Chili’s Southwest Eggrolls: The Ultimate Guide to Crispy, Flavor-Packed Appetizers Recipe
Chilis Southwest Eggrolls combine a flavorful mixture of chicken, black beans, corn, cheese, and spices wrapped in crispy fried eggroll wrappers. Served with a cool and tangy Southwest Ranch dipping sauce, these eggrolls make a perfect appetizer or snack packed with bold southwestern flavors.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 12 eggrolls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Southwestern American
Ingredients
Scale
Eggrolls
- 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
- Vegetable oil, for frying
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
Instructions
- Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add diced red bell pepper, green bell pepper, red onion, and jalapeño if using. Cook, stirring occasionally, until softened and slightly caramelized, about 5-7 minutes.
- Add Beans and Corn: Stir in rinsed and drained black beans and corn. Cook for another 2-3 minutes to heat through.
- Season and Add Chicken: Mix in shredded cooked chicken breast, chili powder, cumin, garlic powder, cayenne pepper if using, salt, and black pepper. Stir well and cook for 2-3 minutes to combine flavors.
- Melt the Cheese: Reduce heat to low, add shredded Monterey Jack and pepper jack cheeses. Stir continuously until cheese is completely melted and incorporated.
- Finish the Filling: Remove from heat and stir in chopped fresh cilantro. Allow the filling to cool slightly before assembling.
- Assemble the Eggrolls: Lay an eggroll wrapper on a clean surface in a diamond shape. Spoon about 1/4 cup of cooled filling onto the center. Fold the bottom corner over the filling, tuck tightly, then fold in left and right corners to form an envelope. Brush the top corner with water and roll tightly away from you, sealing the edge. Repeat with remaining wrappers and filling.
- Make Southwest Ranch Sauce: In a bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth. Stir in chopped cilantro, lime juice, chili powder, cumin, garlic powder, onion powder, cayenne pepper if using, salt, and black pepper. Mix well, cover, and refrigerate for at least 30 minutes.
- Fry the Eggrolls: Heat vegetable oil in a deep pot or Dutch oven to 350-375°F (175-190°C). Fry eggrolls in batches of 3-4, turning occasionally until golden brown and crispy, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
- Serve: Serve the hot Southwest Eggrolls immediately with chilled Southwest Ranch dipping sauce for dipping.
Notes
- For extra heat, add jalapeño to the filling and cayenne pepper to both the filling and dipping sauce.
- Allow filling to cool slightly before assembling to prevent soggy wrappers.
- Maintain oil temperature at 350-375°F for crispy, evenly cooked eggrolls.
- Fry in batches to avoid overcrowding and temperature drops.
- The Southwest Ranch dipping sauce can be made ahead and stored refrigerated for up to 3 days.
Keywords: Southwest Eggrolls, Chicken Eggrolls, Southwest Ranch Sauce, Fried Eggrolls, Appetizer, Snack