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Chili’s Southwest Eggrolls Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/chilis-southwest-eggrolls-recipe/