Chili’s Southwest Eggrolls Recipe

Introduction

Chili’s Southwest Eggrolls are a delicious fusion of southwestern flavors wrapped in a crispy golden exterior. Filled with chicken, black beans, corn, and melted cheese, they make a perfect appetizer or snack that’s both satisfying and flavorful.

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
• 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
• Vegetable oil, for frying

Instructions

1. 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 softened and slightly caramelized, about 5-7 minutes.
2. Step 2: Stir in the rinsed and drained black beans and corn. Cook for another 2-3 minutes.
3. Step 3: Add shredded cooked chicken, chili powder, cumin, garlic powder, cayenne pepper if using, salt, and black pepper. Stir well and cook for 2-3 minutes to combine flavors.
4. Step 4: Reduce heat to low and add Monterey Jack and pepper jack cheeses. Stir continuously until the cheese melts completely.
5. Step 5: Remove the filling from heat and stir in the chopped fresh cilantro. Let it cool slightly before assembling.
6. Step 6: Lay an eggroll wrapper on a clean surface in a diamond shape with one point facing you.
7. Step 7: Spoon about 1/4 cup of the cooled filling onto the center of the wrapper.
8. Step 8: Fold the bottom corner over the filling tightly. Then fold the left and right corners towards the center to form an envelope shape.
9. Step 9: Brush the top corner with water and roll the eggroll tightly away from you, sealing the edge.
10. Step 10: Repeat the folding process with the remaining wrappers and filling.
11. Step 11: In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth for the dipping sauce.
12. Step 12: Stir in chopped cilantro, lime juice, chili powder, cumin, garlic powder, onion powder, cayenne pepper if using, salt, and black pepper. Mix well and refrigerate for at least 30 minutes.
13. Step 13: Pour vegetable oil into a deep pot to a depth of about 3 inches and heat to 350-375°F (175-190°C).
14. Step 14: Fry eggrolls in batches of 3-4, cooking 2-3 minutes per side until golden brown and crispy. Turn occasionally for even cooking.
15. Step 15: Remove eggrolls with a slotted spoon and drain on a wire rack lined with paper towels.
16. Step 16: Serve the hot Southwest Eggrolls immediately with the chilled Southwest Ranch dipping sauce.

Tips & Variations

• For a vegetarian version, omit the chicken and add extra black beans or diced mushrooms for texture.
• Use baked eggroll wrappers for a lighter, less greasy option by brushing them with oil and baking at 400°F until crisp.
• Add diced avocado or a squeeze of fresh lime juice to the filling for a fresh twist.
• If you prefer a milder flavor, leave out the jalapeño and cayenne pepper.

Storage

Store leftover eggrolls in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 375°F oven for 10-12 minutes or until heated through and crispy. The dipping sauce should be kept refrigerated and used within 5 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these eggrolls ahead of time?

Yes, you can assemble the eggrolls and refrigerate them for a few hours before frying. For best results, fry them just before serving to keep them crispy.

Can I bake the eggrolls instead of frying?

Absolutely! For a healthier option, brush the rolled eggrolls lightly with oil and bake at 400°F for 15-20 minutes, turning halfway, until golden and crispy.

Chili’s Southwest Eggrolls Recipe

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★★★★★

4.8 from 111 reviews

• Author: Victor
• Total Time: 50 minutes
• Yield: 12 eggrolls 1x

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Description

Chili’s Southwest Eggrolls are a flavorful appetizer combining tender shredded chicken, black beans, corn, and a blend of cheesy spices wrapped in crispy fried eggroll wrappers. Paired with a zesty Southwest Ranch dipping sauce made from mayonnaise, sour cream, fresh cilantro, and spices, these eggrolls offer a perfect balance of smoky, spicy, and creamy flavors, ideal for parties and game days.

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Ingredients

Scale 1x2x3x

Filling

• 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

Southwest Ranch Dipping Sauce

• 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
• Vegetable oil, for frying

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Instructions

1. Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add diced red and green bell peppers, red onion, and jalapeño if using. Cook, stirring occasionally, until softened and lightly caramelized, about 5-7 minutes.
2. Add Beans and Corn: Stir in the rinsed black beans and drained corn. Cook for an additional 2-3 minutes to blend the flavors.
3. Incorporate Chicken and Spices: Add shredded cooked chicken, chili powder, cumin, garlic powder, cayenne pepper if using, salt, and black pepper. Stir well and cook for 2-3 more minutes.
4. Melt the Cheese: Reduce heat to low. Add shredded Monterey Jack and pepper jack cheeses. Stir continuously until cheese is fully melted and incorporated.
5. Finish Filling: Remove skillet from heat and stir in chopped fresh cilantro. Let the filling cool slightly before assembling.
6. Assemble the Eggrolls: Lay a single eggroll wrapper on a clean surface in a diamond shape. Spoon about 1/4 cup of cooled filling onto the center. Fold the bottom corner over the filling tightly, then fold in left and right corners to form an envelope shape. Brush top corner with water and roll tightly, sealing the edges. Repeat with remaining wrappers and filling.
7. Prepare the Dipping Sauce: In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth. Stir in chopped cilantro, lime juice, chili powder, cumin, garlic powder, onion powder, cayenne pepper if using, salt, and black pepper. Mix well and refrigerate for at least 30 minutes to develop flavors.
8. Fry the Eggrolls: Heat vegetable oil in a large deep pot or Dutch oven to 350-375°F (175-190°C) to a depth of about 3 inches. Fry eggrolls in batches of 3-4 to avoid overcrowding. Cook each eggroll 2-3 minutes per side until golden brown and crispy, turning occasionally for even frying.
9. Drain and Serve: Remove fried eggrolls with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Serve immediately with chilled Southwest Ranch dipping sauce.

Notes

• If you prefer spicier eggrolls, keep the jalapeño seeds and add cayenne pepper as desired.
• You can substitute cooked rotisserie chicken for convenience.
• Ensure the filling is cooled before wrapping to prevent the wrappers from tearing.
• Maintain oil temperature between 350-375°F for optimal crispiness and to prevent greasy eggrolls.
• Leftover eggrolls can be reheated in an oven or air fryer to restore crispiness but are best enjoyed fresh.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Tex-Mex

Keywords: Southwest eggrolls, chicken eggrolls, Tex-Mex appetizer, fried eggrolls, homemade eggrolls, spicy chicken appetizer, southwestern recipe