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Chili’s Southwest Eggrolls: The Ultimate Recipe and Guide Recipe

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★★★★★

4.7 from 112 reviews

These Chili’s Southwest Eggrolls are a flavorful and crispy appetizer featuring a savory filling of chicken, black beans, corn, peppers, and cheeses wrapped in crispy eggroll wrappers, paired perfectly with a creamy Southwest Ranch dipping sauce.

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

  1. 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.
  2. Add Beans and Corn: Stir in rinsed and drained black beans and corn. Cook for another 2-3 minutes to combine flavors and heat through.
  3. Add Chicken and Spices: 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 blend the spices.
  4. Melt Cheese: Reduce heat to low and add shredded Monterey Jack and pepper jack cheeses. Stir continuously until the cheeses are completely melted and integrated into the filling.
  5. Finish Filling: Remove from heat and stir in the chopped fresh cilantro. Allow the filling to cool slightly before assembling the eggrolls.
  6. Assemble Eggrolls: Lay out eggroll wrappers in a diamond shape. Spoon about 1/4 cup of cooled filling onto the center of each wrapper. Fold the bottom corner over the filling, tuck in the sides, then roll up tightly, sealing the edge with a brush of water.
  7. Prepare Dipping Sauce: In a medium 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 thoroughly, cover, and refrigerate for at least 30 minutes to meld flavors.
  8. Fry Eggrolls: Heat vegetable oil in a large deep pot to 350-375°F (175-190°C). Fry eggrolls in batches without overcrowding, for about 2-3 minutes per side until golden brown and crispy.
  9. Drain and Serve: Remove eggrolls with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Serve immediately with the chilled Southwest Ranch dipping sauce.

Notes

  • If you prefer less heat, omit the jalapeño and cayenne pepper.
  • Ensure the filling is cooled before assembling the eggrolls to prevent wrappers from tearing.
  • Do not overcrowd the frying oil to maintain proper temperature and even cooking.
  • The dipping sauce can be made ahead and stored in the refrigerator for up to 3 days.
  • Leftover eggrolls can be reheated in an oven or air fryer to maintain crispiness.

Keywords: Southwest Eggrolls, Chicken Eggrolls, Appetizer, Fried Eggrolls, Chili's Copycat Recipe

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