Introduction

Chili’s Southwest Eggrolls are a flavorful, crispy appetizer packed with chicken, cheese, black beans, and southwestern spices. Paired with a creamy Southwest Ranch dipping sauce, they make a perfect snack or party treat that’s easy to prepare at home.

The image shows four crispy golden-brown rolled wraps sprinkled with green herbs, placed on a wooden board over a white marbled surface. One wrap is held by a woman's hand, revealing a colorful filling with shredded chicken, black beans, yellow corn, red bell peppers, and green leafy vegetables inside a thin, crunchy wrap. Next to them is a small wooden bowl filled with a creamy light green dipping sauce flecked with black pepper, adding texture and contrast to the image. Photo taken with an iphone --ar 4:5 --v 7

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 vegetables are softened and slightly caramelized, about 5-7 minutes.
Step 2: Stir in rinsed and drained black beans and corn. Cook for another 2-3 minutes to combine flavors.
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 until heated through.
Step 4: Lower the heat and add Monterey Jack and pepper jack cheeses. Stir continuously until all cheese has melted into the filling.
Step 5: Remove from heat and mix in freshly chopped cilantro. Let the filling cool slightly before assembling.
Step 6: Lay an eggroll wrapper flat in a diamond shape. Spoon about 1/4 cup of the cooled filling onto the center.
Step 7: Fold the bottom corner over the filling tightly, then fold in the left and right corners to form an envelope shape.
Step 8: Brush the top corner with water and roll the eggroll away from you, sealing the edge. Repeat with remaining wrappers and filling.
Step 9: To make the Southwest Ranch sauce, whisk together mayonnaise, sour cream, and buttermilk in a bowl until smooth.
Step 10: Stir in chopped cilantro, lime juice, chili powder, cumin, garlic powder, onion powder, cayenne pepper if using, salt, and black pepper. Cover and refrigerate for at least 30 minutes to meld flavors.
Step 11: Pour vegetable oil into a deep pot to a depth of 3 inches and heat to 350-375°F (175-190°C).
Step 12: Fry eggrolls in batches of 3-4, turning occasionally, until golden brown and crispy, about 2-3 minutes per side.
Step 13: Remove eggrolls with a slotted spoon and drain on a wire rack lined with paper towels.
Step 14: Serve hot immediately with chilled Southwest Ranch dipping sauce.

Tips & Variations

For a vegetarian version, omit the chicken and add extra beans or diced mushrooms.
If you prefer baking, brush assembled eggrolls with oil and bake at 425°F (220°C) for 15-20 minutes until crispy.
Add a dash of smoked paprika or chipotle powder for a smoky twist in the filling or sauce.
Use store-bought rotisserie chicken to save time on shredding cooked chicken breasts.

Storage

Store leftover cooked eggrolls in an airtight container in the refrigerator for up to 3 days. To reheat, bake them at 375°F (190°C) for about 10 minutes or until heated through and crispy again. The dipping sauce can be kept refrigerated for up to 5 days.

How to Serve

The image shows three golden brown, crispy burritos on a wooden board with a white marbled texture underneath. Each burrito is grilled with a slightly charred, bubbly surface and sprinkled with fresh green cilantro. One burrito is cut open, showing three visible layers inside: shredded chicken with a light beige texture, black beans with a shiny dark surface, and yellow corn kernels mixed with small red and green diced peppers. Beside the burritos is a small brown bowl filled with creamy white sauce speckled with chopped green herbs. Some scattered cilantro leaves add a fresh touch around the board. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the eggrolls before frying?

Yes, assemble the eggrolls and freeze them on a baking sheet in a single layer. Once frozen, transfer to a freezer-safe container or bag. Fry them directly from frozen, adding extra frying time to ensure they cook through.

What can I use instead of eggroll wrappers?

Wonton wrappers can be used as a substitute but are smaller, so you may need to adjust the filling amount. Phyllo dough is another option but will result in a different texture—more flaky than crispy.