Introduction

Craving the crispy, flavorful Southwest Eggrolls from Chili’s but want to stay in? These eggrolls are a tasty fusion of smoky chicken, black beans, corn, and melted cheese wrapped in a golden shell. Perfect as an appetizer or snack, they’re a fiesta in every bite!

The image shows two crispy, golden-brown wraps placed on a wooden board. One wrap is cut open to show layers inside, including yellow corn kernels, black beans, chunks of cooked chicken, green herbs, and small red pepper pieces. The wraps have a slightly toasted surface with some green herb sprinkles on top. Next to the wraps is a small brown bowl filled with white creamy sauce that has green herb flecks. Fresh green herb leaves are scattered on the board around the wraps, all set on a white marbled surface. 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 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
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
Vegetable oil, for frying

Instructions

Step 1: 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.
Step 2: Stir in black beans and corn. Cook for an additional 2-3 minutes to heat through.
Step 3: Add shredded chicken, chili powder, cumin, garlic powder, cayenne (if using), salt, and black pepper. Stir well and cook for 2-3 more minutes to blend flavors.
Step 4: Reduce heat to low. Add Monterey Jack and pepper jack cheeses, stirring continuously until fully melted and the filling is creamy.
Step 5: Remove from heat and stir in chopped cilantro. Allow the filling to cool slightly before assembling.
Step 6: To assemble, place an eggroll wrapper in a diamond shape. Spoon about 1/4 cup filling in the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the top corner with a bit of water. Repeat with remaining wrappers and filling.
Step 7: 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 (if using), salt, and pepper. Chill for at least 30 minutes.
Step 8: Heat vegetable oil in a deep pot to 350-375°F (175-190°C). Fry eggrolls in batches without overcrowding, turning occasionally, until golden brown and crispy, about 2-3 minutes per side.
Step 9: Remove eggrolls with a slotted spoon and drain on paper towels. Serve immediately with Southwest Ranch dipping sauce.

Tips & Variations

For extra heat, keep the jalapeño seeds or increase cayenne pepper in the filling and sauce.
Try substituting cooked turkey or pork for chicken for a different flavor.
Use baked eggroll wrappers for a lighter, baked version—bake at 400°F for 15-20 minutes, turning halfway.
Make sure the filling is cooled before wrapping to prevent soggy wrappers.

Storage

Store leftover eggrolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 10-12 minutes or in an air fryer for a few minutes to restore crispiness. The dipping sauce can be kept refrigerated for up to 5 days.

How to Serve

The image shows four golden-brown fried rolls with crispy, bubbly textures, sprinkled with small green herb pieces. One roll is held by a woman's hand, showing its inside filled with colorful layers: shredded light brown chicken, black beans, bright yellow corn, chopped red bell peppers, and fresh green leafy herbs. The rolls are placed on a wooden board with scattered chopped herbs around. Next to the rolls is a small white bowl filled with creamy, pale green sauce speckled with black pepper. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the Southwest Eggrolls?

Yes, you can freeze them before frying. Wrap each eggroll individually in plastic wrap and place in a freezer bag. Freeze for up to 2 months. Fry directly from frozen, adding a minute or two to the cooking time.

What can I substitute for chicken?

You can use cooked turkey, ground beef, or even a plant-based protein like tofu or tempeh. Just make sure it’s cooked and shredded or crumbled before adding to the filling.