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.
Servings: 8
Calories: 263kcal
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
