Bread

Baked Southwestern Egg Rolls

  • Category lunch
  • Cook Time 10
  • Prep Time 10
  • Cuisine hors-doeuvre

We’re back with another addicting snack food! This recipe for Southwestern Egg Rolls are loaded with beans, corn, bell pepper, cheese, cilantro and lots of Mexican spices. They can be baked or fried for the perfect hors d’Oeuvre or anytime snack!

Ingredients

  • Angelic Bakehouse Sprouted 7-Grain Bread
  • 2 tbsp canola oil
  • 1 diced onion
  • 1 diced red bell pepper
  • 1 minced jalapeno
  • 3 cloves minced garlic
  • 1/2 c corn
  • 1 can black beans
  • 1 c cooked chicken, shredded
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 c cilantro
  • 1 c shredded pepperjack cheese
  • Salt
  • Pepper

Instructions

  1. Heat canola oil in a pan over medium high
  2. Add onion, red pepper, jalapeno, garlic, and corn. Cook for 5 minutes
  3. Remove from heat and transfer to a large bowl
  4. Add black beans, chicken, chili powder, cumin, and cilantro to veggie mixture. Mix lightly to combine. Add pepper jack cheese and salt and pepper to taste; mix again.
  5. Remove crusts from bread and discard
  6. Roll bread flat with a rolling pin
  7. Fill each slice of flattened bread with 1 tbsp of filling
  8. Dab edges of bread with water and roll it up. Pinch ends to seal
  9. Coat lightly with cooking spray. Air fry at 375 for 10 minutes
  10. Enjoy!
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