Tex-Mex Corn and Poblano Chicken Egg Rolls

Tex-Mex Corn and Poblano Chicken Egg Rolls

Servings
SERVINGS

20

Prep Time
PREP TIME

15 Min

Cook Time
COOK TIME

20 Min

You’ve likely had Asian egg rolls before, but our baked Tex-Mex corn and poblano chicken egg rolls dare to be different and are downright delicious. These crispy, irresistible appetizers are packed with seasoned shredded chicken, pepper jack and cheddar cheeses, and our SteamCrisp® Southwest Corn for extra crunch and flavor. You’ll also love that these Southwest chicken egg rolls are perfect to dip in guacamole and salsa.

FEATURED PRODUCTS

Green Giant® SteamCrisp® Southwest Corn

Green Giant® SteamCrisp® Southwest Corn
WHERE TO BUY
Tex-Mex Corn and Poblano Chicken Egg Rolls
Full Recipe

FULL RECIPE

Serving Size: 20

Prep Time: 15 minutes

Cook Time: 20 minutes

Green Giant product(s) used: Green Giant® SteamCrisp® Southwest Corn

Lists of ingredients:

  • 2 cups cooked shredded chicken
    1 can (11 ounces) Green Giant® SteamCrisp® Southwest Corn (do not drain)
    1 package taco seasoning
    ½ cup shredded pepper jack cheese
    ½ cup shredded cheddar cheese
    1 Tablespoon lime juice
    1 package (20 count) egg roll wrappers
    Small bowl of water for sealing
    1 Tablespoon olive oil (for brushing)

Steps

STEPS

1 Preheat oven to 400ºF. Line large baking sheet with parchment paper.
2 In a large bowl, add chicken, corn, taco seasoning, both cheeses, and lime juice. Mix until well combined.
3 Place one egg roll wrapper on a clean surface. Dip finger in water and lightly wet all edges. Spoon 3 tablespoons of filling into center. Fold one corner over filling, then fold in sides and roll up tightly. Repeat with remaining wrappers and filling. Place egg rolls on prepared baking sheet.
4 Lightly brush each roll with olive oil. Bake 18-20 minutes, turning halfway through, until the chicken egg rolls are golden brown and crisp.

TIPS & TRICKS

Serve these chicken egg rolls hot with guacamole and/or salsa on the side. Or try making your own unique dipping sauce by combining sour cream or Greek yogurt with your favorite hot sauce.

Serving Size: 20

Prep Time: 15 minutes

Cook Time: 20 minutes

Green Giant product(s) used: Green Giant® SteamCrisp® Southwest Corn

  • 2 cups cooked shredded chicken
    1 can (11 ounces) Green Giant® SteamCrisp® Southwest Corn (do not drain)
    1 package taco seasoning
    ½ cup shredded pepper jack cheese
    ½ cup shredded cheddar cheese
    1 Tablespoon lime juice
    1 package (20 count) egg roll wrappers
    Small bowl of water for sealing
    1 Tablespoon olive oil (for brushing)

1 Preheat oven to 400ºF. Line large baking sheet with parchment paper.
2 In a large bowl, add chicken, corn, taco seasoning, both cheeses, and lime juice. Mix until well combined.
3 Place one egg roll wrapper on a clean surface. Dip finger in water and lightly wet all edges. Spoon 3 tablespoons of filling into center. Fold one corner over filling, then fold in sides and roll up tightly. Repeat with remaining wrappers and filling. Place egg rolls on prepared baking sheet.
4 Lightly brush each roll with olive oil. Bake 18-20 minutes, turning halfway through, until the chicken egg rolls are golden brown and crisp.

Tips & Tricks

Serve these chicken egg rolls hot with guacamole and/or salsa on the side. Or try making your own unique dipping sauce by combining sour cream or Greek yogurt with your favorite hot sauce.

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