Baked Southwestern Eggrolls, with a spicy, cheesy filling of chicken, black beans, corn, green onions, cilantro, jalapenos and bell peppers wrapped in a crispy wonton, will be a popular appetizer at any game day party, especially the big game of the year.
It is that time of year again…..time for the big game….you know the one I mean. The big game being played in Arizona next week. While the players battle on the gridiron, we will get together with our family and friends to not only watch the game but enjoy our “supper bowl” as well since it is being played when we would usually have our Sunday Supper.
While the guys watch the football game, the girls will enjoy each other’s company, while sipping some wine, and chatting and munching on some yummy game day appetizers.
It won’t just be any wine we will be sipping, only Gallo Family Vineyards wines. I am thrilled that Gallo selected me to receive two bottles of wine, including one white or rose and one red to pair with an appetizer for the big game.
I selected the White Zinfandel because my husband and I love the crisp and refreshing taste, which includes the flavors of fresh strawberries, and whispers of white peach. Another reason we love the White Zinfandel is that it pairs well with a wide variety of foods, including turkey, chicken salad, and desserts, such as peach cobbler.
For the red wine, I chose the Red Moscato, with its flavors of sweet citrus and peach, and bright red berry finish. It is a medium-bodied red wine that pairs well with spicy foods, light cheeses, and desserts. This makes it a perfect wine for a party because it goes with a number of typical party foods. Gallo recommends that their Red Moscato wine is best served chilled.
Since the big game is being played in Phoenix, Arizona this year, I knew I wanted to do a Southwest type of appetizer in honor of the host city. Southwest Eggrolls fit the theme perfectly. However, instead of frying I wanted to bake them to make them a bit healthier yet still delicious.
The filling contains lots of healthy ingredients including shredded, cooked chicken breast, black beans, corn, red and green bell peppers, green onions, jalapenos, and cilantro. This makes such a beautifully colorful vegetable mix. Stir in a little cheddar and Monterrey Jack cheese so it will turn nice and creamy and melty while it cooks.
Place a spoonful of the chicken and black bean filling in the center of each wonton wrapper. Tuck in each corner of the wonton wrapper around the filling, and roll to seal. Then bake for 30 minutes at 350 degrees F. Once baked, then outside will be crispy, the inside will be hot, cheesy, and spicy, and delicious! Serve with your favorite dip or dressing, such as the Spicy Avocado Sauce or my Southwest Avocado Bacon Ranch Dip.
Be sure to make these Baked Southwest Eggrolls to serve for the big game and don’t forget to bring the Gallo Red Moscato or any other of your favorite Gallo Family Vineyard wines.
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Baked Southwestern Eggrolls #SundaySupper
- 2 tablespoons olive oil
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 2 jalepenos seeded, and diced
- 1-1/2 cups frozen corn thawed
- 1 (14-ounce) can black beans rinsed and drained
- 2 cups shredded cooked chicken
- 1 green onion chopped
- 1 cup shredded pepper jack cheese
- 2 tablespoons taco seasoning Use packaged or make your own
- 12 (6-inch) egg roll wrappers
- Preheat your oven to 400 degrees F.
- In a large skillet, over medium heat, add olive oil. Add red and green bell peppers and jalapenos and cook for about 5 minutes or until the vegetables are softened. Then stir in corn, black beans, and chicken. Add in taco seasoning. Saute’for about 3 minutes or until everything is heated through. Stir in green onions and cheese.
- Begin filling egg rolls. Place a wrapper in front of you with one of the corners pointing toward you. Place 1/4 cup filling in the corner of the wrapper.
- Place about a 3 - 4 Tablespoons of the filling in the middle of the egg roll wrapper. Foll the corner nearest you over the filling. Tuck in the sides around the filling, and roll the egg roll.Repeat until all the filling has been used.
- Spray a baking sheet with cooking spray. Place the egg rolls on the baking sheet and spray the egg rolls with cooking spray. Bake for approximately 20-25 minutes, or until the egg rolls are golden brown in color. Turn the egg rolls once halfway through the baking process. Allow the eggrolls to cool for a about 5 minutes, then cut the egg rolls in half in a diagonal and serve with your favorite dip or dressing.
For more information on Gallo Family Vineyards’ wines and recipe pairing ideas, visit their web site and locate a store near you or look through their GFV’s Football Finger Foods. Be sure to keep up with them on Facebook, Twitter, Instagram, and YouTube for new products or recipes.
For more recipes be sure to visit the other Sunday Supper member blogs.
- Bacon and Cheese Pretzel Bites by The Girl In The Little Red Kitchen
- Bacon Wrapped Bison Burger Sliders by Nosh My Way
- Baked Southwestern Eggrolls by Flavor Mosaic
- Buffalo Chicken Loaded Baked Sweet Potato Fries by Cupcakes & Kale Chips
- Cheesy Baked Arancini by Take A Bite Out of Boca
- Chorizo Cheese Dip by Casa de Crews
- Cuban Sandwich Sliders by Recipe for Perfection
- Everything Bagel Breadsticks & Smoked Salmon Dip by Foxes Love Lemons
- Kicked Up Texas Caviar by Ruffles & Truffles
- Mini Mexican Tarts by That Skinny Chick Can Bake
- Mexican Chicken Meatballs with Queso by Curious Cuisiniere
- Philadelphia Cheesesteak Dip by Family Foodie
- Pizza Quinoa Bites by Alida’s Kitchen
- Polenta Crostini with Mushroom Sauce by Brunch with Joy
- Rosemary White Bean Dip by Magnolia Days
- Salt and Pepper Chicken Wings by Bobbi’s Kozy Kitchen
- Sausage & Caramelized Onion Pita Pizza by The Messy Baker
- Spicy Sticky Chicken Wings and Onion Rings by Nik Snacks
- Spicy Stuffed Mushrooms by Hezzi-D’s Books and Cooks
- Sweet & Spicy Mango Meatballs by Peanut Butter and Peppers
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Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.