Name: Chili’s Southwest Eggrolls Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American Southwestern
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); 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); Salt and black pepper to taste; Vegetable oil, for frying; 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); Salt and black pepper to taste

Introduction

Chili’s Southwest Eggrolls are a crispy, flavorful appetizer packed with chicken, cheese, black beans, corn, and peppers, all wrapped in a golden eggroll wrapper. Served with a creamy Southwest Ranch dipping sauce, they bring a delicious Tex-Mex twist to your kitchen. Perfect for parties or a tasty snack anytime.

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

Step 1: Heat olive oil in a large skillet over medium heat. Add diced red and green bell peppers, red onion, and jalapeño if using. Cook, stirring occasionally, until softened and slightly caramelized, about 5-7 minutes.

Step 2: Stir in rinsed black beans and drained corn. Cook for another 2-3 minutes.

Step 3: Add shredded chicken, chili powder, cumin, garlic powder, cayenne pepper if using, salt, and black pepper. Stir well and cook for 2-3 minutes.

Step 4: Reduce heat to low and add Monterey Jack and pepper jack cheeses. Stir continuously until cheeses melt completely.

Step 5: Remove from heat and stir in chopped cilantro. Let the filling cool slightly before assembling.

Step 6: Place one eggroll wrapper on a clean surface in a diamond shape with one point facing you. Spoon about 1/4 cup of cooled filling onto the center.

Step 7: Fold the bottom corner over the filling, tucking it tightly. Fold in the left and right corners to form an envelope shape.

Step 8: Brush the top corner with water, then roll the eggroll tightly away from you, sealing the edge with water. Repeat with remaining wrappers and filling.

Step 9: To make the Southwest Ranch sauce, whisk mayonnaise, sour cream, and buttermilk together until smooth. Stir in chopped cilantro, lime juice, chili powder, cumin, garlic powder, onion powder, cayenne pepper if using, salt, and pepper. Refrigerate at least 30 minutes.

Step 10: Heat vegetable oil in a deep pot to 350-375°F (175-190°C), about 3 inches deep.

Step 11: Fry eggrolls in batches of 3-4, turning occasionally, until golden brown and crispy, about 2-3 minutes per side.

Step 12: Remove eggrolls with a slotted spoon and drain on a wire rack lined with paper towels.

Step 13: Serve immediately with chilled Southwest Ranch dipping sauce.

Tips & Variations

For a vegetarian version, omit the chicken and add extra black beans or cooked sweet potatoes for a hearty filling.

If you prefer baking over frying, brush eggrolls lightly with oil and bake at 400°F (200°C) for 15-20 minutes until crispy.

Adjust the heat by adding more or less jalapeño and cayenne pepper according to your spice preference.

Use fresh lime juice in the dipping sauce for a brighter flavor.

FAQs

Can I use other types of cheese in the filling?

Yes, you can substitute Monterey Jack and pepper jack with cheddar, Colby, or a Mexican cheese blend depending on your preference.

Is it possible to freeze the eggrolls before frying?

Absolutely. Assemble the eggrolls, freeze them on a tray until solid, then transfer to a freezer bag. Fry directly from frozen, just adding a minute or two to the frying time.