Crispy, cheesy, and bursting with bold flavor, these Latin Egg Rolls with SKORDO Sazon seasoning are the ultimate comfort food—like your favorite takeout, but better! Shredded chicken, melty cheese, and a mix of vibrant veggies come together, seasoned with SKORDO Sazon seasoning for that signature savory depth. Each roll is fried to golden perfection, creating a crispy shell that gives way to a rich, flavorful filling. Whether served as a crowd-pleasing appetizer or a fun main dish, these egg rolls bring the warmth and vibrancy of Latin American cuisine straight to your kitchen—no takeout menu required!
Note: Try using what veggies you have leftover in your fridge for filling!
Ingredients:
- Canola oil
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 jalapeño, finely chopped
- 2 garlic cloves, grated
- 2 bell peppers, chopped
- 1/2 bag of spinach
- 1 cup black beans
- 1 cup corn
- 1 tablespoon SKORDO Sazon seasoning
- 2 cups shredded chicken thighs, seasoned with Sazon seasoning
- 1 lime, juiced
- Tortillas
- Cheese
Avocado Ranch Ingredients:
- Ranch Dressing
- 1-2 Avocados
- Splash Lime Juice
- Chopped Cilantro
- Salt + Pepper
To Make Filling
Make chicken thighs ahead of time or use leftover shredded chicken. We baked chicken thighs the night before with Sazon seasoning. Heat pan on medium-low and add olive oil. Add onion and jalapeño and cook for a few minutes. Add garlic, bell peppers and Sazon seasoning. Add shredded chicken, black beans, corn and stir. Add 1 bag baby spinach and cover to wilt for 1-2 minutes. Turn off heat and add lime juice.
To Make Rolls
Sprinkle tortillas with cheese, add filling, fold and roll. Line a plate with paper towel and set aside. Put enough canola oil to cover bottom of pan. Heat oil, being careful not to overheat. Carefully place each roll into the oil and fry until golden brown and crispy. Move onto paper towel lined plate to cool.
To Make Avocado Ranch
Stir together avocado, cilantro, a splash of lime juice and salt and pepper. Add ranch to your liking and stir.
See More from our SKORDO Spring Dinner Potluck here!
