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Chili's Southwest Eggrolls Recipe

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4.2 from 8 reviews

Chili's Southwest Eggrolls are a flavorful appetizer featuring seasoned shredded chicken, black beans, corn, peppers, onions, and melted Monterey Jack cheese wrapped in crispy fried eggroll wrappers. Served with a creamy avocado ranch dipping sauce, these eggrolls deliver a zesty and hearty taste perfect for parties or snacks.

Ingredients

For the Egg Rolls:

  • 8 oz chicken breast, cooked and shredded
  • 2 tablespoons olive oil
  • 1/2 cup black beans, canned, rinsed, and drained
  • 1/2 cup corn (thawed frozen, canned, or fresh)
  • 1/4 cup red bell pepper, diced
  • 1/4 cup green onions, diced
  • 1 jalapeno pepper, diced (adjust for spiciness)
  • 2 tablespoons fresh cilantro, chopped
  • 1/3 cup frozen spinach, thawed and chopped
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon cayenne pepper
  • 1 cup Monterey Jack cheese, shredded
  • 10-12 egg roll wrappers
  • Oil for frying (vegetable or canola oil recommended)

For the Avocado Ranch Dipping Sauce:

  • 1/2 cup ranch dressing
  • 1 medium ripe avocado, mashed
  • 2 tablespoons buttermilk
  • 2 tablespoons chopped fresh cilantro
  • 1 1/2 teaspoons lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Instructions

  1. Prepare the Vegetable Filling: In a large or medium skillet, heat 2 tablespoons olive oil over medium heat. Add the diced red bell peppers and sauté until tender, about 3-4 minutes. Then add the diced green onions, jalapeno, corn, black beans, and chopped spinach. Season with ground cumin, chili powder, salt, and cayenne pepper. Stir occasionally and cook until the vegetables soften further, around 3-4 minutes.
  2. Combine Filling Ingredients: Transfer the sautéed veggies into a large bowl. Add the shredded chicken breast and chopped fresh cilantro, mixing well. Then incorporate the shredded Monterey Jack cheese and combine thoroughly to create the eggroll filling.
  3. Assemble the Eggrolls: Place one egg roll wrapper on a clean flat surface with a corner pointed toward you. Spoon about 1/4 cup of the filling into the center of the wrapper. Fold the bottom corner up over the filling, then fold in both sides tightly, and roll snugly towards the top corner. Use a dab of water to seal the wrapper securely. Repeat this process with remaining wrappers and filling.
  4. Heat Oil for Frying: Heat oil in a deep fryer or a large heavy-bottomed pot to 375°F (190°C). Use enough oil to fully submerge the eggrolls for even cooking.
  5. Fry the Eggrolls: Fry the assembled eggrolls in batches for 3-4 minutes until golden brown and crispy. Remove them carefully and drain on paper towels to remove excess oil.
  6. Prepare the Avocado Ranch Dipping Sauce: In a blender, combine ranch dressing, mashed avocado, buttermilk, chopped cilantro, lime juice, salt, garlic powder, and onion powder. Blend until the sauce is smooth and creamy.
  7. Serve: Serve the hot Southwest eggrolls immediately alongside the avocado ranch dipping sauce. Enjoy this flavorful appetizer as a snack or starter to your meal.

Notes

  • Adjust the amount of jalapeno according to your preferred heat level.
  • You can substitute Monterey Jack cheese with a mild cheddar or pepper jack for extra spice.
  • If you prefer baking over frying, bake the eggrolls at 425°F for 15-20 minutes until crispy, flipping halfway through.
  • Ensure the oil temperature is maintained at 375°F to avoid greasy or undercooked eggrolls.
  • Use fresh ingredients for the avocado ranch dressing, especially ripe avocado, for best flavor.
  • Leftover fillings can be used as a topping for nachos or burrito bowls.

Find it online: https://cookedbygrace.com/chilis-southwest-eggrolls-recipe/