BAKED SOUTHWESTERN EGG ROLLS

I’m back with another Foodie Football Fans recipe collaboration with my fellow food bloggers and today we’re bringing you ideas for the Big Game! Everything from snacks and appetizers to main dishes you can serve your friends and family while you watch the game.

You may remember our previous Foodie Football posts.

I made my easy chicken roll-ups with cream cheese and veggies for our tailgating party and easy pimiento cheese crackers for our team-themed round-up for my Southern Carolina team.

But my team didn’t have such a great year this year…

We went all the way last year, and now we’re not even in the playoffs, so I’m a little less jazzed.

INGREDIENTS

• 1 15.5 oz. can black beans, rinsed and drained
• 1 small bell pepper, finely chopped (or 5-6 sweet mini peppers)
• 1 10 oz. can Mexicorn, drained
• 1 4 oz. can diced green chilies
• 1 cup diced cooked chicken breast - leftover, grilled or baked chicken or from a store-bought rotisserie chicken
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1 package egg roll wrappers (24 wrappers)
• 1 tablespoon extra virgin olive oil

FOR SERVING

• Salsa, sour cream or Greek yogurt or guacamole

INSTRUCTIONS

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. .....................................

for full recipes please see : www.familyfoodonthetable.com

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