Chili’s Southwest Eggrolls Recipe

Introduction

Chili’s Southwest Eggrolls are a flavorful twist on a classic appetizer, packed with chicken, black beans, corn, and melted cheeses wrapped in a crispy eggroll wrapper. Paired with a zesty Southwest Ranch dipping sauce, they make a perfect snack or party treat that’s sure to impress.

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 the vegetables are 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 until heated through.
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 blend the flavors.
4. Step 4: Reduce heat to low and add shredded Monterey Jack and pepper jack cheeses. Stir continuously until the cheese is fully melted and incorporated.
5. Step 5: Remove the skillet from heat and stir in the chopped fresh cilantro. Let the filling cool slightly before assembling.
6. Step 6: Lay out one eggroll wrapper on a clean, dry 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 in the left and right corners toward 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. Repeat with remaining wrappers and filling.
10. Step 10: For the dipping sauce, whisk together mayonnaise, sour cream, and buttermilk in a medium bowl until smooth.
11. Step 11: 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 meld flavors.
12. Step 12: Pour vegetable oil into a deep pot to a depth of about 3 inches and heat to 350-375°F (175-190°C).
13. Step 13: Fry the eggrolls in batches of 3-4, turning occasionally, until golden brown and crispy, about 2-3 minutes per side.
14. Step 14: Remove eggrolls with a slotted spoon or tongs and drain on a wire rack lined with paper towels.
15. Step 15: Serve immediately with the chilled Southwest Ranch dipping sauce.

Tips & Variations

• For a vegetarian version, omit the chicken and add extra black beans or cooked quinoa for protein.
• Use cream cheese mixed with the shredded cheeses for an even creamier filling.
• Oven-bake the eggrolls at 400°F (200°C) for 15-20 minutes for a lighter option instead of frying.
• Adjust the heat by leaving out the jalapeño and cayenne pepper if you prefer a milder flavor.

Storage

Store leftover cooked eggrolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) for 8-10 minutes or until crispy and heated through. The dipping sauce can be kept refrigerated for up to 5 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the Southwest Eggrolls?

Yes, you can freeze the un-fried assembled eggrolls by placing them on a baking sheet in a single layer until frozen. Then transfer to a freezer-safe bag or container for up to 2 months. Fry or bake from frozen, adding a few extra minutes to the cooking time.

What can I substitute for eggroll wrappers?

If you cannot find eggroll wrappers, won ton wrappers can be used but will yield smaller eggrolls. Large flour tortillas could be another alternative but will result in a different texture and flavor.

Chili’s Southwest Eggrolls Recipe

Print Recipe

★★★★★

5 from 141 reviews

These Chili’s Southwest Eggrolls combine crispy, golden-brown wrappers filled with a flavorful mix of chicken, black beans, corn, bell peppers, and melted cheeses, served with a creamy and zesty Southwest Ranch dipping sauce. Perfect as an appetizer or snack, they bring a delicious Tex-Mex twist that’s easy to prepare at home.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 12 eggrolls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

For the Eggroll 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

For the 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

For Frying

• Vegetable oil, for frying (enough for 3-inch depth)

Instructions

1. Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add 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.
2. Cook Beans and Corn: Stir in the rinsed and drained black beans and corn. Cook for an additional 2-3 minutes to warm through.
3. Add Chicken and Spices: Add shredded cooked chicken breast along with chili powder, cumin, garlic powder, cayenne pepper if using, salt, and black pepper. Stir well to combine, cooking for another 2-3 minutes to blend flavors.
4. Melt the Cheese: Reduce heat to low and stir in the Monterey Jack and pepper jack cheeses. Stir continuously until the cheese is completely melted and incorporated into the filling.
5. Add Cilantro: Remove the skillet from heat and stir in chopped fresh cilantro evenly throughout the filling.
6. Cool the Filling: Let the filling cool slightly before assembling to prevent tearing the wrappers and to make handling easier.
7. Assemble the Eggrolls: Lay an eggroll wrapper flat on a clean, dry surface in a diamond shape with one point facing you. Spoon about 1/4 cup of the cooled filling onto the center of the wrapper.
8. Fold the Wrapper: Fold the bottom corner over the filling, tucking it tightly. Fold in the left and right corners towards the center to create an envelope-like shape. Brush the top corner with a little water, then roll tightly away from you, sealing the edge with the water to ensure it sticks.
9. Repeat Assembly: Repeat the folding process with the remaining wrappers and filling until all are rolled.
10. Prepare the Dipping Sauce: In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth.
11. Season the Sauce: Stir in chopped cilantro, lime juice, chili powder, cumin, garlic powder, onion powder, cayenne pepper if using, salt, and black pepper. Mix well to combine all flavors.
12. Chill the Sauce: Cover the bowl and refrigerate the dipping sauce for at least 30 minutes to allow the flavors to blend beautifully.
13. Heat Oil for Frying: Pour vegetable oil into a large deep pot or Dutch oven to a depth of about 3 inches. Heat over medium-high heat until the temperature reaches between 350-375°F (175-190°C).
14. Fry the Eggrolls: Carefully place 3-4 eggrolls at a time into the hot oil, taking care not to overcrowd. Fry for about 2-3 minutes per side or until golden brown and crispy, turning occasionally for even cooking.
15. Drain Excess Oil: Using a slotted spoon or tongs, remove the fried eggrolls and place them on a wire rack lined with paper towels to drain off excess oil.
16. Serve: Serve the hot, crispy Southwest Eggrolls immediately alongside the chilled Southwest Ranch dipping sauce for dipping.

Notes

• For extra heat, include the jalapeño in the filling and cayenne pepper in both the filling and dipping sauce.
• Ensure the filling is cooled before assembly to avoid soggy or torn wrappers.
• Use a kitchen thermometer to maintain the correct oil temperature for frying to get crispy shells without greasy eggrolls.
• You can substitute cooked chicken with cooked ground beef or turkey for variation.
• Leftover eggrolls can be reheated in an oven or air fryer to retain crispiness.

Keywords: Southwest eggrolls, Chili’s eggrolls, chicken eggrolls, crispy eggrolls, Tex-Mex appetizers, homemade eggrolls, spicy chicken snacks