Copycat Chili’s Southwestern Eggrolls Recipe

Introduction

Copycat Chili’s Southwestern Eggrolls are a delicious and fun appetizer that combines crispy tortillas with a savory, cheesy filling. Paired with a creamy avocado ranch dip, these eggrolls offer a perfect balance of flavors and textures that are sure to impress your family and guests.

Ingredients

• For the Avocado Ranch Dip:
• ½ avocado
• ½ cup mayonnaise
• ¼ cup buttermilk
• 1 tablespoon ranch seasoning
• For the Eggrolls:
• 1 cup cooked chicken, shredded
• ½ cup shredded cheese (cheddar or Mexican blend)
• ½ cup corn kernels (frozen or canned)
• ½ cup black beans, drained and rinsed
• ½ cup spinach, chopped
• ¼ cup red bell pepper, finely chopped
• ¼ cup scallions, chopped
• ¼ cup pickled jalapenos, chopped
• 1 teaspoon taco seasoning
• ¼ teaspoon salt
• 8 small flour tortillas
• Vegetable oil (for frying)
• Toothpicks (to secure the eggrolls)

Instructions

1. Step 1: Prepare the Avocado Ranch Dip by mashing half of the avocado in a small bowl until smooth. Add mayonnaise, buttermilk, and ranch seasoning, then whisk until smooth. Cover and refrigerate until ready to use.
2. Step 2: In a medium bowl, combine shredded chicken, cheese, corn, black beans, spinach, red bell pepper, scallions, pickled jalapenos, taco seasoning, and salt. Stir well until evenly mixed.
3. Step 3: Lay one tortilla flat and place about ½ cup of the filling in the center. Fold in the sides and roll tightly to enclose the filling. Secure the seam with a toothpick and place on a plate. Repeat with remaining tortillas and filling.
4. Step 4: Heat vegetable oil in a 12-inch cast-iron skillet over medium-high heat until it reaches 350°F (175°C), about 8 minutes.
5. Step 5: Fry the eggrolls in batches, placing 3 to 4 at a time in the hot oil. Cook for 3-4 minutes, turning halfway through, until they are golden brown and crispy.
6. Step 6: Transfer cooked eggrolls to a paper towel-lined plate to drain excess oil.
7. Step 7: Remove toothpicks, slice each eggroll at an angle, and serve warm with the avocado ranch dip.

Tips & Variations

• Use Monterey Jack or Pepper Jack cheese for a different flavor profile.
• Add extra pickled jalapeños or fresh chili peppers for more heat.
• For a vegetarian version, omit chicken and add extra black beans, corn, or diced vegetables like zucchini or mushrooms.
• To keep eggrolls crispier when reheating, warm them in an oven or skillet rather than a microwave.

Storage

Allow eggrolls to cool completely before storing in an airtight container. Refrigerate for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes or in a skillet with a little oil to restore crispiness. You can also freeze cooked eggrolls for up to 3 months; freeze them on a baking sheet until firm, then transfer to a freezer-safe container. Bake or fry directly from frozen to reheat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these eggrolls instead of frying?

Yes, you can bake the eggrolls at 400°F (200°C) for 15-20 minutes, turning halfway through, until they are golden and crispy. Baking is a healthier alternative but may yield a slightly different texture.

What can I use if I don’t have buttermilk for the dip?

If you don’t have buttermilk, you can substitute with regular milk mixed with 1 teaspoon of lemon juice or vinegar. Let it sit for 5 minutes before using to mimic buttermilk’s tangy acidity.

Copycat Chili’s Southwestern Eggrolls Recipe

Print Recipe

★★★★★

4.5 from 54 reviews

Enjoy the irresistible taste of Copycat Chili’s Southwestern Eggrolls with this homemade recipe. These crispy, golden flour tortillas are filled with a flavorful mixture of shredded chicken, black beans, corn, cheese, and fresh vegetables, seasoned with taco spices and a hint of pickled jalapeños for a perfect balance of savory and spicy. Paired with a creamy avocado ranch dip, these eggrolls are an excellent appetizer or snack for parties, family meals, or game days, offering a delicious and customizable twist on a restaurant favorite.

• Author: lea
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 8 eggrolls 1x
• Category: Appetizers
• Method: Frying
• Cuisine: Southwestern

Ingredients

Scale 1x2x3x

For the Avocado Ranch Dip:

• ½ avocado
• ½ cup mayonnaise
• ¼ cup buttermilk
• 1 tablespoon ranch seasoning

For the Eggrolls:

• 1 cup cooked chicken, shredded
• ½ cup shredded cheese (cheddar or Mexican blend)
• ½ cup corn kernels (frozen or canned)
• ½ cup black beans, drained and rinsed
• ½ cup spinach, chopped
• ¼ cup red bell pepper, finely chopped
• ¼ cup scallions, chopped
• ¼ cup pickled jalapeños, chopped
• 1 teaspoon taco seasoning
• ¼ teaspoon salt
• 8 small flour tortillas
• Vegetable oil (for frying)
• Toothpicks (to secure the eggrolls)

Instructions

1. Prepare the Avocado Ranch Dip: Mash half of the avocado in a small bowl until smooth. Add mayonnaise, buttermilk, and ranch seasoning, whisking together until the mixture is smooth and well combined. Cover the bowl and refrigerate the dip until ready to serve, allowing the flavors to meld.
2. Prepare the Filling: In a medium bowl, combine the shredded chicken, shredded cheese, corn kernels, black beans, chopped spinach, finely chopped red bell pepper, chopped scallions, diced pickled jalapeños, taco seasoning, and salt. Stir well until all ingredients are evenly mixed to create a flavorful filling.
3. Assemble the Eggrolls: Lay one small flour tortilla flat on a clean surface. Spoon about ½ cup of the prepared filling into the center of the tortilla. Fold the sides inward, then tightly roll the tortilla to enclose the filling completely. Secure the seam with a toothpick to prevent the eggroll from unrolling during frying. Repeat this process with the remaining tortillas and filling.
4. Fry the Eggrolls: Heat vegetable oil in a 12-inch cast-iron skillet over medium-high heat until the oil reaches 350°F (175°C), which takes about 8 minutes. Fry the eggrolls in batches, placing 3 to 4 at a time into the hot oil. Cook each eggroll for 3 to 4 minutes, turning halfway through to ensure an even golden-brown and crispy exterior. Once cooked, transfer the eggrolls to a paper towel-lined plate to drain excess oil.
5. Serve: Remove toothpicks carefully from each eggroll. Slice the eggrolls diagonally to create angled pieces. Arrange the sliced eggrolls on a serving plate and serve alongside the chilled avocado ranch dip for dipping.

Notes

• For a spicier kick, increase the amount of pickled jalapeños or add fresh chili peppers to the filling.
• To make a meatless version, omit the chicken and substitute with extra black beans, corn, or diced vegetables such as zucchini or mushrooms.
• Use small flour tortillas for best results; they provide the right balance of flexibility and sturdiness to hold the filling during frying.
• Leftover eggrolls can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat leftovers in a preheated 350°F oven for 10 minutes or in a skillet with a little oil to maintain crispiness.
• For longer storage, freeze cooked eggrolls in a single layer until firm, then transfer to a freezer-safe bag for up to 3 months.
• Experiment with different cheeses like Monterey Jack or Pepper Jack for varied flavor profiles.

Keywords: Southwestern eggrolls, copycat Chili’s eggrolls, chicken eggrolls, avocado ranch dip, fried appetizers, cheesy eggrolls, party appetizers, Mexican-inspired snack