Baked Southwestern Egg Rolls

1. Preheat oven to 425.
2. Combine all ingredients, except the egg roll wrappers and olive oil, in a medium bowl and stir to combine.
3. Lay an egg roll wrapper flat on your counter. Spoon about 3-4 tablespoons of the filling into the middle bottom third of the wrapper, leaving some space around the edges. Fold the sides over and then roll up the egg roll. Place seam side down on a baking sheet. (Watch the video at the top of this post to see this in action.)
4. Repeat with remaining egg roll wrappers until all are filled. (You’ll have leftover of the mixture).
5. Brush the tops of each egg roll with olive oil.
6. Bake at 425 for 15 minutes, until the egg rolls are golden brown and edges are crispy. 
7. Serve warm with salsa, sour cream/Greek yogurt or guacamole.

• rinsed and drained
• finely chopped (or 5-6 sweet mini peppers)
• drained
• leftover grilled or baked chicken or from a store-bought rotisserie chicken
• optional
• (24 wrappers)

• You can prep the filling mixture for these ahead of time and just wrap and bake them when you’re ready to serve. I’ve also reheated these in the oven after they’ve cooked, so you could do that too. Put them in a 275 degree oven for 10 minutes or until warmed through.
• You can substitute a Mexican style blend cheese or use all cheddar or all Monterey Jack cheese if you prefer.
• You can substitute fresh, canned or frozen corn (thawed) in place of the Mexican if you want.
• You can omit the chicken for a vegetarian version.
• You’ll have about 1 cup of leftover chicken mixture. You can serve it on the side with chips or crackers or save it for lunch.

Original Recipes visit: Baked Southwestern Egg Rolls @ familyfoodonthetable.com