Chili’s Southwest Eggrolls: The Ultimate Recipe and Guide Recipe

Introduction

Chili’s Southwest Eggrolls are a crispy, flavorful appetizer packed with chicken, black beans, corn, and melted cheese. Paired with a zesty Southwest ranch dipping sauce, they make a perfect snack or party food 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
• 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 and green bell peppers, 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 to heat 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.
4. Step 4: Reduce heat to low and add the shredded Monterey Jack and pepper jack cheeses. Stir continuously until the cheese is completely melted.
5. Step 5: Remove from heat and stir in the chopped fresh cilantro. Allow the filling to cool slightly before assembling the eggrolls.
6. 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 of the wrapper.
7. Step 7: Fold the bottom corner of the wrapper over the filling, tucking it tightly. Then fold in the left and right corners toward the center to create an envelope shape.
8. Step 8: Brush the top corner of the wrapper with water. Roll the eggroll tightly away from you, sealing the edge with the water. Repeat with the remaining wrappers and filling.
9. Step 9: Prepare the Southwest ranch dipping sauce by whisking together mayonnaise, sour cream, and buttermilk until smooth in a medium bowl.
10. Step 10: Stir in chopped cilantro, lime juice, chili powder, cumin, garlic powder, onion powder, cayenne pepper if using, salt, and black pepper. Cover and refrigerate for at least 30 minutes to meld flavors.
11. Step 11: Pour vegetable oil into a deep pot to a depth of about 3 inches. Heat over medium-high until the oil reaches 350-375°F (175-190°C).
12. Step 12: Carefully fry eggrolls in batches of 3-4, turning occasionally, until golden brown and crispy—about 2-3 minutes per side.
13. Step 13: Remove eggrolls with a slotted spoon and drain on a wire rack lined with paper towels.
14. Step 14: Serve the Southwest eggrolls immediately with the chilled ranch dipping sauce.

Tips & Variations

• For a vegetarian version, omit the chicken and add extra beans or diced mushrooms for texture.
• Adjust the heat by leaving in or removing the jalapeño and cayenne pepper according to your spice tolerance.
• Use an air fryer to reduce oil usage: cook at 400°F (200°C) for 8-10 minutes, flipping halfway through.
• Add a squeeze of fresh lime juice over the cooked eggrolls for an extra burst of flavor.

Storage

Store leftover eggrolls in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven or air fryer at 375°F (190°C) for 5-7 minutes to maintain crispiness. The dipping sauce can be stored in the fridge for up to a week in a sealed container.

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 keep them refrigerated, covered with plastic wrap, for up to 24 hours before frying. This helps save time on the day you want to serve them.

What can I use instead of eggroll wrappers?

If you don’t have eggroll wrappers, spring roll wrappers or even large flour tortillas can work as substitutes, though the texture will be slightly different.

Chili’s Southwest Eggrolls: The Ultimate Recipe and Guide Recipe

Print Recipe

★★★★★

4.8 from 58 reviews

Chili’s Southwest Eggrolls are a delightful and flavorful appetizer featuring a savory filling of chicken, black beans, corn, bell peppers, and melted cheese wrapped in crispy fried eggroll wrappers. Served with a creamy and zesty Southwest Ranch dipping sauce, these eggrolls bring a perfect balance of spicy, cheesy, and fresh flavors, making them an irresistible party snack or starter.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 eggrolls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American Southwestern

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

For Frying

• Vegetable oil, for frying

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 to 7 minutes.
2. Add Beans and Corn: Stir in rinsed black beans and drained corn. Cook together for another 2 to 3 minutes to combine flavors and heat through.
3. Mix in 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 and cook for 2 to 3 minutes to allow the spices to meld.
4. Melt the Cheese: Reduce heat to low and add shredded Monterey Jack and pepper jack cheeses. Stir continuously until the cheese is fully melted and the mixture is creamy.
5. Add Fresh Cilantro and Cool Filling: Remove from heat and stir in chopped fresh cilantro. Allow the filling to cool slightly before assembling the eggrolls, ensuring easier handling.
6. Assemble the Eggrolls: Place one eggroll wrapper on a clean surface in a diamond orientation with one corner pointing toward you. Spoon approximately 1/4 cup of the cooled filling into the center of the wrapper. Fold the bottom corner over the filling tightly, then fold in the left and right corners toward the center creating an envelope shape.
7. Seal Eggrolls: Brush the top corner of the wrapper with a bit of water to act as glue, then roll the eggroll tightly away from you, sealing the edges completely. Repeat this process for the remaining wrappers and filling.
8. Prepare Southwest Ranch 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 thoroughly and refrigerate for at least 30 minutes to let the flavors meld.
9. Heat Oil for Frying: Pour vegetable oil into a large, deep pot or Dutch oven to a depth of about 3 inches. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C).
10. Fry the Eggrolls: Carefully add eggrolls to the hot oil in batches of 3 to 4 to avoid overcrowding. Fry for 2 to 3 minutes per side, turning occasionally until golden brown and crispy.
11. Drain Excess Oil: Use a slotted spoon or tongs to remove the fried eggrolls and place them on a wire rack lined with paper towels to drain any excess oil.
12. Serve: Serve the hot Southwest Eggrolls immediately accompanied by the chilled Southwest Ranch dipping sauce for dipping.

Notes

• If you prefer a milder flavor, omit the jalapeño and cayenne pepper.
• The filling can be made a day ahead and refrigerated to save time.
• Ensure the oil temperature is maintained for even frying and to avoid greasy eggrolls.
• For a healthier option, bake the eggrolls at 400°F for 15-20 minutes, turning halfway through until golden and crispy.
• The dipping sauce benefits from resting in the fridge to blend flavors well.
• Use a thermometer to monitor oil temperature for best frying results.
• Leftover eggrolls can be reheated in an air fryer for crispiness.

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