Chili’s Southwest Eggrolls Recipe

Introduction

These Chili’s Southwest Eggrolls are a delicious fusion of Mexican and American flavors wrapped in a crispy shell. Packed with seasoned chicken, black beans, peppers, and melted cheese, they make a perfect appetizer or snack. Serve them with a creamy southwest ranch dipping sauce for an irresistible treat.

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)
• 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 until warmed 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 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.
5. Step 5: Remove from heat and stir in chopped fresh cilantro. Allow the filling to cool slightly before assembling the eggrolls.
6. Step 6: Lay out an eggroll wrapper 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.
7. Step 7: Fold the bottom corner over the filling, tucking tightly. Fold in the left and right corners to form an envelope shape. Brush the top corner with water and roll tightly away from you, sealing the edge. Repeat for all wrappers.
8. Step 8: For the dipping sauce, whisk together mayonnaise, sour cream, and buttermilk in a medium bowl until smooth.
9. Step 9: Stir in chopped cilantro, lime juice, chili powder, cumin, garlic powder, onion powder, cayenne pepper if using, salt, and black pepper. Mix well, cover, and refrigerate for at least 30 minutes to let flavors meld.
10. Step 10: Heat vegetable oil in a large, deep pot to about 350-375°F (175-190°C), filling to a depth of about 3 inches.
11. Step 11: Carefully fry eggrolls in batches of 3-4, avoiding overcrowding. Fry for 2-3 minutes per side or until golden brown and crispy, turning occasionally for even cooking.
12. Step 12: Use a slotted spoon or tongs to remove eggrolls and drain on a wire rack lined with paper towels. Serve warm with the chilled southwest ranch dipping sauce.

Tips & Variations

• For a vegetarian version, omit the chicken and add extra beans or diced mushrooms for more texture.
• To save time, prepare the filling in advance and refrigerate before assembling the eggrolls.
• Bake the eggrolls at 425°F (220°C) for 15-20 minutes, turning halfway, for a lighter alternative to frying.
• Add diced avocado or a squeeze of fresh lime for an extra burst of flavor when serving.

Storage

Store any leftover cooked eggrolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for about 10 minutes or until warmed through and crispy. Keep the dipping sauce refrigerated and consume within 3-4 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 freeze the eggrolls?

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

Chili’s Southwest Eggrolls Recipe

Print Recipe

★★★★★

4.5 from 692 reviews

Chili’s Southwest Eggrolls are a delicious and crispy appetizer combining a zesty filling of chicken, black beans, corn, peppers, and melted cheese wrapped in eggroll wrappers. Served with a creamy and flavorful Southwest ranch dipping sauce, these eggrolls bring a vibrant Tex-Mex flair to your table. Perfect for parties or game day snacks, these hand-rolled eggrolls are fried to golden perfection for an irresistible crunch.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 12 eggrolls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

Eggrolls

• 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

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

Instructions

1. Prepare the Filling: 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, approximately 5-7 minutes.
2. Add Beans and Corn: Stir in the rinsed and drained black beans and corn. Cook for an additional 2-3 minutes to combine flavors.
3. Season and Add Chicken: Add the shredded cooked chicken breast, chili powder, cumin, garlic powder, cayenne pepper if using, salt, and black pepper. Stir thoroughly and cook for 2-3 minutes to heat through and meld the spices.
4. Melt the Cheese: Reduce heat to low and add the shredded Monterey Jack and pepper jack cheeses. Stir continuously until all cheese is melted and the mixture is creamy.
5. Add Fresh Cilantro: Remove skillet from heat and stir in the chopped fresh cilantro. Let the filling cool slightly before assembling.
6. Assemble the Eggrolls: Lay one eggroll wrapper on a clean, dry surface in a diamond orientation with a point facing you. Spoon about 1/4 cup of cooled filling in the center. Fold the bottom corner over the filling tightly, then fold the left and right corners inward toward the center to form an envelope shape.
7. Roll and Seal: Brush the top corner of the wrapper lightly with water. Roll the eggroll tightly away from you, sealing the edge to close.
8. Repeat Assembly: Continue assembling the remaining eggrolls with filling.
9. Prepare Southwest Ranch Dipping Sauce: In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth.
10. Season Sauce: Stir in chopped cilantro, lime juice, chili powder, cumin, garlic powder, onion powder, cayenne pepper if using, salt, and black pepper. Mix thoroughly, then cover and refrigerate for at least 30 minutes to let flavors meld.
11. Heat Oil for Frying: Pour vegetable oil into a large deep pot or Dutch oven to a depth of 3 inches. Heat over medium-high heat until oil reaches 350-375°F (175-190°C).
12. Fry Eggrolls: Carefully place eggrolls in hot oil in batches of 3-4 to avoid overcrowding. Fry for 2-3 minutes per side until golden brown and crispy, turning occasionally for even cooking.
13. Drain Eggrolls: Remove fried eggrolls with a slotted spoon or tongs and place on a wire rack lined with paper towels to drain excess oil.

Notes

• You can omit jalapeño and cayenne pepper if you prefer mild flavors.
• Make sure to cool the filling before assembling so the wrappers don’t become soggy.
• Be careful when frying, monitor oil temperature to avoid burning or undercooking.
• For a lighter version, bake the eggrolls at 400°F for 15-20 minutes, turning halfway through.
• Leftover dipping sauce can be refrigerated up to 3 days.
• Use a thermometer to maintain accurate oil temperature for perfect crispiness.

Keywords: Southwest Eggrolls, Chili’s Eggrolls, Chicken Eggrolls, Tex-Mex Appetizer, Fried Eggrolls, Southwest Ranch Sauce