chilis southwestern eggrolls recipe

Written ByJenny Smyth Posted on
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The Best chilis southwestern eggrolls recipe

I am so excited to share with you my favorite recipe for Chili’s Southwestern Eggrolls. This dish is a staple in our household, and I’m sure it will become a favorite in yours as well.

The combination of flavors and textures is simply amazing. The eggrolls are crispy on the outside, while the filling is soft and flavorful.

The perfect blend of spices and herbs gives this dish a unique taste that will leave you wanting more. My family and I love serving these eggrolls at family gatherings and parties, and they’re always a hit.

Not only are they delicious, but they’re also relatively healthy compared to other fried foods. Made with shredded chicken, cheese, and vegetables, these eggrolls are a great option for those looking for a lighter snack or meal.

Another great thing about this recipe is that it’s easy to make in large quantities, making it perfect for big events or potlucks. I’ve made this recipe countless times, and each time it turns out perfectly.

Whether you’re serving it as an appetizer or as a main course, these eggrolls are sure to please even the pickiest of eaters.

Chili’s Southwestern Eggrolls

4.9 from 1925 votes

Crispy flour tortillas filled with a savory blend of chicken, black beans, corn, and cheese, seasoned with southwestern spices. These eggrolls are baked until golden and served with a creamy avocado ranch dipping sauce.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Filling

2 cups cooked chicken, shredded
1 cup canned black beans, drained and rinsed
1 cup frozen corn, thawed
1/2 cup diced red bell pepper
1/2 cup diced green onion
1 cup shredded Monterey Jack cheese
1/2 cup cream cheese, softened
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

For the Eggrolls

8 large flour tortillas (8-inch)
2 tablespoons melted butter or olive oil

For the Dipping Sauce

1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup buttermilk
1/2 avocado, mashed
1 tablespoon fresh lime juice
1/2 teaspoon dried dill
1/4 teaspoon garlic powder
Salt to taste

👨‍🍳Directions

1Preheat the oven to 425°F (220°C).
2Line a baking sheet with parchment paper.
3In a large bowl, combine the shredded chicken, black beans, corn, red bell pepper, green onion, Monterey Jack cheese, cream cheese, cumin, chili powder, garlic powder, salt, and cayenne pepper.
4Mix until well blended and the cream cheese is evenly distributed.
5Lay a tortilla on a clean work surface.
6Spoon about 1/3 cup of the filling in a line down the center of the tortilla, leaving a 1-inch border at the top and bottom.
7Fold the sides over the filling, then roll tightly from the bottom to form a compact eggroll.
8Repeat with the remaining tortillas and filling.
9Place the eggrolls seam-side down on the prepared baking sheet.
10Brush the tops and sides with melted butter or olive oil.
11Bake for 12 to 15 minutes, until the tortillas are golden brown and crispy, turning once halfway through for even browning.
12While the eggrolls bake, prepare the dipping sauce.
13In a small bowl, whisk together the sour cream, mayonnaise, buttermilk, mashed avocado, lime juice, dill, garlic powder, and salt until smooth.
14Refrigerate until ready to serve.
15Remove the eggrolls from the oven and let them cool for 2 to 3 minutes.
16Slice each eggroll diagonally in half.
17Serve warm with the avocado ranch dipping sauce on the side.

🔧Equipment

Large mixing bowl
Baking sheet
Parchment paper
Pastry brush
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 65mg🧂Sodium: 720mg🌾Total Carbs: 35g🥦Dietary Fiber: 4g🍬Sugars: 3g🥩Protein: 22g

📝Notes

For a spicier filling, add 1/2 teaspoon of chipotle powder or minced jalapeno. You can also substitute the chicken with ground beef or make it vegetarian by using extra beans and corn. To make the eggrolls extra crispy, spray them with cooking spray before baking.

Watch Video Of How Chili’s Southwestern Eggrolls Works

These Chili’s Southwestern Eggrolls are perfect for any occasion – whether it’s a family gathering, a party, or just a quick snack. They’re easy to make and can be customized to suit your taste preferences.

My family loves them because they’re crunchy on the outside and soft on the inside. The best part?

They’re relatively healthy compared to other fried foods! I highly recommend making these eggrolls for your next event or just as a tasty snack.

❓ Frequently Asked Questions About Chili’s Southwestern Eggrolls

Q: What is the origin of Chili’s Southwestern Eggrolls?

These eggrolls are inspired by the popular Tex-Mex dish, but with a twist. The original recipe was created by Chili’s restaurant chain in the 1980s.

Q: Can I make these eggrolls without deep-frying?

Yes, you can bake or air-fry the eggrolls instead of deep-frying them. Simply preheat your oven to 375°F (190°C) or use an air fryer at 375°F (190°C). Cook the eggrolls for 10-12 minutes or until they’re crispy.

Q: What type of cheese should I use in these eggrolls?

You can use either cheddar or Monterey Jack cheese in these eggrolls. Cheddar has a slightly sharper flavor, while Monterey Jack has a milder taste.

Q: Can I add other ingredients to the filling?

Yes, you can customize the filling to your liking by adding other ingredients such as diced ham, chopped cilantro, or sliced jalapeños.

Q: How long do these eggrolls stay fresh?

The cooked eggrolls can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.

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