my Mexican Chicken Egg Rolls. Picture this: succulent chicken, vibrant veggies, and bold Mexican spices all wrapped up in a crisp, golden shell. Each bite is a celebration of flavors, from the hearty chicken and the sweetness of corn to the slight kick from the chili powder and cayenne pepper. The fresh kale adds a lovely crunch, and the salsa brings it all together with a tangy twist. Trust me, these aren’t your average egg rolls.
Olive Oil – We’re using this healthy fat to sauté our chicken and veggies. It imparts a subtle flavor and ensures everything cooks up nicely. If you don’t have olive oil, any other vegetable oil or even canola oil would do the trick. Chicken Breasts – Our main protein! Chicken breasts are lean, versatile, and they soak up all the wonderful flavors we’re adding. If you’d prefer, chicken thighs or ground turkey would work great as a substitute. Spices (Cumin, Chili Powder, Cayenne Pepper) – This is where the magic happens. These spices give our egg rolls a smoky and spicy kick that’s simply irresistible. If you’re sensitive to heat, feel free to reduce the chili and cayenne. You can also play around with other spices you love, like paprika or coriander. Red Bell Pepper – This adds a sweet crunch to our filling, creating a perfect balance with our other ingredients. Any color bell pepper will work, or try adding other veggies like zucchini or carrots for a twist. Frozen Corn – A pop of sweetness and texture in every bite! Fresh corn would be a perfect swap when it’s in season. Kale – This is our sneaky way to add some greens and make our egg rolls a bit healthier. You could easily substitute with spinach if you prefer. Salsa – Our secret weapon! It gives the filling a ton of flavor without any extra work. Use your favorite store-bought salsa, or homemade if you have it. Green Onions & Parsley – These fresh herbs brighten up the flavors and add that final touch. If you’re not a fan of parsley, cilantro would be a great substitute.
In the spirit of Jo Cooks, the beauty of these Mexican Chicken Egg Rolls lies not only in their mouth-watering flavor but also in their simplicity. Whether you’re a seasoned home chef or a cooking novice, you’ll find the process straightforward and enjoyable – from sautéing the vibrant filling, to wrapping them up snug in their egg roll wrappers, and finally, watching them turn golden brown in the oven or the air fryer, it’s a culinary journey that’s as fun as it is easy! First things first – crank up that oven to 425°F (220°C) degrees and line a baking sheet with parchment paper. If you’re going the air fryer route, get that preheating too. You don’t need to line the air fryer with anything – just make sure the basket is clean and dry before you use it Next, heat up some olive oil in a large skillet and toss in your chicken pieces, along with a hearty sprinkle of cumin, chili powder, and a dash of cayenne. You’ll want to cook this until the chicken is no longer pink – just keep stirring occasionally, so everything cooks evenly. Now we’re going to introduce some color and texture. Toss in your chopped bell pepper, frozen corn, kale, and salsa. Cook everything together for a couple of minutes until the peppers soften up a bit. Finish this step off by adding the green onions and parsley, and season to your liking with salt and pepper. Alright, now the fun part! Grab your egg roll wrappers and spoon a couple of tablespoons of the chicken mix into the center of each one. Brush a little warm water around the edges to help them seal, then wrap them up according to the instructions on the package. It’s like wrapping little culinary gifts! Place your egg rolls on your prepared baking sheet and brush each one with melted butter. If you’re using the oven, bake them for about 15 minutes or until they turn a beautiful golden brown. If you’re using an air fryer, arrange the egg rolls in a single layer and air fry at 400°F (200°C) for 10-12 minutes, or until golden brown and crispy. Serve up your delicious creations with some extra salsa on the side for dipping, and watch them disappear! Trust me, the combination of the crunchy exterior with the vibrant and flavorful filling is a party for your taste buds!
Storage
Once they’re cooled completely, place them in an airtight container or wrap them individually in foil or plastic wrap. They will stay fresh in the refrigerator for up to 3-4 days.
Other Delicious Mexican Recipes To Try
Chicken Tamale Casserole Taco Meatball Ring Enchilada Meatball Bake Mojito Recipe Pico de Gallo Recipe Beef Empanadas Mexican Stuffed Peppers
