Who doesn’t love those crunchy, yummy deep-fried southwest eggrolls from Chili’s? I know they are difficult for me to resist. That’s why I’m in love with this recipe. It’s a much healthier, BAKED, easy recipe for the southwest eggrolls! You get to skip the extra calories and fat, and enjoy the delicious baked goodness of fresh veggies!


  • 6 oz Chicken breast, cooked & diced
  • 2 t Fresh cilantro, chopped
  • 2 Green onions, diced
  • 1/2 t Ground cumin
  • 2 T Red bell pepper, diced
  • 1/2 t Chili powder
  • 1/2 c Frozen corn kernels
  • 1/4 t Salt
  • 1/2 c Black beans, rinsed and drained
  • 3/4 c Shredded Low Fat Monterrey Jack Cheese
  • 1 Jalapeno, seeded and minced
  • 8 pc Phyllo dough
  • Nonstick Spray


Heat a skillet over medium heat and spray with nonstick spray. Stir in green onion and red bell pepper and sauté for 5 minutes or until tender. Add the diced chicken, corn, black beans, jalapeno, cilantro, cumin, chili powder, and salt. Cook for 5 minutes and stir well to combine. Remove from heat and stir in cheese until melted. Take 1 sheet of phyllo dough and place on a clean dry surface. Spray well with nonstick spray. Fold into thirds, spraying each layer. Spoon 1/8 of the mixture onto the small end of the phyllo and wrap tightly, folding in the sides. Place on a sheet pan and spray with nonstick spray. Keep phyllo from drying out with a damp towel. Bake in a preheated 350 F oven for 15-20 minutes. Serve with fresh salsa. Serves 4.

Nutrition Facts (per serving):

273 calories, 8 g fat, 30 g carbohydrates, 4 g fiber, 20.4 g protein

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