One of our favorite appetizers when dining out is Chili’s Southwestern Egg rolls. A twist on traditional egg rolls that use egg roll wrappers, these morsels use flour tortillas instead. This relatively easy recipe can be made ahead of time and frozen for quick, last-minute appetizers when company drops by unexpectedly.
What are Chili’s Southwestern Eggrolls?
Chili’s Southwestern Eggrolls are a popular appetizer inspired by the flavors of the American Southwest.
This dish features crispy flour tortillas stuffed with a savory mixture of ingredients. The filling typically includes chicken, black beans, corn, jalapeño peppers, red peppers, spinach, and a blend of cheeses.
Seasonings like cumin, chili powder, and salt are added to infuse the filling with a spicy and aromatic flavor. The eggrolls are rolled tightly, then fried until golden brown and crispy.
They are usually served sliced in half, accompanied by a dipping sauce such as avocado-ranch or sour cream to balance the spicy flavors.
This appetizer combines the crunchy texture of the fried tortilla with the rich, spicy filling, making it a crowd-pleasing dish perfect for sharing.
This delectable southwestern eggroll recipe calls for raw flour tortillas. These can be purchased in the refrigeration section of your favorite grocery store, or you can make your own homemade tortillas.
How to Make Chili’s Southwestern Eggrolls
You’ll Need:
1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
dash cayenne pepper
3/4 cup shredded Jalapeno or Monterey Jack cheese
five 7-inch RAW flour tortillas
For the Yummy Avocado-ranch dipping sauce You’ll Need:
half a fresh avocado, mashed
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dill weed
dash garlic powder
dash pepper
Garnish
2 tablespoons chopped tomato
1 tablespoon chopped onion
Lightly season the chicken with salt and pepper and then grill it. Allow it to rest about 10 minutes, then dice it. This recipe can also be created using leftover grilled chicken.
Heat a tablespoon of oil in a large skillet and saute the red pepper and onion until slightly translucent.
Add the cooked diced chicken, corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.
Cook for 3-4 minutes. Stirring to ensure the spinach separates rather than clumping together.
Shut off the heat, add cheese.
Add filling to a raw tortilla, wet the edges of the tortilla lightly to help it form a decent seal and roll it up like an eggroll.
Deep Fry them in hot oil (375F), until golden brown and floating. Garnish the cut rolls with dipping sauce, chopped tomato, and onion.
Directions Using Store-Bought Flour Tortillas
Wrap the tortillas in a paper towel that has been wet and wrung out to make it moist and microwave for a minute or so to heat through.
Fill the tortilla with the filling, fold the ends in, then roll tightly to enclose the filling.
Repeat until they’ve all been filled. At this point, you can wrap the egg rolls with saran wrap and freeze for a minimum of 4 hours.
To make the sauce combine all the ingredients listed under the sauce.
Cooking the frozen egg rolls
Deep Fry them in Hot Oil (375F) the way you would deep fry anything, they take several minutes 8-14 depending on the size of your fryer. Garnish the cut rolls with dipping sauce, chopped tomato, and onion.
Serves 3-4
Copycat Chili’s Southwestern Egrolls Recipe Print Now
Chili's Southwestern Eggrolls
Equipment
- Frydaddy of Heavy Saucepan
Ingredients
- 1 chicken breast fillet
- 1 tablespoon vegetable oil
- 2 tablespoons red bell pepper (minced )
- 2 tablespoons green onion (minced )
- ⅓ cup frozen corn
- ¼ cup canned black beans (rinsed and drained)
- 2 tablespoons frozen spinach (thawed and drained)
- 2 tablespoons diced (canned jalapeno peppers)
- ½ tablespoon minced fresh parsley
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon salt
- dash cayenne pepper
- ¾ cup Jalapeno or Monterey Jack cheese (shredded )
- 5 7-inch Raw flour tortillas
- ½ avocado (mashed)
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon buttermilk
- 1 ½ teaspoons white vinegar
- ⅛ teaspoon salt
- ⅛ teaspoon dried parsley
- ⅛ teaspoon onion powder
- dash dried dill weed
- dash garlic powder
- dash pepper
- 2 tablespoons chopped tomato
- 1 tablespoon chopped onion
Instructions
- Lightly season the chicken with salt and pepper and then grill it. Allow it to rest about 10 minutes, then dice it. This recipe can also be created using leftover grilled chicken.1 chicken breast fillet
- Heat a tablespoon of oil in a large skillet and saute the red pepper and onion until slightly translucent.1 tablespoon vegetable oil2 tablespoons red bell pepper2 tablespoons green onion
- Add the cooked diced chicken, corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.⅓ cup frozen corn¼ cup canned black beans2 tablespoons frozen spinach2 tablespoons diced½ tablespoon minced fresh parsley½ teaspoon cumin½ teaspoon chili powder¼ teaspoon saltdash cayenne pepper
- Cook for 3-4 minutes. Stirring to ensure the spinach separates rather than clumping together. Shut off the heat, add cheese.¾ cup Jalapeno or Monterey Jack cheese
- Add filling to a raw tortilla, wet the edges of the tortilla lightly to help it form a decent seal and roll it up like an eggroll.5 7-inch Raw flour tortillas
- Deep Fry them in hot oil (375F), until golden brown and floating.
- Garnish the cut rolls with dipping sauce, chopped tomato, and onion.
Directions Using Store-Bought Flour Tortillas
- Wrap the tortillas in a paper towel that has been wet and wrung out to make it moist and microwave for a minute or so to heat through.
- Fill the tortilla with the filling, fold the ends in, then roll tightly to enclose the filling. Repeat until they've all been filled.
To make the sauce
- In a small bowl, combine all the ingredients listed under the sauce, mixing well. Chill 20 minutes prior to serving, if possible.½ avocado¼ cup mayonnaise¼ cup sour cream1 tablespoon buttermilk1 ½ teaspoons white vinegar⅛ teaspoon salt⅛ teaspoon dried parsley⅛ teaspoon onion powderdash dried dill weeddash garlic powderdash pepper
Cooking the frozen egg rolls
- Deep Fry them in Hot Oil (375F) the way you would deep fry anything, they take several minutes 8-14 depending on the size of your fryer.
- Garnish the cut rolls with dipping sauce, chopped tomato, and onion. Serves 3-42 tablespoons chopped tomato1 tablespoon chopped onion
Equipment
If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.
This is a must try. Love them from Chili’s so can’t wait!! Thanks bunches.
Thank you for this! I found this recipe yesterday on the site, printed it off, and made them. My wife didn’t believe I made them, she checked the trash for thrown out take out boxes!!!!
Can I make these egg rolls in my air fryer?
They aren’t as good in an air frying. The skin really needs the fat from deep frying to get the proper texture.