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Chili’s Southwest Eggrolls: The Ultimate Crispy Appetizer Recipe

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★★★★★

4.6 from 51 reviews

These Chili’s Southwest Eggrolls are a delicious, crispy appetizer featuring a flavorful filling of smoky chicken, black beans, corn, peppers, and melted cheeses, wrapped in golden eggroll wrappers and served with a creamy southwest ranch dipping sauce. Perfect as a party snack, game day treat, or a fun meal 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)
  • 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. Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add diced red and green bell peppers, red onion, and jalapeño (if using). Cook, stirring occasionally, until vegetables are softened and slightly caramelized, about 5-7 minutes.
  2. Add Beans and Corn: Stir in drained black beans and corn. Cook for another 2-3 minutes to heat through and combine flavors.
  3. Add Chicken and Spices: Mix in 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 meld flavors.
  4. Melt Cheese: Reduce heat to low. Add Monterey Jack and pepper jack cheeses, stirring continuously until fully melted, creating a gooey filling.
  5. Add Cilantro and Cool: Remove skillet from heat, stir in chopped cilantro evenly. Allow filling to cool slightly to prevent soggy eggroll wrappers during assembly.
  6. Assemble Eggrolls: Lay one eggroll wrapper diamond-shaped on a clean surface. Place about 1/4 cup cooled filling in center. Fold bottom corner over filling tightly, fold in left and right corners, then brush top corner with water and roll tightly away from you to seal. Repeat for all wrappers.
  7. Make Southwest Ranch Sauce: In a medium bowl, whisk mayonnaise, sour cream, and buttermilk until smooth. Stir in cilantro, lime juice, chili powder, cumin, garlic powder, onion powder, cayenne pepper (optional), salt, and black pepper. Mix well and refrigerate for at least 30 minutes.
  8. Heat Oil for Frying: In a large, deep pot or Dutch oven, heat vegetable oil to 350-375°F (175-190°C) to a depth of about 3 inches, using a deep-fry thermometer for accuracy.
  9. Fry Eggrolls: Carefully place 3-4 eggrolls at a time into hot oil without overcrowding. Fry for 2-3 minutes per side, turning occasionally to ensure even golden-brown crispiness.
  10. Drain and Serve: Remove eggrolls with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Serve immediately with chilled Southwest Ranch dipping sauce.

Notes

  • For extra heat, include jalapeño in filling and cayenne pepper in filling and sauce.
  • Do not overfill eggroll wrappers to prevent bursting during frying.
  • Maintain oil temperature between 350-375°F to ensure crispy, non-greasy eggrolls.
  • Allow filling to cool before assembling to prevent wrappers from tearing.
  • Use a slotted spoon and wire rack for draining to keep eggrolls crispy.

Keywords: Chilis Southwest Eggrolls, Southwest Eggrolls, Chicken Eggrolls, Crispy Appetizers, Party Snacks, Fried Eggrolls, Southwest Ranch Sauce

Find it online: https://hannahdelgado.com/chilis-southwest-eggrolls-the-ultimate-crispy-appetizer-recipe/