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Chili’s Southwest Eggrolls: The Ultimate Recipe and Guide Recipe

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Chili’s Southwest Eggrolls are a crispy, flavorful appetizer filled with a savory mix of chicken, black beans, corn, peppers, and melted cheese, served with a zesty Southwest Ranch dipping sauce. This recipe guides you through making the filling, assembling the eggrolls, preparing the sauce, and frying them to golden perfection for a crowd-pleasing treat.

Ingredients

Scale

Eggrolls

  • 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

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

  1. Prepare the Filling: 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 softened and slightly caramelized, about 5-7 minutes.
  2. Add Beans and Corn: Stir in rinsed and drained black beans and corn. Cook for another 2-3 minutes until heated through.
  3. Incorporate Chicken and Spices: Add shredded cooked chicken breast, chili powder, cumin, garlic powder, cayenne pepper (if using), salt, and black pepper. Stir well and cook for 2-3 minutes to blend flavors.
  4. Melt the Cheese: Reduce heat to low and add shredded Monterey Jack and pepper jack cheeses. Stir continuously until cheese is completely melted and incorporated into the filling.
  5. Add Cilantro: Remove the skillet from heat and stir in chopped fresh cilantro. Allow the filling to cool slightly before assembling the eggrolls to avoid wrapper sogginess.
  6. Assemble the Eggrolls: Lay one eggroll wrapper on a clean surface in a diamond shape with a point facing you. Spoon about 1/4 cup of the cooled filling into the center.
  7. Fold the Wrapper: Fold the bottom corner over the filling, tuck tightly. Fold in the left and right corners toward the center, forming an envelope shape.
  8. Seal the Eggroll: Brush the top corner with water then roll the eggroll tightly away from you, sealing the edge with the water. Repeat with remaining wrappers and filling.
  9. Prepare the Southwest Ranch Sauce: In a medium 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. Mix well.
  10. Chill the Sauce: Cover and refrigerate the sauce for at least 30 minutes to let the flavors meld.
  11. Heat the Oil: Pour vegetable oil into a large, deep pot or Dutch oven to about 3 inches deep. Heat over medium-high until oil reaches 350-375°F (175-190°C).
  12. Fry the Eggrolls: Carefully place eggrolls in hot oil in batches of 3-4, avoiding overcrowding. Fry for about 2-3 minutes per side until golden brown and crispy, turning occasionally for even cooking.
  13. Drain: Remove eggrolls with a slotted spoon or tongs and place on a wire rack lined with paper towels to drain excess oil.
  14. Serve: Serve the Southwest Eggrolls immediately with chilled Southwest Ranch dipping sauce.

Notes

  • For extra heat, include the jalapeño and cayenne pepper in both the filling and dipping sauce.
  • Allow the filling to cool before assembling to prevent the wrappers from becoming soggy and tearing.
  • Maintain oil temperature while frying by not overcrowding the pot, which ensures crispy eggrolls.
  • Use a thermometer to monitor oil temperature for perfect frying results.
  • Store leftover dipping sauce covered in the refrigerator for up to 3 days.

Keywords: Chilis Southwest Eggrolls, Southwest eggroll recipe, chicken eggrolls, black bean eggrolls, crispy appetizers, homemade eggrolls, southwestern cuisine, dipping sauce

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