Print

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

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/chilis-southwest-eggrolls-the-ultimate-guide-to-flavor-packed-fried-eggrolls-recipe/