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Chili’s Southwest Eggrolls Recipe

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★★★★★

5 from 98 reviews

Crispy Southwest Eggrolls bursting with bold flavors from chicken, black beans, corn, peppers, and cheeses. These homemade copycat Chili’s Southwest Eggrolls come with a creamy Southwest Ranch dipping sauce, perfect for an appetizer or snack with a satisfying crunch and cheesy melt.

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

Instructions

  1. Sauté the Vegetables: 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 soften and caramelize, about 5-7 minutes.
  2. Add the Beans and Corn: Stir in rinsed and drained black beans and corn. Cook for 2-3 minutes to heat through and meld flavors.
  3. Incorporate Chicken and Spices: Add shredded cooked chicken, chili powder, cumin, garlic powder, cayenne (if using), salt, and black pepper. Stir well and cook for 2-3 minutes to combine flavors.
  4. Melt in the Cheese: Lower heat to low, add Monterey Jack and pepper jack cheeses, and stir continuously until completely melted and gooey.
  5. Finish with Cilantro: Remove skillet from heat, stir in chopped cilantro to brighten flavors, and allow filling to cool slightly before assembling.
  6. Assemble the Eggrolls: Lay an eggroll wrapper diamond-shaped on a clean surface. Spoon about 1/4 cup of cooled filling onto the center. Fold bottom corner over filling, then fold left and right corners towards the center, creating an envelope. Brush top corner with water and roll tightly away from you sealing edges. Repeat with remaining wrappers and filling.
  7. Prepare Southwest Ranch Dipping Sauce: In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth. Stir in chopped cilantro, lime juice, chili powder, cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Cover and refrigerate at least 30 minutes.
  8. Heat the Oil: Pour vegetable oil into a deep pot to a depth of about 3 inches. Heat over medium-high until oil reaches 350-375°F (175-190°C), monitoring with a thermometer.
  9. Fry the Eggrolls: Carefully add eggrolls in batches of 3-4 to hot oil. Fry 2-3 minutes per side, turning occasionally, until golden brown and crispy.
  10. Drain and Serve: Remove eggrolls with slotted spoon, place on wire rack lined with paper towels to drain excess oil. Serve immediately with chilled Southwest Ranch dipping sauce and enjoy.

Notes

  • For extra heat, add jalapeño to the filling and cayenne pepper to both the filling and dipping sauce.
  • Allow the filling to cool slightly before assembling to prevent soggy wrappers.
  • Maintain correct oil temperature (350-375°F) for crispy, evenly cooked eggrolls.
  • Fry in batches to avoid overcrowding and oil temperature drop.
  • Southwest Ranch dipping sauce can be made ahead and refrigerated up to 3 days.

Keywords: Southwest Eggrolls, Chili's copycat, appetizer, fried eggrolls, chicken eggrolls, black beans, corn, cheesy eggrolls, southwest ranch dip

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