Chili’s Southwest Eggrolls: The Ultimate Guide to Flavor-Packed Fried Eggrolls Recipe

Introduction

Chili’s Southwest Eggrolls bring a delicious twist to a classic appetizer, filled with a flavorful mix of chicken, veggies, beans, and cheese. Crispy on the outside and gooey on the inside, these eggrolls are perfect for game day or any casual gathering.

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

For the 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)
• Salt and black pepper to taste

Instructions

1. 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.
2. Step 2: Stir in rinsed black beans and drained corn. Cook for 2-3 minutes to heat through and meld flavors.
3. Step 3: Add shredded chicken, chili powder, cumin, garlic powder, cayenne pepper if using, salt, and black pepper. Stir well and cook for another 2-3 minutes.
4. Step 4: Reduce heat to low. Add shredded Monterey Jack and pepper jack cheeses. Stir continuously until cheese melts and mixture is gooey and combined.
5. Step 5: Remove skillet from heat. Stir in chopped fresh cilantro. Let filling cool slightly before assembling to prevent soggy wrappers.
6. Step 6: Place one eggroll wrapper on a clean surface. Spoon 2-3 tablespoons of filling near one corner. Fold the corner over the filling, fold in the sides, and roll tightly. Seal edges with a little water.
7. Step 7: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry eggrolls in batches until golden and crisp, about 3-4 minutes. Drain on paper towels.
8. Step 8: For the dipping sauce, whisk together mayonnaise, sour cream, buttermilk, cilantro, lime juice, chili powder, cumin, garlic powder, onion powder, cayenne if using, salt, and black pepper until smooth.
9. Step 9: Serve the eggrolls warm with the Southwest Ranch dipping sauce on the side.

Tips & Variations

• To make it vegetarian, omit chicken and add extra beans or diced mushrooms.
• Use fresh corn instead of canned for a sweeter flavor.
• For a spicier kick, leave the jalapeño seeds or add more cayenne pepper.
• Instead of frying, bake eggrolls at 425°F (220°C) for 15-20 minutes, turning halfway for a lighter version.
• Make the filling a day ahead to let flavors deepen and speed up assembly.

Storage

Store cooked eggrolls in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or air fryer for best crispiness. The dipping sauce can be kept refrigerated for up to 5 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the eggrolls before frying?

Yes, freeze assembled but uncooked eggrolls on a baking sheet until solid, then transfer to a freezer bag. Fry directly from frozen, adding a few extra minutes to cooking time.

What can I substitute for the chicken?

You can replace chicken with cooked ground turkey, beef, or keep it vegetarian by using extra beans, tofu, or sautéed vegetables.

Chili’s Southwest Eggrolls: The Ultimate Guide to Flavor-Packed Fried Eggrolls Recipe

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4.8 from 87 reviews

Chili’s Southwest Eggrolls are crispy, golden-fried eggrolls stuffed with a savory blend of sautéed bell peppers, onions, black beans, corn, shredded chicken, and melty cheeses, seasoned with chili spices and fresh cilantro. Served with a creamy, tangy Southwest ranch dipping sauce, these flavorful eggrolls make a perfect appetizer or snack, delivering a delicious fusion of Tex-Mex flair and crispy indulgence.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 12 eggrolls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

Eggroll Wrappers

• 12 eggroll wrappers

Filling

• 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. Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely diced red bell pepper, green bell pepper, red onion, and jalapeño pepper if using. Cook, stirring occasionally, until vegetables are softened and slightly caramelized, about 5-7 minutes, which enhances their sweetness and flavor.
2. Add Beans and Corn: Stir in rinsed and drained black beans and drained corn to the skillet. Cook for 2-3 minutes, allowing the ingredients to warm through and flavors to meld.
3. Incorporate Chicken and Spices: Add shredded cooked chicken breast, chili powder, cumin, garlic powder, cayenne pepper (optional), salt, and black pepper. Stir thoroughly to evenly coat the chicken and blend the spices. Cook an additional 2-3 minutes for the flavors to harmonize.
4. Melt the Cheese: Reduce heat to low and add shredded Monterey Jack and pepper jack cheeses. Stir continuously until cheese melts completely, creating a gooey, cohesive filling.
5. Finish with Cilantro: Remove skillet from heat. Stir in the chopped fresh cilantro to add bright, fresh flavor. Mix well to distribute.
6. Cool the Filling: Allow the filling to cool slightly before assembling to prevent soggy or torn eggroll wrappers.
7. Prepare Southwest Ranch Dip: In a bowl, combine mayonnaise, sour cream, buttermilk, chopped cilantro, lime juice, chili powder, cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Mix until smooth and refrigerate until ready to serve.
8. Assemble the Eggrolls: Lay one eggroll wrapper on a clean surface in diamond orientation. Place 2-3 tablespoons of cooled filling near the bottom corner. Fold bottom corner over filling, fold in sides, then roll tightly to seal edges with a dab of water.
9. Fry the Eggrolls: Heat vegetable oil in a deep skillet or pan to 350°F (175°C). Fry eggrolls in batches, turning occasionally until golden brown and crisp, about 3-4 minutes per side. Remove and drain on paper towels.
10. Serve: Serve hot with the prepared Southwest Ranch dipping sauce on the side.

Notes

• For a spicier kick, include jalapeño and cayenne pepper as directed.
• Make sure the filling is cooled before assembling to avoid soggy wrappers.
• You can bake the eggrolls at 400°F for 15-20 minutes as a healthier alternative to frying, turning halfway for even crispness.
• Use fresh cilantro generously in the filling and sauce to enhance freshness.
• Leftover filling can be refrigerated for up to 3 days or frozen for longer storage.

Keywords: Southwest eggrolls, Chili’s eggrolls, Tex-Mex appetizer, cheesy chicken eggrolls, black bean eggrolls, homemade eggrolls recipe