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Chili’s Southwest Eggrolls Recipe

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★★★★★

4.9 from 54 reviews

Enjoy the irresistible crunch and bold flavors of Chili’s Southwest Eggrolls, packed with a savory filling of chicken, black beans, corn, bell peppers, and cheese, perfectly complemented by a creamy Southwest Ranch dipping sauce. This copycat recipe delivers restaurant-quality flavor in the comfort of your own home, ideal as an appetizer or flavorful snack.

Ingredients

Scale

Eggroll Wrappers

  • 12 eggroll wrappers

Filling

  • 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

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

For Frying

  • Vegetable oil, for frying

Instructions

  1. Sauté the Vegetables: 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 vegetables are softened and lightly caramelized, about 5-7 minutes, developing deep flavor.
  2. Add Beans and Corn: Stir in rinsed black beans and drained corn. Cook an additional 2-3 minutes to heat through and meld flavors.
  3. Incorporate Chicken and Spices: Add shredded chicken, chili powder, cumin, garlic powder, cayenne pepper (if using), salt, and black pepper. Stir well and cook another 2-3 minutes to blend flavors.
  4. Melt in Cheese: Reduce heat to low; add Monterey Jack and pepper jack cheeses. Stir continuously until cheese melts fully, creating a gooey filling that binds all ingredients.
  5. Finish with Cilantro: Remove skillet from heat and mix in chopped fresh cilantro to add brightness and fresh flavor.
  6. Cool the Filling: Allow filling to cool slightly to prevent eggroll wrappers from sogging or tearing during assembly.
  7. Assemble Eggrolls: Place one eggroll wrapper in a diamond shape on a dry surface. Spoon about 1/4 cup of cooled filling on center. Fold bottom corner over filling, then fold in left and right corners, creating an envelope shape. Brush top corner with water and roll tightly to seal. Repeat with remaining wrappers and filling.
  8. Prepare Southwest Ranch Sauce: In a bowl, whisk mayonnaise, sour cream, and buttermilk until smooth. Stir in chopped cilantro, lime juice, chili powder, cumin, garlic powder, onion powder, cayenne pepper (optional), salt, and black pepper. Cover and refrigerate at least 30 minutes for flavors to meld.
  9. Heat Oil for Frying: Pour vegetable oil into a large deep pot or Dutch oven to 3-inch depth. Heat to 350-375°F (175-190°C), monitoring with a deep-fry thermometer to maintain temperature.
  10. Fry the Eggrolls: Carefully place eggrolls into hot oil in batches of 3-4 to avoid overcrowding. Fry each side for 2-3 minutes or until golden brown and crispy, turning occasionally for even cooking.
  11. Drain and Serve: Remove eggrolls with slotted spoon or tongs; place on wire rack over paper towels to drain excess oil. Serve immediately with chilled Southwest Ranch dipping sauce. Enjoy your crispy, flavorful appetizer!

Notes

  • For extra heat, include jalapeño in filling and cayenne pepper in both filling and dipping sauce.
  • Allow filling to cool before assembling to prevent soggy wrappers.
  • Maintain oil temperature between 350-375°F for optimal crispiness and even cooking.
  • Fry eggrolls in batches to avoid lowering oil temperature and ensure crispness.
  • Prepare Southwest Ranch sauce ahead and refrigerate up to 3 days for convenience.

Keywords: Southwest eggrolls, Chili's copycat recipe, chicken eggrolls, crispy appetizers, Southwestern flavors, fried snacks, creamy ranch dip

Find it online: https://cookwithlea.com/chilis-southwest-eggrolls-recipe-2/