Introduction

Chili’s Southwest Eggrolls are crispy, golden appetizers filled with a flavorful mix of chicken, black beans, corn, peppers, and cheese. Paired with a creamy Southwest Ranch dipping sauce, these eggrolls bring a burst of bold, zesty flavors that are perfect for parties, snacks, or a fun weeknight treat.

Three grilled burritos lie on a wooden board, each burrito wrapped in a golden-brown, slightly crispy tortilla sprinkled with chopped green herbs. The burrito cut in half shows its colorful filling with layers of yellow corn, black beans, red bell peppers, shredded light brown chicken, and bits of green herbs. Next to the burritos is a rustic brown bowl filled with a creamy white sauce flecked with bits of green herbs. Fresh green cilantro leaves are scattered around on the board, which sits on a white marbled surface. 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
Vegetable oil, for frying
For the 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

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 black beans and corn, cooking for another 2-3 minutes until heated through.
Step 3: Add shredded cooked chicken, chili powder, cumin, garlic powder, cayenne pepper if using, salt, and black pepper. Stir well and cook for 2-3 more minutes to meld flavors.
Step 4: Lower heat and add shredded Monterey Jack and pepper jack cheeses. Stir continuously until cheese melts and the filling is gooey.
Step 5: Remove skillet from heat and mix in chopped cilantro. Allow filling to cool slightly before assembling.
Step 6: Lay one eggroll wrapper on a clean surface in a diamond shape. Spoon about 1/4 cup of filling onto the center.
Step 7: Fold the bottom corner over the filling, then fold the left and right corners toward the center, creating an envelope shape.
Step 8: Brush the top corner with water and roll tightly away from you, sealing edges to prevent leaks.
Step 9: Repeat assembly until all wrappers and filling are used.
Step 10: For the dipping sauce, whisk together mayonnaise, sour cream, and buttermilk until smooth.
Step 11: Stir in chopped cilantro, lime juice, chili powder, cumin, garlic powder, onion powder, cayenne pepper if using, salt, and black pepper. Refrigerate at least 30 minutes.
Step 12: Heat vegetable oil in a deep pot to 350-375°F (175-190°C). Fry eggrolls in batches, 2-3 minutes per side, until golden and crispy.
Step 13: Remove eggrolls with a slotted spoon and drain on paper towels. Serve immediately with the Southwest Ranch dipping sauce.

Tips & Variations

Add jalapeño and cayenne pepper to the filling and sauce for extra heat.
Cool filling thoroughly before wrapping to prevent soggy wrappers.
Maintain oil temperature between 350-375°F to achieve crispy eggrolls without greasiness.
Fry eggrolls in small batches to keep oil temperature steady.
Omit chicken for a vegetarian version and add extra black beans or sautéed vegetables.
Try different cheeses like pepper jack or Monterey Jack for unique flavor profiles.
The Southwest Ranch sauce can be made ahead and refrigerated for up to 3 days.

Storage

Store leftover cooked eggrolls in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 375°F (190°C) for 10-15 minutes to maintain crispiness. The dipping sauce can be refrigerated separately for up to 3 days.

How to Serve

Three grilled burritos are placed on a wooden board on a white marbled surface. Each burrito has a golden-brown, crispy tortilla with visible grill marks on top, sprinkled with chopped green herbs. One burrito is cut open at the front, showing layers of yellow corn, black beans, red bell peppers, chopped onions, and shredded chicken inside. Beside the burritos, there is a small brown bowl filled with creamy, light-green sauce mixed with herbs. Fresh green cilantro leaves are scattered around the board. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these eggrolls ahead of time?

Yes, you can prepare and assemble the eggrolls ahead and refrigerate them for a few hours before frying. Just cover them to prevent drying out. It’s best to fry and serve them fresh for the crispiest texture.

Can I bake the eggrolls instead of frying?

Absolutely. Brush the assembled eggrolls lightly with oil and bake at 400°F (200°C) for about 20 minutes, turning halfway until golden and crispy. The texture will be slightly different but still delicious.