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Chili's Southwest Eggrolls Recipe

These crispy, golden treats are packed with a savory blend of chicken, black beans, corn, and melted cheese, bringing the ultimate appetizer experience right into your kitchen.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 eggrolls
Course: Appetizer
Cuisine: American, Southwest
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Spices
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
Eggrolls
  • 1 tablespoon vegetable oil
  • 1 chicken breast fillet about 6 oz
  • 3/4 cup Monterey Jack cheese shredded
  • 1/3 cup corn canned or fresh, rinsed and drained
  • 1/3 cup black beans canned, rinsed and drained
  • 1/4 cup red bell pepper finely chopped
  • 1/4 cup onion finely chopped
  • 1/4 cup frozen spinach thawed, pressed, and chopped
  • 2 tablespoons jalapeno peppers diced
  • 1 tablespoon fresh cilantro minced
  • 6 wonton wrappers or 4 6-inch flour tortillas
Dipping Sauce
  • 3 tablespoons Ranch dressing
  • 1/2 avocado
  • 1 tablespoon milk or water

Equipment

  • Large Skillet
  • Wire Rack
  • Blender

Method
 

  1. In a small bowl, combine the cumin, chili powder, garlic powder, salt, pepper, and cayenne pepper. Stir well to ensure the seasoning is evenly mixed.
    1/2 teaspoon cumin, 1/2 teaspoon chili powder, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/8 teaspoon cayenne pepper
  2. Finely chop the chicken breast, red bell pepper, onion, and cilantro into very small, uniform pieces. Ensure the thawed spinach is squeezed tightly in a paper towel to remove all excess moisture before chopping.
    1 chicken breast fillet, 1/4 cup red bell pepper, 1/4 cup onion, 1 tablespoon fresh cilantro, 1/4 cup frozen spinach
  3. Heat a large skillet over medium-high heat with one tablespoon of vegetable oil. Add the finely chopped chicken and sauté until it is nearly cooked through.
    1 tablespoon vegetable oil, 1 chicken breast fillet
  4. Add the bell peppers, onions, corn, black beans, jalapenos, spinach, and the prepared spice mix to the skillet. Stir everything together and cook for about 3 minutes.
    1/4 cup red bell pepper, 1/4 cup onion, 1/3 cup corn, 1/3 cup black beans, 2 tablespoons jalapeno peppers, 1/4 cup frozen spinach
  5. Turn the heat down to medium-low. Add the Monterey Jack cheese and stir until it has melted completely into the mixture, binding the ingredients together.
    3/4 cup Monterey Jack cheese
  6. Lay a wonton wrapper or flour tortilla on a flat surface. Place a portion of the filling in the center. Be careful not to overstuff, as this will make rolling difficult.
    6 wonton wrappers
  7. Fold the left and right edges over the filling. Fold the bottom flap over the ingredients and roll upward tightly, similar to a sleeping bag. Give the finished roll a light squeeze to compact the filling.
  8. Heat oil in a heavy skillet to 375 degrees F. Carefully place the eggrolls in the oil and fry for approximately 3 minutes, turning frequently until they are golden brown on all sides.
  9. Remove the eggrolls and place them on a wire rack to cool slightly. Slice them in half on a diagonal for a professional presentation.
  10. Place the Ranch dressing, avocado, and milk in a blender or food processor. Blend for one minute until smooth and creamy.
    3 tablespoons Ranch dressing, 1/2 avocado, 1 tablespoon milk or water

Notes

Store any leftover eggrolls in an airtight container in the refrigerator for up to 3 days. To reheat, use an oven or air fryer at 350 degrees F until they are heated through and crispy.