Chicken Fajita Egg Rolls

If you love chicken fajitas and crispy egg rolls, this recipe is going to be a hit at your house. These Chicken Fajita Egg Rolls are loaded with chicken, sautéed peppers and onion in a creamy homemade queso all wrapped up and fried until golden and crunchy.

They are perfect for game day, family gatherings, or a fun weeknight dinner that feels a little special without being complicated.

Why You’ll Love This Recipe

• Crispy chicken fajita egg rolls with sautéed peppers, onions and white queso.
• Easy Tex-Mex appetizer recipe using cooked chicken for quick prep.
• Perfect party food idea for game day, Mexican Fiesta Menu or Cinco de Mayo.

The homemade queso takes these over the top. It melts right into the filling and gives you bold fajita flavor in every bite.

Ingredients for Fajita Egg Rolls

Cooked chicken
Onion
Bell peppers
Olive oil
Butter
Jalapeño
Granulated garlic
Ground cumin
Chili powder
Salsa verde
White Velveeta
Salt
Egg roll wrappers
Oil for frying

How to Make Chicken Fajita Egg Rolls

1. Sauté the Peppers and Onions Heat olive oil in a large skillet over medium heat.
2. Add sliced onion and bell peppers. Cook until tender and slightly caramelized. Stir in the cooked chicken and heat through. Remove from heat and set aside.

3. Make the Queso In a saucepan over medium heat, melt the butter. Add finely diced jalapeño and sauté for 1 to 2 minutes until fragrant.
4. Stir in salsa verde, white Velveeta, granulated garlic, ground cumin, chili powder, and salt. Whisk continuously until the cheese is completely melted and smooth. Remove from heat.

5. Combine the Filling Pour the warm queso over the chicken and pepper mixture. Stir until everything is evenly coated. Let the mixture cool slightly before filling the wrappers.

6. Fill the Egg Roll Wrappers Lay an egg roll wrapper on a clean surface in a diamond shape. Spoon a few tablespoons of filling into the center. Fold the bottom corner over the filling, then fold in the sides. Roll tightly and seal the edge with a little water. Repeat with remaining wrappers.

7. Fry Until Golden Heat oil in a deep skillet or Dutch oven to 350°F.
8. Fry egg rolls in batches for 3 to 4 minutes, turning as needed, until golden brown and crispy.
9. Remove to a paper towel-lined plate to drain.
10. Serve warm with pico de gallo, sour cream or jalapeno ranch.

These Chicken Fajita Egg Rolls are crispy on the outside, creamy and flavorful on the inside, and always the first thing to disappear.

If you try this Chicken Fajita Egg Rolls recipe, leave a comment and star rating below to let me know how your family liked them.

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Chicken Fajita Egg Rolls

Crispy egg rolls stuffed with chicken fajita filling and creamy homemade white queso. A bold and easy Tex-Mex appetizer perfect for parties or dinner.

Prep Time5 minutes mins

Cook Time20 minutes mins

Course: Appetizers

Cuisine: American

Keyword: Tex Mex Egg Rolls, Tex Mex Party Appetizers

Servings: 8

Calories: 263kcal

Author: Milisa

Ingredients

• 1 ½ cups cooked chicken diced we used grilled chicken thighs)
• 1 medium onion diced
• 1 bell pepper diced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 small jalapeno diced
• ½ cup salsa verde
• 4 ounces salsa verde
• 1 ½ teaaspoons granulated garlic
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ¼ teaspoon kosher salt
• 4 ounces white Velveeta
• 8 egg roll wrappers
• 3 cups vegetable oil

Instructions

• Heat olive oil in a large skillet over medium heat.
• Add sliced onion and bell peppers. Cook until tender. Remove from heat and stir in the cooked chicken and heat through. Remove from heat and set aside.
• In a small pan over medium heat, melt the butter.
• Add finely diced jalapeño and sauté for 1 to 2 minutes until fragrant.
• Stir in salsa verde, white Velveeta, granulated garlic, ground cumin, chili powder, and salt. Whisk continuously until the cheese is completely melted and smooth.
• Heat olive oil in a large skillet over medium heat.
• Add sliced onion and bell peppers. Cook until tender, remove from heat. Stir in chopped chicken and set aside.
• In a saucepan over medium heat, melt the butter.
• Add finely diced jalapeño and sauté for 1 to 2 minutes until fragrant.
• Stir in salsa verde, white Velveeta, granulated garlic, ground cumin, chili powder, and salt. Whisk continuously until the cheese is completely melted and smooth.
• Pour the warm queso over the chicken and pepper mixture. Stir until everything is evenly coated.
• Let the mixture cool slightly before filling the wrappers.
• Lay an egg roll wrapper on a clean surface in a diamond shape.
• Spoon a few tablespoons of filling into the center. Fold the bottom corner over the filling, then fold in the sides. Roll tightly and seal the edge with a little water.
• Repeat with remaining wrappers.
• Heat oil in a deep skillet or Dutch oven to 350°F.
• Fry egg rolls in batches for 3 to 4 minutes, turning as needed, until golden brown and crispy.
• Remove to a paper towel-lined plate to drain.
• Serve warm with extra salsa verde, sour cream, or your favorite dipping sauce.

Notes

To bake, brush lightly with oil and bake at 400°F for 15 to 18 minutes, turning halfway through.

To air fry, spray lightly with cooking spray and cook at 375°F for 8 to 10 minutes, turning once, until crisp and golden.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in the oven or air fryer to keep them crispy.

Nutrition

Calories: 263kcal | Carbohydrates: 12g | Protein: 11g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 622mg | Potassium: 212mg | Fiber: 1g | Sugar: 3g | Vitamin A: 892IU | Vitamin C: 23mg | Calcium: 165mg | Iron: 1mg

More Tex-Mex Appetizers to Try

Chipotle Ground Beef Taquitos

Velveeta Cheese Dip

Taco Dip

Fried Jalapenos