These cheesy Mexican stuffed egg rolls are crispy, cheesy, delicious and incredibly easy to make. And at 3 WW Smartpoints each, they can be enjoyed by everyone!
Growing up in Los Angeles, I can seriously eat Mexican food every single day. I live for it and never get sick of it. So it’s no surprise that I have found a way to turn other cuisine’s into the cheesy bean and salsa food that I love so much. These cheesy Mexican stuffed egg rolls can be reheated the next day for an even better lunch.
The filling of these egg rolls is basically my creamy chicken tortilla soup. If you haven’t checked that out yet, you can find the recipe here. It is my most made recipe for a reason!!
What you will need for these stuffed egg rolls:
- 15.5 ounce jar of salsa (I use Tostitos brand because the entire jar is 0 smartpoints. Make sure to check the smartpoints value on the salsa you use. Many salsas have points because of sugar. I have found that Tostitos and Herdez are two brands that do not have points).
- 2 chicken breasts, boneless and skinless
- 1 can of black beans
- 1 can of corn
- 4 ounces of reduced fat cream cheese
- 8 egg roll wrappers
How to make these cheesy mexican egg rolls:
- In an Instant Pot, combine the chicken breasts, black beans (drained), corn (drained) and salsa.
- Mix everything together.
- Close the lid to the Instant Pot, make sure the venting valve is turned in the upright position and cook on high pressure for 30 minutes.
- After the 30 minutes is done, let the Instant Pot slow release for an additional 30 minutes. (keep the venting valve in the upright position).
- While your egg roll stuffing is finishing up in the Instant Pot, you can start assembling your egg rolls.
- Lay out 8 egg roll wrappers and top each wrapper with ½ ounce of reduced fat cream cheese and spread.
- After the additional 30 minutes of venting is over, the Instant Pot will be completely released of pressure. Turn the venting valve to the left and open the lid.
- The chicken will fall apart at the touch of a fork. Keep the chicken in the pot and lightly shred up with a fork and tongs, mixing everything together.
- Add about ¼ cup – ⅓ cup worth of your chicken mixture onto each cream cheese lined egg roll wrapper.
- Roll all 8 egg rolls up, tucking the ends inside of themselves, to make perfect egg rolls.
- Spray with cooking spray and air fry at 390 degrees for 20 minutes, flipping halfway. If you do not have an air fryer, you can easily cook up your egg rolls in the oven at 400 degrees for 20 minutes.
Pair these egg rolls with guacamole, queso, salsa, or enjoy them all by themselves. These 3 smartpoint cheesy Mexican stuffed egg rolls are like mini chimichangas and are sure to be a hit with the entire family (hey, they’re kid sized!). Pro tip: store leftovers in the fridge and heat them up in the oven the next day for the perfect lunch.
Cheesy Mexican Stuffed Egg Rolls
These cheesy Mexican stuffed egg rolls are crispy, cheesy, delicious and incredibly easy to make. And at 3 WW Smartpoints each, they can be enjoyed by everyone!
Ingredients
- 15.5 oz salsa Tostitos brand
- 2 chicken breasts boneless & skinless
- 1 can black beans
- 1 can corn
- 4 oz cream cheese reduced fat
- 8 Egg Roll Wrappers
Instructions
In an Instant Pot, combine the chicken breasts, black beans (drained), corn (drained) and salsa. Mix everything together.
Close the lid to the Instant Pot, make sure the venting valve is turned in the upright position and cook on high pressure for 30 minutes.
After the 30 minutes is done, let the Instant Pot slow release for an additional 30 minutes. (keep the venting valve in the upright position).
While your egg roll stuffing is finishing up in the Instant Pot, you can start assembling your egg rolls.
Lay out 8 egg roll wrappers and top each wrapper with ½ ounce of reduced fat cream cheese and spread.
After the additional 30 minutes of venting is over, the Instant Pot will be completely released of pressure. Turn the venting valve to the left and open the lid.
The chicken will fall apart at the touch of a fork. Keep the chicken in the pot and lightly shred up with a fork and tongs, mixing everything together.
Add about ¼ cup - ⅓ cup worth of your chicken mixture onto each cream cheese lined egg roll wrapper.
Roll all 8 egg rolls up, tucking the ends inside of themselves, to make perfect egg rolls.
Spray with cooking spray and air fry at 390 degrees for 20 minutes, flipping halfway. If you do not have an air fryer, you can easily cook up your egg rolls in the oven at 400 degrees for 20 minutes.
Recipe Notes
This recipe makes 8 egg rolls at 3 WW Smartpoints each, based on the ingredients that I use. If you use different ingredients, make sure to alter the points accordingly.
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