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Chili’s Southwest Eggrolls Recipe

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★★★★★

4.5 from 139 reviews

Crispy and flavorful Chili’s Southwest Eggrolls are filled with a savory mixture of chicken, black beans, corn, peppers, and melty cheeses, served alongside a creamy, tangy Southwest Ranch dipping sauce. This copycat recipe delivers a perfect balance of textures and bold Southwest-inspired flavors, making it a crowd-pleasing appetizer or snack that’s easy to prepare at home.

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, 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

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

For Frying

  • Vegetable oil, for frying (enough to fill about 3 inches in pot)

Instructions

  1. Prepare the Filling: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced red bell pepper, green bell pepper, red onion, and jalapeño (if using). Sauté for 5-7 minutes until vegetables are softened and slightly caramelized to develop deep flavor.
  2. Add Beans and Corn: Stir in rinsed and drained black beans and corn. Cook for another 2-3 minutes to heat through and meld flavors.
  3. Incorporate Chicken and Spices: Add shredded cooked chicken, chili powder, cumin, garlic powder, cayenne pepper (if using), salt, and black pepper. Stir well and cook for 2-3 minutes to combine flavors.
  4. Melt Cheese: Reduce heat to low. Add shredded Monterey Jack and pepper jack cheeses to the skillet. Stir continuously until cheese is melted and the filling is creamy and gooey.
  5. Add Cilantro and Cool Filling: Remove skillet from heat and stir in chopped fresh cilantro. Allow filling to cool slightly to prevent soggy wrappers when assembling.
  6. Assemble Eggrolls: Lay an eggroll wrapper on a clean surface in diamond shape. Place about 1/4 cup of cooled filling in center. Fold the bottom corner over filling tightly, fold in left and right corners, then roll tightly upwards sealing the edge with water brushed on the top corner. Repeat with remaining wrappers and filling.
  7. Make Southwest Ranch Dipping Sauce: In a bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth. Add chopped cilantro, lime juice, chili powder, cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Mix well, cover, and refrigerate for at least 30 minutes for flavors to meld.
  8. Heat Oil for Frying: Pour vegetable oil into a large, deep pot to a depth of about 3 inches. Heat over medium-high until oil reaches 350-375°F (175-190°C), using a deep-fry thermometer to monitor temperature.
  9. Fry Eggrolls: Fry eggrolls in batches of 3-4, avoiding overcrowding. Fry for 2-3 minutes per side or until golden brown and crispy, turning occasionally for even cooking.
  10. Drain and Serve: Remove eggrolls with a slotted spoon or tongs and place on wire rack lined with paper towels to drain excess oil. Serve immediately with chilled Southwest Ranch dipping sauce.

Notes

  • For extra heat, add jalapeño to the filling and cayenne pepper to both the filling and dipping sauce.
  • Cooling the filling slightly before assembling the eggrolls prevents the wrappers from becoming soggy.
  • Maintain the oil temperature between 350-375°F for crispy, evenly cooked eggrolls.
  • Do not overcrowd the pot during frying to keep oil temperature consistent.
  • Southwest Ranch dipping sauce can be made ahead and refrigerated for up to 3 days.

Keywords: Chilis Southwest Eggrolls, Southwest Eggroll Recipe, Chicken Eggrolls, Copycat Chili’s Eggrolls, Appetizer, Fried Eggrolls, Southwest Ranch Sauce, Party Appetizer

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