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Chili’s Southwest Eggrolls Recipe

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★★★★★

4.9 from 134 reviews

Chili’s Southwest Eggrolls are crispy, flavorful appetizers filled with shredded chicken, black beans, corn, bell peppers, and melty cheeses, served with a creamy Southwest Ranch dipping sauce. These homemade eggrolls are a perfect balance of spicy, cheesy, and fresh flavors, ideal for parties, snacks, or alongside Mexican-inspired meals.

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 softened and slightly caramelized, about 5-7 minutes, to develop deep flavor.
  2. Add Beans and Corn: Stir in rinsed black beans and drained corn. Cook 2-3 minutes more to heat through and meld flavors.
  3. Add Chicken and Spices: Mix in shredded cooked chicken, chili powder, cumin, garlic powder, cayenne pepper if using, salt, and black pepper. Cook another 2-3 minutes to blend flavors.
  4. Melt the Cheese: Reduce heat to low. Add shredded Monterey Jack and pepper jack cheeses, stirring until melted and filling is gooey and well combined.
  5. Finish with Cilantro: Remove from heat and stir in chopped fresh cilantro for brightness. Allow filling to cool slightly to prevent soggy wrappers during assembly.
  6. Assemble the Eggrolls: Lay one eggroll wrapper diamond-side toward you on a clean surface. Spoon about 1/4 cup cooled filling onto the center. Fold bottom corner over filling, then fold in left and right corners towards center to form an envelope shape. Brush top corner with water and roll tightly away from you, sealing edges. Repeat with remaining wrappers and filling.
  7. Prepare the Southwest Ranch 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 pepper; mix well. Refrigerate at least 30 minutes to develop flavors.
  8. Heat Oil for Frying: Pour vegetable oil into a deep pot or Dutch oven to a depth of about 3 inches. Heat over medium-high heat to 350-375°F (175-190°C), monitoring temperature with a deep-fry thermometer.
  9. Fry the Eggrolls: Fry eggrolls in batches (3-4 at a time) to avoid overcrowding. Cook 2-3 minutes per side, turning occasionally, until golden brown and crispy.
  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, add jalapeño to the filling and cayenne pepper to both filling and dipping sauce.
  • Cool filling slightly before assembling to avoid soggy wrappers and tearing.
  • Maintain oil temperature between 350-375°F for crispy eggrolls and even cooking.
  • Fry in batches to prevent overcrowding and temperature drop of the oil.
  • Southwest Ranch dipping sauce can be made up to 3 days ahead and refrigerated.

Keywords: Southwest Eggrolls, Chili's Eggrolls Copycat, Chicken Eggrolls, Appetizers, Party Snacks, Fried Eggrolls, Southwest Flavors

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