Chili’s Southwest Eggrolls are crispy, flavor-packed appetizers inspired by the popular menu item at Chili’s restaurants. These eggrolls are filled with tender chicken, melty cheese, beans, corn, peppers, and spices — all wrapped in a golden, crunchy shell. When paired with a creamy dipping sauce, they make a fun and delicious starter or party snack.
Ingredients
For the filling:
- Cooked chicken, finely diced (about 1 cup)
- Shredded cheese (Monterey Jack, Colby Jack, or Mexican cheese blend, about 3/4–1 cup)
- Black beans, rinsed and drained (about 1/3–1/2 cup)
- Corn, rinsed and drained (about 1/3–1/2 cup)
- Red bell pepper, finely chopped (about 1/4 cup)
- Onion, finely chopped (about 1/4 cup)
- Jalapeño or pickled jalapeño, diced (1–2 Tbsp)
- Fresh cilantro, minced (about 1–2 Tbsp)
- Spinach (optional, finely chopped)
- Seasonings: chili powder, cumin, garlic powder, salt, pepper (to taste)
For the wrappers:
- Egg roll wrappers (6–12, depending on size) or small flour tortillas (optional alternative)
For frying:
- Vegetable oil for deep frying or pan frying
For the dipping sauce (Avocado Ranch):
- Ranch dressing (about 3–4 Tbsp)
- Avocado (about 1/2)
- Optional: milk or buttermilk to thin the sauce
Step-by-Step Instructions
1. Prepare the Filling
- Mix the spices: In a small bowl, combine chili powder, cumin, garlic powder, salt, and pepper. This spice blend gives the filling a smoky Southwestern flavor.
- Chop the ingredients: Finely chop the cooked chicken, red bell pepper, onion, jalapeño, and cilantro so everything cooks evenly and fits well inside the wrappers.
2. Cook the Filling
- Heat a skillet: Warm 1 tablespoon of oil over medium-high heat.
- Cook vegetables: Add the bell pepper, onion, and jalapeño to the skillet and sauté until they begin to soften.
- Add beans and corn: Stir in the black beans and corn.
- Add the chicken and spices: Add diced chicken and the spice mix. Stir to combine and heat through.
- Add cheese: Lower the heat to medium-low and stir in the cheese until it melts into the mixture. This creates a creamy, bound filling.
3. Assemble the Eggrolls
- Lay out wrappers: Place an egg roll wrapper on a clean surface with a corner pointing toward you.
- Add filling: Spoon about 2 tablespoons (or enough so it’s not overstuffed) of the filling onto the lower third of the wrapper.
- Fold and roll: Fold the left and right sides over the filling, then fold the corner closest to you over the top and roll up tightly, sealing the edges with a little water.
4. Cook the Eggrolls
- Heat the oil: Heat oil in a deep skillet or fryer to about 350–375°F (180–190°C).
- Fry the eggrolls: Add the eggrolls in batches, frying until they are golden brown and crispy on all sides, about 3–5 minutes. Drain on paper towels.
(Optional: You can bake or air-fry them instead — brush lightly with oil and cook at 375°F (190°C) until golden.)
5. Make the Dipping Sauce
- Combine ingredients: In a blender or small bowl, blend the ranch dressing and mashed avocado until smooth. If it’s too thick, add a little milk or buttermilk to reach your preferred consistency. Serve chilled with the eggrolls.
Serving Tips
- Serve the eggrolls hot for the best texture.
- These are ideal as a party appetizer, snack, or casual starter.
- You can adjust the spice level by adding more jalapeños or cayenne
Why You’ll Love Them
Chili’s Southwest Eggrolls are beloved for their crunchy exterior and savory filling — a perfect blend of chicken, beans, corn, peppers, and cheese with Southwestern spices. When dipped in creamy avocado ranch sauce, they’re irresistible and perfect for sharing with friends and family.