Introduction

Chili’s Southwest Eggrolls are a crispy, flavorful appetizer packed with chicken, black beans, corn, peppers, and melted cheese. Paired with a creamy Southwest Ranch dipping sauce, they bring a bold and zesty taste that’s perfect for parties or anytime snacking.

The image shows several golden-brown crispy rolls placed on a wooden board, each sprinkled with chopped green herbs. One roll is held by a woman's hand, showing the inside filled with layers of shredded chicken, black beans, sweet yellow corn, chopped red bell pepper, and green leafy vegetables. The rolls have a bubbly, flaky texture on the outside. Next to them is a small dark wooden bowl filled with a creamy, pale green dipping sauce speckled with black pepper. The background is a white marbled texture. 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)
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)
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)
Salt and black pepper to taste

Instructions

Step 1: Heat the olive oil in a large skillet over medium heat. Add the diced red bell pepper, green bell pepper, red onion, and jalapeño if using. Cook, stirring occasionally, until the vegetables are softened and slightly caramelized, about 5-7 minutes.
Step 2: Stir in the black beans and corn. Cook for another 2-3 minutes until heated through.
Step 3: Add the shredded chicken, chili powder, cumin, garlic powder, cayenne pepper if using, salt, and black pepper. Stir well and cook for 2-3 more minutes to combine flavors.
Step 4: Reduce heat to low. Add Monterey Jack and pepper jack cheeses. Stir continuously until cheese melts and the filling is gooey.
Step 5: Remove from heat and stir in chopped cilantro. Let the filling cool slightly before assembling the eggrolls.
Step 6: To assemble, lay one eggroll wrapper in a diamond shape on a clean surface. Spoon about 1/4 cup of filling onto the center.
Step 7: Fold the bottom corner over the filling, tuck it tightly, then fold in left and right corners to form an envelope shape.
Step 8: Brush the top corner with water and roll tightly away from you to seal. Repeat with remaining wrappers and filling.
Step 9: For the dipping sauce, whisk together mayonnaise, sour cream, and buttermilk until smooth. Stir in cilantro, lime juice, chili powder, cumin, garlic powder, onion powder, cayenne pepper, salt, and pepper.
Step 10: Refrigerate the sauce for at least 30 minutes to let flavors meld.
Step 11: Heat vegetable oil in a deep pot to 350-375°F (175-190°C). Fry eggrolls in batches of 3-4 for 2-3 minutes per side until golden brown and crispy.
Step 12: Remove eggrolls with a slotted spoon and drain on paper towels. Serve immediately with the chilled Southwest Ranch dipping sauce.

Tips & Variations

Add jalapeño and cayenne pepper for extra heat in both the filling and dipping sauce.
Cool the filling before rolling to prevent soggy wrappers.
Maintain oil temperature for crispy, non-greasy eggrolls.
Fry in batches to keep oil temperature steady.
Make the dipping sauce ahead and store refrigerated up to 3 days.
Make vegetarian by omitting chicken and adding extra beans or sautéed vegetables.
Try different cheeses like only pepper jack for a spicier flavor.

Storage

Store leftover eggrolls in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 350°F (175°C) for about 8-10 minutes to restore crispiness. The dipping sauce should be kept refrigerated and consumed within 3 days.

How to Serve

The image shows five golden-brown crispy rolled tacos arranged on a wooden board, with bright green herbs sprinkled on top of them. One taco is held by a woman's hand, revealing its colorful filling made of shredded chicken, black beans, yellow corn, red bell peppers, and green leafy vegetables. Two tacos are cut open in the center, exposing the same vibrant filling inside. On the lower left corner, there is a small dark wooden bowl filled with creamy, light green sauce speckled with black pepper. The surface beneath is white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these eggrolls instead of frying?

Yes, you can bake them at 400°F (200°C) for about 15-20 minutes, turning halfway through until golden and crispy. Baking is a healthier option but may not be as crisp as frying.

Can I prepare the filling in advance?

Absolutely! The filling can be made a day ahead and refrigerated. Just let it come to room temperature before assembling the eggrolls for easier rolling.