Chili’s Southwest Eggrolls – enjoy this restaurant favorite anywhere. These Southwest style egg rolls are delicious.
This is a well known appetizer dish from Chili’s. These are filled with chicken breasts, black beans and so much more.
1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell peppers
2 tablespoons minced green onions
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
1 dash cayenne pepper
3/4 cup shredded Monterey jack cheese
5 7-inch flour tortillas
Dipping Sauce
1/4 cup smashed fresh avocados (about half of an avocado)
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
1 dash dried dill weed
1 dash garlic powder
1 dash pepper
Garnish
2 tablespoons chopped tomatoes
1 tablespoon chopped onions
1. Preheat barbecue grill to high heat.
2. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done.
3. Lightly salt and pepper each side of the chicken while it cooks.
4. Set chicken aside until it cools down enough to handle.
5. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
6. Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
7. Dice the cooked chicken into small cubes and add it to the pan.
8. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.
9. Cook for another 4 minutes.
10. Stir well so that the spinach separates and is incorporated into the mixture.
11. Remove the pan from the heat and add the cheese.
12. Stir until the cheese is melted.
13. Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.
14. Spoon approximately one-fifth of the mixture into the center of a tortilla.
15. Fold in the ends and then roll the tortilla over the mixture.
16. Roll the tortilla very tight, then pierce with a toothpick to hold together.
17. Repeat with the remaining ingredients until you have five eggrolls.
18. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours.
19. Overnight is best.
20. While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
21. Preheat 4-6 cups of oil to 375 degrees.
22. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.
23. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.
24. Garnish the dipping sauce with the chopped tomato and onion.
Thanks to Arrington for sharing this appetizer recipe.
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(15 votes, average: 3.60 out of 5)
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 
Oh my goodness, you have just made my day by posting this recipe.
I used to work at Chili’s and these are one of my favorite things on the menu.
I’ll be trying this out as soon as I get a chance.
These are amazing! I love Chili’s Southwest Eggrolls, and I was very happy to find this recipe. I think the filling and dip are spot on. The only issue I had was that 12-15 minutes is way too long to fry these for. I checked on them after only 8 or 9 minutes, and they were already a little overdone. But, this recipe is so great, that I will definitely try again and try to get the frying technique right.
I’ve been making these for years using this recipe and they are so good!I’ve also tweaked it two different ways for days when I don’t want to wait to freeze. You can bake on a pizza stone turning every 5-10 minutes or so and get the tortillas crisp without frying. Or my new favorite: Instead of the flour tortillas just use regular eggroll wrappers…they are just as good – a little lighter too – instead of the thicker tortilla. For the dipping sauce make Hidden Valley Buttermilk Ranch and then add avocado – cuts out several ingredients and you won’t know the difference.
Thanks, Anissa, for the suggestions. I was thinking of using egg roll wrappers next time I make these because I did think the tortilla was unnecessarily thick. Now I definitely will. Great idea to use the Hidden Valley Buttermilk Ranch — I will do that too.
This is my all time favorite thing to eat at Chili’s and I’ve never tried to make it at home but can’t wait to try it out! Thanks for posting the recipe.
I have yet to make these, but I love the Southwest Eggrolls, I was just wondering, what is the purpose of freezing them? The only reason I can think of is to keep them together while freezing, and that can be done with a water and flour paste.
The freezing helps to keep everything together a bit better while frying. The water, and flour paste can help as well. When food is colder, it is less likely to spread. Chilling down some things before you cook them, as in cookie dough (putting it into the refrigerator before baking, gives you better results).
Stephanie
Sorry to keep posting about this recipe, but I can’t tell you how great it is. I just made them again yesterday for a Superbowl party, and they were a huge hit. I have started making them with egg roll wrappers instead of tortillas, and they’re even more amazing than ever. The freezing part is great — they not only cook better that way, but it makes them the perfect make ahead food. All you have to do is take them out of the freezer and toss them in the fryer.
I found your site via Twitter and I’m so glad I did. Southwest Eggrolls are a favorite in my house, I will bookmark this recipe for later. Thanks!