Name: Chili’s Southwest Eggrolls Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Cuisine: Southwestern American
Ingredients: 12 eggroll wrappers; 1 tablespoon olive oil; 1 medium red bell pepper, finely diced; 1 medium green bell pepper, finely diced; 1 medium red onion, finely diced; 1 jalapeño pepper, seeded and minced (optional, for extra heat); 1 (15-ounce) can black beans, rinsed and drained; 1 (15-ounce) can corn, drained; 1 cup cooked chicken breast, shredded (about 2 small chicken breasts); 1 cup Monterey Jack cheese, shredded; 1/2 cup pepper jack cheese, shredded; 1/4 cup fresh cilantro, chopped; 1 tablespoon chili powder; 1 teaspoon cumin; 1/2 teaspoon garlic powder; 1/4 teaspoon cayenne pepper (optional, for extra heat); Salt and black pepper to taste; Vegetable oil, for frying; 1 cup mayonnaise; 1/2 cup sour cream; 1/4 cup buttermilk; 2 tablespoons chopped cilantro; 1 tablespoon lime juice; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; Pinch of cayenne pepper (optional, for extra heat); Salt and black pepper to taste

Introduction

Chili’s Southwest Eggrolls offer a delicious twist on a classic favorite, filled with vibrant vegetables, shredded chicken, beans, and melted cheeses. Paired with a creamy Southwest Ranch dipping sauce, these crispy eggrolls make a perfect appetizer or party snack. They’re easy to assemble and sure to impress your guests.

Ingredients

12 eggroll wrappers

1 tablespoon olive oil

1 medium red bell pepper, finely diced

1 medium green bell pepper, finely diced

1 medium red onion, finely diced

1 jalapeño pepper, seeded and minced (optional, for extra heat)

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can corn, drained

1 cup cooked chicken breast, shredded (about 2 small chicken breasts)

1 cup Monterey Jack cheese, shredded

1/2 cup pepper jack cheese, shredded

1/4 cup fresh cilantro, chopped

1 tablespoon chili powder

1 teaspoon cumin

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper (optional, for extra heat)

Salt and black pepper to taste

1 cup mayonnaise

1/2 cup sour cream

1/4 cup buttermilk

2 tablespoons chopped cilantro (for sauce)

1 tablespoon lime juice

1 teaspoon chili powder (for sauce)

1/2 teaspoon cumin (for sauce)

1/4 teaspoon garlic powder (for sauce)

1/4 teaspoon onion powder (for sauce)

Pinch of cayenne pepper (optional, for extra heat, for sauce)

Salt and black pepper to taste (for sauce)

Vegetable oil, for frying

Instructions

Step 1: Heat olive oil in a large skillet over medium heat. Add the diced red bell pepper, green bell pepper, red onion, and jalapeño if using. Cook, stirring occasionally, until the vegetables are softened and slightly caramelized, about 5-7 minutes.

Step 2: Stir in the rinsed and drained black beans and corn. Cook for an additional 2-3 minutes to combine flavors.

Step 3: Add the shredded cooked chicken, chili powder, cumin, garlic powder, cayenne pepper if using, and salt and black pepper to taste. Stir well and cook for 2-3 minutes more.

Step 4: Lower the heat and stir in the shredded Monterey Jack and pepper jack cheeses. Keep stirring until the cheese has melted completely.

Step 5: Remove the skillet from heat and stir in the chopped fresh cilantro. Let the filling cool slightly before assembling.

Step 6: Lay one eggroll wrapper on a clean, dry surface in a diamond shape with a point facing you. Spoon about 1/4 cup of the cooled filling onto the center.

Step 7: Fold the bottom corner over the filling, tucking it tightly, then fold in the left and right corners to form an envelope shape.

Step 8: Brush the top corner of the wrapper with a little water, then roll the eggroll tightly away from you, sealing the edge with the water.

Step 9: Repeat the assembly with remaining wrappers and filling.

Step 10: To make the dipping sauce, whisk together mayonnaise, sour cream, and buttermilk in a medium bowl until smooth. Stir in chopped cilantro, lime juice, chili powder, cumin, garlic powder, onion powder, cayenne pepper if using, and salt and pepper to taste. Cover and refrigerate for at least 30 minutes.

Step 11: Heat vegetable oil in a large deep pot or Dutch oven to 350-375°F (175-190°C), filling about 3 inches deep.

Step 12: Fry the eggrolls in batches of 3-4, turning occasionally, for 2-3 minutes per side or until golden brown and crispy.

Step 13: Remove the eggrolls with a slotted spoon or tongs and drain on a wire rack lined with paper towels.

Step 14: Serve the Southwest Eggrolls hot with the chilled Southwest Ranch dipping sauce.

Tips & Variations

For a vegetarian version, omit the chicken and add extra beans or diced mushrooms for heartiness.

If you prefer baking over frying, brush assembled eggrolls with oil and bake at 425°F (220°C) for 15-20 minutes, turning halfway through for even crispness.

For more heat, keep the jalapeño seeds and increase cayenne pepper slightly.

Use gluten-free eggroll wrappers if you need a gluten-free option.

FAQs

Can I make the filling ahead of time?

Yes, prepare the filling a day ahead and refrigerate it in an airtight container. Bring it to room temperature before assembling the eggrolls for easier handling.

Can I freeze the assembled eggrolls?

Absolutely. Freeze the assembled but uncooked eggrolls on a baking sheet until solid, then transfer to a freezer bag. Fry or bake them directly from frozen, adding a few extra minutes to the cooking time.