chilis southwest eggrolls recipe

Written ByJenny Smyth Posted on
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The Best chilis southwest eggrolls recipe

I’m so excited to share with you my favorite recipe for Chili’s Southwest Eggrolls. This dish has been a staple in our household for years, and it’s always a hit with my family and friends. I first discovered this recipe while browsing through a cookbook at the library, and I was immediately drawn to the unique combination of flavors and textures.

The crispy egg roll wrappers, the spicy kick of the chili flakes, and the creamy sour cream all come together to create a truly addictive snack or meal. One of the best things about this recipe is how versatile it is – you can serve it as an appetizer, a side dish, or even as a main course. And the best part?

It’s incredibly easy to make, requiring just a few simple ingredients and some basic cooking skills. I love making this recipe for family gatherings, potlucks, or even just a quick weeknight dinner. My kids adore helping me assemble the egg rolls and rolling them up into perfect little packages.

And let me tell you, they disappear in seconds! But what really sets this recipe apart is the health benefits – with just a few tweaks to the filling ingredients, you can make this dish as healthy or indulgent as you like. I like to use lean protein sources like chicken or beans to keep things on the lighter side.

And don’t even get me started on the leftovers – these egg rolls freeze beautifully and can be reheated in just minutes when you need a quick meal solution. Whether you’re serving these at home or taking them to a party, I promise you’ll be the star of the show with these delicious Chili’s Southwest Eggrolls.

Chili’s Southwest Eggrolls

4.7 from 1997 votes

Crispy eggrolls filled with a spicy blend of chicken, black beans, corn, and cheese. Served with a creamy avocado ranch dipping sauce, these are a perfect appetizer or main dish.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Filling

2 cups cooked chicken, shredded
1 cup frozen corn, thawed
1 can (15 oz) black beans, rinsed and drained
1 cup shredded Monterey Jack cheese
1/2 cup chopped fresh spinach
1/4 cup diced red bell pepper
1/4 cup diced green onions
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
Salt and pepper to taste

For the Eggrolls

12 eggroll wrappers
Vegetable oil for frying

For the Avocado Ranch Dip

1 ripe avocado
1/2 cup buttermilk
1/4 cup sour cream
1 tablespoon ranch dressing mix
1 tablespoon lime juice
Salt to taste

👨‍🍳Directions

1In a large skillet over medium heat, combine the shredded chicken, corn, black beans, spinach, red bell pepper, and green onions.
2Cook for 3 to 4 minutes until the spinach is wilted and the mixture is heated through.
3Remove the skillet from heat and stir in the Monterey Jack cheese, cumin, chili powder, garlic powder, salt, and pepper.
4Mix until the cheese is melted and all ingredients are well combined.
5Let the filling cool for 5 minutes.
6Lay an eggroll wrapper on a clean surface with one corner pointing toward you.
7Place about 2 tablespoons of the filling in the center of the wrapper.
8Fold the bottom corner over the filling, then fold in the sides, and roll tightly, sealing the top corner with a dab of water.
9Repeat with remaining wrappers.
10Heat 2 inches of vegetable oil in a deep fryer or heavy pot to 350°F.
11Carefully place 3 to 4 eggrolls in the hot oil and fry for 3 to 4 minutes, turning occasionally, until golden brown and crispy.
12Transfer to a paper towel-lined plate to drain.
13While the eggrolls cool slightly, prepare the avocado ranch dip.
14In a blender or food processor, combine the avocado, buttermilk, sour cream, ranch dressing mix, lime juice, and salt.
15Blend until smooth and creamy.
16Serve the eggrolls warm with the dip.

🔧Equipment

Large skillet
Mixing bowls
Deep fryer or heavy pot
Tongs
Paper towels
Blender or food processor

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 7g❤️Cholesterol: 55mg🧂Sodium: 780mg🌾Total Carbs: 40g🥦Dietary Fiber: 6g🍬Sugars: 4g🥩Protein: 24g

📝Notes

For a lighter version, bake the eggrolls at 400°F for 12 to 15 minutes, turning once, until golden. The avocado ranch dip can be made up to a day ahead and stored in the refrigerator.

Watch Video Of How Chili’s Southwest Eggrolls Works

These Chili’s Southwest Eggrolls are always a good idea for any occasion – whether it’s a family gathering, potluck, or just a quick weeknight dinner. They’re easy to make, customizable, and packed with flavor.

One of my favorite things about this recipe is how well they freeze – simply thaw them overnight in the refrigerator or reheat them in minutes when you need a quick meal solution. And don’t forget about storage ideas – wrap individual egg rolls tightly in plastic wrap or aluminum foil and store them in an airtight container for up to 3 days.

❓ Frequently Asked Questions About Chili’s Southwest Eggrolls

Q: What is Chili’s Southwest Eggrolls recipe?

This recipe combines traditional Mexican flavors with Asian-inspired egg roll wrappers to create a unique and delicious snack or meal.

Q: Can I customize the filling ingredients?

Yes! You can adjust the filling ingredients to suit your tastes and dietary needs. Feel free to add your favorite vegetables, meats, or spices to create your own signature flavor.

Q: How do I store leftover egg rolls?

You can store leftover egg rolls in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.

Q: Can I make these egg rolls ahead of time?

Yes! You can assemble and freeze the egg rolls before baking for up to 2 months.

Q: Are these egg rolls suitable for vegetarians?

No! This recipe includes chicken as one of the main ingredients; however, you can easily substitute it with plant-based protein sources like beans or tofu.

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