Southwest Egg Roll Queso

You ever find yourself craving something crispy and cheesy, but also packed with flavor? That’s where Southwest Egg Roll Queso comes in, and trust me, it’s a game changer. Picture this: crispy egg rolls filled with seasoned chicken, colorful veggies, and a gooey cheese blend, all ready to be dipped in warm queso.

It’s like a party in your mouth, and you’re invited!

What I love most about this recipe is how easy it is to whip up for any occasion. Whether it’s game day, a backyard BBQ, or just a cozy night in, these egg rolls are sure to please. Plus, they’re super versatile, so you can customize the fillings based on what you’ve got in the fridge.

Let’s dive into this deliciousness and get you on your way to making your own batch.

Why You’ll Love This Recipe

This Southwest Egg Roll Queso is the perfect balance of crunchy and creamy. You’ve got the satisfying crunch of the egg roll wrappers, and then you bite into a filling that’s bursting with tender chicken, vibrant peppers, and, of course, melted cheese. It’s a flavor explosion that keeps you coming back for more.

And let’s not forget how simple it is to make. A little prep work, some frying, and you’ll have a platter of these bad boys ready to go in no time. Plus, they disappear faster than a cold beer in July, so be prepared to share-or not!

You might just want to keep them all to yourself.

Ingredients & Tools You’ll Need

To get started, here’s what you’ll need: egg roll wrappers, canola or vegetable oil for frying, and a bit of olive oil for cooking. We’re using boneless skinless chicken thighs seasoned with a Mexican-style seasoning for that extra kick. The colorful bell peppers and spinach add freshness, while corn and black beans bring in texture and flavor.

And let’s not forget the cheeses – we’re talking white queso, yellow queso, and Monterey Jack. I go heavy on the cheese here, because, let’s be honest, can you ever have too much cheese?

Grab your skillet, a baking dish, and a frying pan for this one. You’ll be prepping, cooking, and frying all in a jiffy. The combination of flavors and textures in this dish is what makes it a crowd-pleaser, and trust me, you’ll want to have everything ready to go.

How To Make It

Alright, let’s break down how to make these delicious Southwest Egg Roll Queso. This part is where the magic happens. We’re going to prep our filling and then fry those egg rolls up to crispy perfection.

Preparation

First things first, season your chicken thighs with that Mexican seasoning. Heat up some olive oil in a skillet over medium heat, and then toss in the chicken. Cook those beauties for about 3-4 minutes on each side until they’re cooked through and reach that perfect internal temperature of 172 degrees.

Once done, remove them from the skillet and set aside.

In the same skillet, add your diced bell peppers and onions. If it looks a little dry, don’t be afraid to add a splash more olive oil. After about 3 minutes, toss in the minced garlic and let it cook for an additional minute until fragrant.

Then, add the spinach and let it wilt down. Finally, throw in the drained corn and black beans, mixing everything together before cutting the heat. Now, stir in those creamy cheeses until everything is well combined and melty.

Cooking

Now I focus on steady heat and clean timing so everything cooks evenly. Once it starts smelling right, you know you are close.

Once fried, sprinkle a little salt on them while they’re still hot to enhance that flavor. Place them on a paper towel-lined plate to absorb any excess oil.

Serving & Variations

Serve up these Southwest Egg Rolls with a side of the queso for dipping, and watch them disappear! They pair great with a fresh salsa or even some guacamole for that extra flavor kick. Feel free to mix up the fillings; you can swap in ground beef or turkey for the chicken, or add some jalapeños if you like things spicy.

A common consensus among home cooks is that letting the filling cool slightly before rolling helps prevent the wrappers from getting soggy. If you have leftovers, they store well in an airtight container and can be reheated in the oven to retain that crispiness.

Wrapping Up

So there you have it! A delicious and easy recipe for Southwest Egg Roll Queso that’s sure to impress. The combination of crispy wrappers, savory filling, and gooey cheese is a surefire way to win over your guests or treat yourself.

Recipe created by Big Ks Que for Trust Me Try It.

Southwest Egg Roll Queso

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Ingredients

• 1 package egg roll wrappers
• Canola or vegetable oil to fry chips
• 3-4 tbs olive oil
• Salt
• 4-5 boneless skinless chicken thighs
• Mexican style seasoning ( I used Malcom’s grande gringo )
• 1 red bell pepper diced
• 1 green bell pepper diced
• 1/2 onion diced
• 2-3 cups spinach
• 1 can corn drained
• 1 can black beans drained
• 1 tub white queso (Gordo’s original )
• 1 tub yellow queso ( Gordo’s homestyle )
• 8oz Monterey Jack shredded
• 2 tsp minced garlic

Instructions

• Season chicken with Mexican seasoning , then heat olive oil in a skillet
• Cook 3-4 minutes per side or until cooked
• Remember dark meat is done at 172 degrees
• Remove from skillet and add green and red bell peppers and onions
• Feel free to add more olive oil if needed
• After 3 minutes add garlic and cook for an additional minute
• Add spinach and cook till wilted
• Then add corn and black beans
• Cut heat and add queso
• Mix well and top with Chicken and Monterey Jack
• Bake for 30 minutes
• While baking heat up oil and cut egg roll wrappers into four triangles
• Fry till golden brown
• Salt to taste as soon as they come out of oil
• Then enjoy !!