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Chili's Southwest Eggrolls Recipe

Chili's Southwest Eggrolls Recipe

Evelyn
A crispy, cheesy copycat of the famous Chili's Southwest Eggrolls, packed with seasoned chicken, black beans, corn, spinach, and Monterey Jack cheese, served with a creamy avocado ranch dipping sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American, Tex-Mex
Servings 5 eggrolls
Calories 361 kcal

Equipment

  • Large skillet
  • Deep pot or heavy-bottomed pan
  • Cooking thermometer
  • Wire rack

Ingredients
  

  • 1 large chicken breast, cooked and diced rotisserie chicken works great
  • 1 tbsp vegetable oil plus extra for frying
  • 1/4 cup red bell pepper minced
  • 1/4 cup green onion sliced thin
  • 1/3 cup frozen corn thawed
  • 1/2 cup canned black beans rinsed and drained
  • 1/3 cup frozen spinach thawed and squeezed dry
  • 2 tbsp canned jalapeño peppers diced
  • 1 tbsp fresh cilantro or parsley minced
  • 3/4 cup Monterey Jack cheese shredded
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp cayenne pepper
  • 5 medium flour tortillas burrito-size
  • 1/2 ripe avocado mashed, for dipping sauce
  • 1/4 cup mayonnaise for dipping sauce
  • 1/4 cup sour cream for dipping sauce
  • 1 tbsp buttermilk for dipping sauce
  • 1 1/2 tsp white wine vinegar for dipping sauce
  • 1/8 tsp onion powder for dipping sauce
  • 1/8 tsp garlic powder for dipping sauce
  • 1 pinch dried dill for dipping sauce

Instructions
 

  • Mix the spices - Combine cumin, chili powder, garlic powder, salt, and cayenne in a small bowl and set aside.
  • Cook the filling - Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken, red bell pepper, green onion, corn, black beans, spinach, and jalapeño. Sprinkle in the spice mix and stir well. Cook for 3 minutes.
  • Melt the cheese - Reduce heat to medium-low. Add shredded Monterey Jack cheese and stir until fully melted into the filling. Remove from heat and allow to cool for 10 minutes.
  • Roll the eggrolls - Warm tortillas briefly in the microwave to soften. Spoon filling down the center of each tortilla, fold in the sides, and roll up tightly. Secure each with a toothpick.
  • Fry to golden - Heat 3 to 4 inches of vegetable oil in a deep pot to 350°F. Fry eggrolls in batches of 2 to 3 for 7 to 8 minutes, turning once, until deep golden brown. Drain on a wire rack.
  • Make the dipping sauce - Whisk together mashed avocado, mayonnaise, sour cream, buttermilk, vinegar, onion powder, garlic powder, dill, and salt until smooth. Refrigerate until ready to serve.
  • Serve - Remove toothpicks, slice each eggroll diagonally, and serve immediately with avocado ranch dipping sauce on the side.

Notes

  • Always squeeze frozen spinach completely dry before adding to the filling.
  • Let the filling cool before rolling to prevent tortillas from tearing.
  • Use a thermometer to keep oil at a steady 350°F for even frying.
  • To reheat leftovers, use an air fryer at 375°F for 5 minutes or an oven at 400°F for 8 to 10 minutes.
  • Uncooked rolled eggrolls can be frozen and fried straight from frozen, adding 2 to 3 minutes to cook time.
Keyword Chili's Southwest Eggrolls Recipe