Baked Southwest Egg Rolls with Creamy Chipotle Dipping Sauce

These little babies were good. As in, I’m lucky any of the delicious, flavorful filling made it into the tortillas since I was so busy sampling that I forgot about ensuring quantity control.

Simple to prepare and healthy to boot (read: baked not fried!), these southwest egg rolls, which incidentally are nothing like authentic egg rolls since there are no eggs in the filling, are so very fantastic.

Baked Southwest Egg Rolls with Creamy Chipotle Dipping Sauce

The hearty filling is packed with spinach, peppers, onions, garlic and a myriad of southwest-type seasonings that give the mixture a warm and smoky flavor without killing your tastebuds with spice. Paired with the creamy chipotle dipping sauce and I was hard-pressed to stop at just one. But I shall not confess how many I actually ingested.

What To ServeThese rolls would be perfect as an appetizer, main dish (which is how we ate them with some crisp veggies and salad on the side), or simply as a snack. The tasty filling can be adapted to your liking, also – take out the chicken for a vegetarian roll and increase the heat as you like! I hope you like them as much as we did.

Baked Southwest Egg Rolls with Creamy Chipotle Dipping Sauce

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Baked Southwest Egg Rolls with Creamy Chipotle Dipping Sauce

Yield: Makes about 2-3 dozen

Baked Southwest Egg Rolls with Creamy Chipotle Dipping Sauce


  • 1 tablespoon olive oil
  • 1 medium yellow or red onion, diced
  • 2 cloves garlic, finely minced
  • 3 (about 1 1/2 pounds) boneless, skinless chicken breasts, cubed
  • 1 green or red pepper, diced small
  • 1 jalapeno pepper, membranes removed, seeded and finely minced or 4 pickled jalapeno rounds from the jar
  • 1 can black beans, rinsed and drained
  • 10 ounces frozen, chopped spinach, defrosted and liquid squeezed out (wringing through a kitchen towel works great)
  • 1 cup frozen corn
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/4 cup freshly chopped cilantro
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2-3 cups shredded cheese, such as Monterey Jack, Pepper Jack or Cheddar
  • 2-3 dozen small, fajita-size flour tortillas
  • Chipotle Dipping Sauce:
  • 1 cup sour cream
  • 1/4 cup salsa
  • 1 teaspoon minced chipotle chiles in adobo sauce (if you are opening a new can to only use 1 teaspoon, freeze the remainder in a freezer-safe ziploc bag and pull out and thaw as needed)


  1. Preheat the oven to 400 degrees. Line two rimmed baking sheets with foil and lightly grease with cooking spray. Set aside.
  2. In a small bowl, combine the dipping sauce ingredients. Mix well and set aside or refrigerate until ready to serve.
  3. In a large 12-inch nonstick skillet, heat the olive oil over medium heat. Add the onion and saute for 3-4 minutes until softened. Add the garlic and cook for about 30 seconds, stirring constantly. Add the cubed chicken breasts and peppers and cook over medium or medium-high heat, stirring occasionally, until the chicken is cooked through, about 5 minutes. Add the rinsed and drained black beans, spinach, corn, cilantro and seasonings. Mix well and cook until the mixture is heated through. Add the cheese and stir well, cooking, until the mixture is hot and cheese is mostly melted.
  4. Warm the tortillas. I place 5-6 between two damp paper towels and microwave for about 45 seconds. Place some of the filling on each tortilla and roll up tightly, egg-roll style, folding in the edges. Place seam side down on the prepared baking sheets (secure with a toothpick if needed).
  5. Bake at 400 degrees for 15 minutes, until the rolls are lightly browned and heated through. Serve immediately with dipping sauce.

Recipe Source: My Kitchen Cafe

82 Responses to Baked Southwest Egg Rolls with Creamy Chipotle Dipping Sauce

  1. Maria says:

    Hi! I’m making out my grocery list and I was wondering, what kind of salsa do you use? I have one that I made but I just don’t see it pairing with chipotle. Please let me know. Thank you! πŸ™‚

    • Mel says:

      Hi Maria – right now I have Trader Joe’s salsa (both red and green) in my pantry but I’ve also used regular ol’ Pace picante sauce, too.

  2. Barbara says:

    I’m going to downsize this recipe to 4 or 5 of the rolls, since we’re empty nesters, and serve them with some nice sides. I have to eliminate the spinach (hubby forms kidney stones, so is denied it), and we don’t eat flour tortillas, so I’ll use corn tortillas, which is better for diabetics (hubby again).

    Getting kids to like food is easy. My 3 adult sons and their kids eat everything. When they were trying new table foods for the first time and I knew it might not be a food they would like the first time, I denied their request to have some. I told them they were too little and their sense of taste wasn’t grown up enough to like it. I told them they wouldn’t like it. Of course they would insist on having some, and they had to beg and plead for it before they were allowed to have a tiny, bite-sized serving. They were not allowed to have any more at that meal, because I told them I didn’t make enough for them. The next time it was served, they “proved” they liked it before, they said, and demanded it again. I NEVER, EVER had any arguments over food with my sons. The entire cafeteria staff at one grandson’s school, plus all the teachers having lunch at the same time, gathered at one end of the lunchroom just to watch a 5 year old munch on a plate full of raw vegetables because he loves them and always has. Deny it, and they will want to eat it. Simple psychology. Try it.

  3. Kim says:

    Sorry…one more thought…I will probably use egg roll wrappers instead of tortillas for faster cooking.

  4. Kim says:

    I want to make these for my daughters upcoming wedding reception. But there is no oven on site. Could these be baked ahead of time and then warmed up in a bit of oil in an electric skillet or electric griddle? Would they be soggy? We are feeding 200 so I need to have my technique planned ahead of time so we can keep the food line moving.Any advice you have for serving these to a large crowd would great..and really appreciated!!!

    • Mel says:

      Hi Kim – I’m sure you could do that although I haven’t tried it myself. I think if they were baked ahead of time, reheating them on a griddle might work although I worry that the outsides would get crispy before the insides were heated through. Sounds like you might need a trial run to see. Good luck!

  5. Kaitlyn says:

    Do the leftovers reheat well? Thinking these would be good to bring to a friend that just had surgery. Wondering though if they’d get soggy :(.

  6. Sara says:

    I made these tonight for my super picky kids & hubby. RAVE reviews!!! My 10-yr-old ate four in one sitting and asked me to make them all the time πŸ™‚ I omitted the spinach, but left the rest of the recipe as-is and it was delish! Thank you for the yumminess!

  7. Sara says:

    Made these tonight and my 2 year old loved it! Had no spinach so used broccoli and only had burrito sized tortillas. Turned out more like chalupas, but still amazing!

  8. Maureen says:

    Made these last night for the first time but it won’t be the last — big thumbs up from my 15 year old son, right in the middle of a bite! πŸ™‚ Thanks for the hint about how to warm the tortillas, it was new to me and very helpful. I wasn’t very good at rolling the tortillas up, but baking in the oven helped them stay together and with the way they tasted, no one was complaining. I found a tutorial on youtube for rolling egg rolls this morning, so now I’ll be ready for next time. πŸ™‚

  9. matt says:

    I’m a working dad with a wife who stays home with our 3 kids, so Sunday has become my day to cook dinner. I discovered your site last week, and I’m loving it! I made the San Francisco Pork Chops last week, loved them, and am cooking up a mess of these egg rolls for dinner tonight and as apps for a get-together with friends next week. You make a hero out of a rookie chef like me, and I appreciate it!

  10. Kelli says:

    Mel, I have made these at least 15 times in the 9 months or so since I’ve found this recipe. My conclusion? These need to go on the best recipe page FOR SURE!!! I’ve even served them for dinner alongside a salad and rice. Delicious always!!!

  11. Amy LHC says:

    Hi Mel! My family and I love these and eat them at least once a month probably. I make the filling and divide it by 2. We eat the first set immediately and freeze the rest for an easy meal later. I have an event coming up this week that I want to serve these at, but I have vegetarian and celiac (gluten free) eaters coming. Do you think these would be ok without the chicken and with corn tortillas? Or is there a different “wrap” you would recommend?

    • Mel says:

      Hi Amy – I definitely think these would be ok without the chicken but the corn tortillas make me nervous – they crack and rip so much easier than flour. You could try softening the corn tortillas in a bit of oil in a hot skillet or microwaving and rolling them up that way but I’ve always had cracking issues with them. If you could find a gluten free wrap, that might work but it could be pricey. If you have time, try a trial run with the corn tortillas and see how it goes. Good luck!

  12. Nancy says:

    Hi Theresa,

    I’ve used egg roll wrappers. IMO, I think they work better since you can get egg roll wrappers to stay closed on their own. I freeze ’em, then either drop them into the fryer or into the oven frozen! I would just keep the temp a little lower, so the inside has a chance to dethaw by the time the outside is crispy. Oh, and if you put them into the oven, spray them with a little oven spray before so they crisp up.

  13. Theresa says:

    I thought about using egg roll wraps. Has anyone used egg roll wraps instead of the tortillas? If so would oven temp and cooking time be the same?

  14. Crystal s says:

    Thanks! That worked perfectly, these are so good and they are a hit at party’s!

  15. Mel says:

    Crystal – I wouldn’t heat up the filling, I would just add a few minutes onto the baking time if needed to get it warmed through.

  16. Crystal s says:

    I’d like to make the filling today so I can quickly put these together tomorrow, if I put the filling in the fridge do you think I need to heat it up before putting it in the tortillas and baking tomorrow? Thanks for all your great recipes!

  17. Jennifer A says:

    I made this last night. Prep work was a little long but easy. It was another homerun for us. My husband asked me what I was “sneaking” in the recipe. I said “trust me” and he did. We loved them! The chipotle sauce is a must. That’s what brings it all together. I couldn’t find chipotle chilis but found chipotle peppers and just used the sauce from the can. We added a couple teaspoons more to kick it up. Super super yummy. Another great dish from Mel!

  18. Kathy says:

    I made these tonight and they were excellent! Had lots of leftovers for lunches. The dipping sauce is the perfect accompaniment! This will be added to my favorites list. I just found your website and I can’t wait to try the other recipes.

  19. Rachel says:

    We love EVERYTHING about these rolls. Kids are eating the first spinach of their lives in these beauties and love how it makes tons and they freeze SO well. Packing up some frozen ones now for quick dinner at the lake- THANK YOU!

  20. Stacy says:

    Just want to let you know that I love your blog and recipes. I especially love this one! I posted it on my own personal family blog just because I want to share it with my family/friends. Thought I would let you know so you don’t think I am stealing your recipes! Congratulations on your new baby. She looks so sweet.

  21. Cindi says:

    I finally got around to making this, and let me just say, WOW!!! SO amazing! And this meal wasn’t nearly as time-consuming as I was expecting! Thank you for always posting such awesome recipes!!!!

  22. Marie says:

    I can’t wait to make these! I’m thinking I might try some Talapia as well as chicken. I try to grill up and freeze chicken and fish…thaw and cook. I’m excited! Thanks!

  23. Ali says:

    I’ve made these twice now for dinners they are awesome! We buy the uncooked tortillas, cook them up and then put the filling in and bake them. They are super crunchy and so so so tasty! We also cook the chicken in salsa in the crockpot during the day, so it has an awesome flavor when we shred it and put it in. Thanks for the great recipe!!

  24. […] dozen small, fajita-size flour tortillas I recently saw the idea for Southwestern egg rolls on Mel’s Kitchen Cafe and was instantly interested. For one, I have never made egg rolls; they are still on my list to […]

  25. Liz D. says:

    Holy Moly! Just got down making these and scarfing them down! They were supposed to be for dinner, but I couldn’t wait. My hubby is passing them out to the neighbors right now and everyone wants the recipe. They are delicious! Thank you!

  26. Tami says:

    I despise cooked spinach so subbed about 1/2 head of steamed cauliflower, chopped pretty fine, in its place and they came out wonderfully!

  27. Logan says:

    This was dinner tonight. Yum!! Super easy… and I have a lot left that I froze and pull out later for a quick meal:)

  28. LAH says:

    Thanks for the AWESOME recipe. I just added this to our regular meal rotations. I don’t usually (ever) comment after making something from a food blog but my husband and I were REALLY happy with this one so I had to let you know what a fabulous job you did on this one πŸ˜‰ Plus we have enough filling left in our freezer for 2-3 more dinners! Thanks again!!!

  29. Kimberly says:

    Thanks for another great recipe – so glad it was on your sidebar so I could find it. Worked great as a 5 de mayo meal. I also loved the discussion on picky eaters in the comments. I have a 2 yr old who is super picky. I thought I was good at getting my kids to eat, but none of my tricks work for this little guy. He just spits everything out, and/or gags on it. I did magically get him to take a bite of these last night because he could only see tortilla, but it came right back out. πŸ™

  30. Nikki says:

    These are fantastic! I came across your website this weekend and made these last night (and will be having some for lunch today). I’ll be passing this on to friends and family πŸ™‚ Thank you!

  31. Danielle says:

    Yum! Thank you. I made these exactly like the recipe called for the first time and was very pleased with the results. We didn’t use as much of the filling as I thought with our small family, so I was glad that the filling freezed well. Yesterday I pulled it out to thaw and whipped some more dipping sauce (THANKS for the tip on freezing the chiles. I found another recipe previous to this one and was resenting wasting a can for a single chili). This time I fried them…just a little bit of oil..(I worked out in the morning so it was justified). Oh so dDelish. My husband raved again. Now I will find something else on the menu at a resturant. I try to order things I CANT make at home. πŸ™‚ Thank you!

  32. […] Source: My Kitchen Cafe LikeBe the first to like this […]

  33. Kira says:

    Not that this is needed, but I just wanted to let you know that we too thought these were delicious! I imagined they would be simliar to your southwest chicken wraps or baked chimis, but was happy to find they had their own original flavor! So I guess we will continue to eat all three! Thanks.

  34. Zoe says:

    Looks delicious! You could also make avocodo mousse dipping sauce.

  35. Whitney says:

    These are delicious! I made some substititons because I’m lazy and didn’t want to go to the grocery store. I used fresh spinach instead of frozen, and chipotle chili powder instead of Chipotle chilies in adobo sauce. Everyone loved them!! Thank you!! πŸ™‚

    • Mel says:

      Whitney – I’m glad I’m not the only one who gets lazy sometimes and doesn’t feel like a trip to the store! That’s great that your changes worked out so well!

  36. Cathy Heckman says:

    Just made them tonight even though I printed the recipe a few weeks ago, OMG delicious!!!! Even my oldest son who hates beans ate them and said they were good, mind you he is almost 16 and eats everything in sight, but usually still avoids beans. I had some issues wrapping them, don’t have a microwave to warm the tortillas, so they look ugly, but tasted amazing!

    • Mel says:

      Cathy – well, first, I’m glad you loved these, but second, I can’t believe your 16 year old son still avoids beans! I’ve been hoping my 6, 4, 3 and 1 year old boys will learn to love them but I’m afraid your comment isn’t giving me much hope. πŸ™‚

  37. Liz says:

    These were wonderful!!!

    Out of curiosity, have you ever tried using fresh spinach? My husband has a weird aversion to the frozen stuff, and that was his only complaint tonight (although I don’t think he would have even noticed if he hadn’t helped me make them). Do you have any idea how much fresh spinach I would even use?

    Thanks again! I will be making these regularly!

    • Mel says:

      Liz – I’ve never used fresh spinach in this recipe because frozen spinach is so inexpensive and simple to use. I’ve read online that you need about 1 1/2 pounds of fresh spinach to equal one 10 ounce box of frozen spinach. Glad you liked it!

  38. Emily says:

    Fantastic! We had them last night for dinner and though my picky children didn’t love them (they don’t love anything but plain rice and peaches), my husband and I both adored them! Mmmm … thanks for another winner!

  39. Natalie Berger says:

    Do you ever get tired of reading comments that all say how amazing a recipe is? Hope not. Because I am about to be the 30th-ish person to leave such a comment. I loved these. The dipping sauce was amazing. Even better than what I’ve had at restaurants. It was easy to throw together and the filling had such pretty coloring. I halved the recipe because I have a small family. It made 10 very stuffed egg rolls that disappeared quickly. My husband even took the leftovers (lucky there were any!) to work for lunch (a very rare thing). These will appear often at my table.

    • Mel says:

      Natalie – I never get tired of reading comments (even the ones that tell me something tasted lousy!) so thanks for taking the time to leave one! I’m thrilled you loved these so much!

  40. Ashley says:

    Made these last night!! Very tasty and healthy. Thanks!

  41. grace says:

    this is one restaurant appetizer that i’m always tempted to get. if only they were baked! that dipping sauce is fierce–good work, mel. πŸ™‚

  42. Chef Basket says:

    Homemade egg rolls are a great alternative to the ones people normally get at Chinese food places. Baking and not frying them is much healthier. This is a great post.

  43. These sound really good, I think my family will like these for sure…that dipping sauce will be great for so many things!

  44. Mel says:

    Kelly – I forgot one of the most important things I do for dinner. I make sure there is at least one food item on the table that the kids love and eat no problem. That way if there is a new food or a food that they don’t particularly care for, I know they’ll at least get something in their tummies. I also use it as a tactic, as in “If you eat a bite of your southwest egg roll, you can have a bite of your applesauce.” Even my 22-month old understands this one. I’ll show him a bite of applesauce (which he loves) and say, “eat a bite of this (like beans) first and then you can have the applesauce.” It works great for my kids – so just another tip to add.

  45. Zana Bowen says:

    I liked the side note to freeze the rest of the chipotle’s b/c I just put remains like that in the fridge until they’re too old to use…thanks for thinking ahead for people like me πŸ™‚

  46. Norah B says:

    I take a few weeks break from cooking and surfing my favorite food blogs and you’ve posted several yummy sounding recipes. This is going on the must make soon list.

  47. Kelly says:

    Here is a question? How do you actually enforce the x-bite rule? We have a very picky two year old, and have been trying to enforce a one-bite rule – sometimes he will comply and other times he won’t. Or sometimes he will take a bite, but it is in his mouth for all of about 0.01 seconds – no chewing or moving around whatsoever, and then he just opens his mouth and lets it fall out (I think b/c actually spitting it out would make him taste it more lol). I try not to make too big of a deal out of it and just encourage him with positive reinforcement when he does try new things, but it gets soooo frustrating sometimes. And my husband is really not keen on part b of your rules, even though I try to enforce it as much as I can, so that can get a bit hard/frustrating as well. Any advice you – or anyone else – has would be much appreciated!

    • Mel says:

      Kelly – I think you are on the right track with the positive reinforcement. We went through a phase where we literally forced our kids to take bites – meaning if they wouldn’t do it on their own, we’d hold their mouths open and make them eat it. I know that sounds awful and it was. It only lasted a few weeks before we realized it absolutely was not working. Everyone was in tears. Crying, gagging, and dinnertime was awful. So we threw that out the window and started doing what you said – being super ecstatic when they would take a bite and making a huge deal out of it. Because it was still important to me that the kids at least taste the food (not clear their plate, just simply TASTE it), I still set the expectation at dinnertime that they had to take their certain number of bites. To encourage them, I would practically stand on my head doing tricks to get them to take a bite. We’d play peek-a-boo, or I would hide my eyes and say “I bet you guys can’t eat a bite before I open my eyes!” and we’d make it into a big game. When it became fun, the kids were all over it. If they STILL absolutely refused – to the point that it wasn’t worth the battle – the result was that they didn’t get the after-dinner treat. After a few months of the intense crazy funness of dinner, we let down on the game-playing a bit because the kids were used to knowing they had to take their certain number of bites (that had always been the expectation) and that we would praise them up and down when they did. I’m happy to say that my older boys don’t even think about the “rule” anymore and are so good about trying new foods and starting to eat me out of house and home. Even my 3-year old is pretty good at it and will eat what is on his plate without too much complaining. I guess what I’m trying to say is that setting the expectation was important for me but it also revolved around positive reinforcement, with a small consequence of no treat/dessert if the expectation wasn’t met. I will say that the 2-year old phase is hard. I have a nearly 2-year old right now and honestly, I don’t know that we could force anything into his mouth. He is pretty independent and his cognitive reasoning hasn’t quite caught up to him realizing the expectation and consequence. So, we have upped the fun-eating-games at dinner to get him excited and if he still hasn’t eaten enough, I’ll sneak out a bowl of applesauce or yogurt for him to supplement dinner. My older boys know that he gets an “out” because he is younger. I’ll probably stop the extra option of applesauce or something when he’s about 2 1/2. Even though I understand why your husband isn’t keen on not giving them something else, I have learned over the years that kids really will eat when they are hungry and if they are eating well at breakfast and lunch, a small dinner won’t hurt them and will help them learn they can’t always have a second option. At a certain age (best determined by their parents) it can be helpful to let them know there isn’t a plan B if they don’t eat what mom or dad worked hard to make. However, I know not all parents work this way so understand it is my opinion only (I don’t want any hate mail about it!).

      I hope that helps a little. Honestly, I’m far from the expert on getting kids to eat but I try really hard at it and believe that constant exposure to new/same foods and positive reinforcement are really important. Oh, and one final note, I’ve noticed as my kids have gotten older and can help more in the kitchen that they are far more excited to eat the food if they have helped prepare it. I know that doesn’t help with your 2-year old, but it’s just a thought. Ok. Now I’m really done.

      Feel free to chime in anyone else if you have tips on helping kids eat/raising non-picky eaters!

  48. Jessica says:

    Mel- These look amazing!! Thanks for sharing such a wonderful recipe πŸ™‚ I am such a huge mexican food person and this recipe has definitely given me some ideas to do at dinner time (in our gluten free home).

    I adore your blog btw- you are such a great blogger! <3

  49. Monette says:

    Oh,yeah baked chicken with lemon butter sauce is sooooo goooooood!

  50. Monette says:

    I love your blog! We love your classic waffle recipe,buttermilk banana bread and the wheat bread so I think I put on 3lbs at least according to my bathroom scale which I think it is a lie!:) I would love for you to make cannolis one day!

  51. barb says:

    Thank you for this recipe. We love these at the restaurant, but are always wracked with guilt bc, well, it’s a restaurant & they fry! I think Katie is onto something with the avocado ranch dipping sauce…anyone have a recipe for that? One teenee beenee suggestion re freezing leftover chipotles…drop spoonfuls onto a baking sheet, then freeze, then pop those flavorful li’l morsels into the ziplocs. LOVE your site, Melanie!!!

  52. Ashlie says:

    Still an avid reader even though I don’t comment much;). Made these today for lunch. They were awesome! Thanks Melanie. Now I’m off to bake up a batch of your fav sugar cookies.

  53. Heather says:

    I am glad you said your kids choke down dinner because I had pictured your kids always eating up everything you make. My favorite is when kids tell you they hate something they loved the last time they ate it. Then eat it and wonders of wonders it still tastes good. My husband loves these at a local restaurant. I am excited to try them! We bake our chimichungas too. I have found sometimes spraying them with some PAM helps them crisp up a little more but yours look crisp as they are.

  54. katie says:

    These are also really good avocodo rance dipping sauce!

  55. Amy Wein says:

    Mel… Do your kids eat these??? If so… What is your magic spell????

    • Mel says:

      Amy – yes, my kids ate these and actually really liked them (which is different than them gagging dinner down which happens more often than not). I don’t have a magic spell, unless it is called mean-mommy-requires-at-least-five-bites-of-dinner. My kids have learned that a) they have to try the food on their plates, even if it is only the number of bites that they are old (i.e. 3 bites for my 3-year old), b) they don’t get something else to eat if they don’t like dinner and c) the foods they are scared to taste are always yummier than they think. My kids don’t love beans (although they didn’t mind them in this recipe) and potatoes, so I’m always working on making foods with those ingredients so they are constantly exposed to them. I wish I had the secret to getting kids to eat!

      • Barbara says:

        Please, please read my post at the bottom about how to get kids to eat without any fussing at all – except for MORE of what you want them to eat! It worked with my three and all their kids, too! I just wish I knew what to do with a 55 year old daughter-in-law who refuses to eat anything green. ANYTHING. Gah.

  56. Tiffany says:

    Yummy! Thank you, these look wonderful! And baked even better!

  57. StephenC says:

    This is a great idea! The thing I love about tortillas is that you can stick anything inside them and have a feast.

  58. Rachel says:

    Fantastic!!!! I’ve been looking for some new vegetarian dinner recipes, so I’m going to give this one a try w/o the chicken. It sounds so delicious!

  59. April says:

    Ooo, I’m excited for this one!

  60. Ruchita says:

    These look good! I am going to try making these soon. I plan meals during the week, but kind of get lazy on the weekends and we end up eating out. I think these would be great to make ahead and freeze for times when I don’t feel like cooking. πŸ™‚

  61. Natalie says:

    I cannot wait to make these!!! i’m obsessed with southwest egg rolls and they look like something my boyfriend would love… who last night begged for the baked chicken with lemon butter sauce you posted a month or so ago… its his favorite meal…

  62. Those sound wonderful…..and the chipotle dip.. .yea, I could definitely go for some of that!

  63. briarrose says:

    These look wonderful. I do love new southwest style recipes. πŸ˜‰

  64. Liz @ Blog is the New Black says:

    These look absolutely delicious!

  65. Kim in MD says:

    These look incredible, Melanie! Your chipotle dipping sauce sounds so good! πŸ™‚ I made something very similiar for my Mexican theme party in September. I make mine with giant tortillas, and don’t tuck the ends under. I brushed them with a little oil (or you could use cooking spray) before baking them to crisp them up on the outside. After I bake them, I slice each roll in six pieces. Also, these freeze really well. I made them several weeks before the party and baked them frozen…they were amazing! Thanks for reminding me how good these flavors are…I am going to try your recipe! πŸ™‚

    Question for you- do you use table salt or kosher salt in your recipes?

    • Mel says:

      Hi Kim – excellent tips on the tortilla egg roll variation. I love the freezing option! As for salt, I mostly use table salt but use kosher/coarse salt now and again, although I always specify in my recipe if it is kosher salt. If it just says “salt” it means regular ol’ table salt.

  66. I’ve never made any kind of egg rolls, and these look so good. I really like the dipping sauce too!

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