Description
Chili’s Southwest Eggrolls are a crispy, flavorful appetizer filled with shredded chicken, black beans, corn, peppers, and Monterey Jack cheese, served with a creamy avocado ranch dipping sauce. This easy-to-make recipe brings a taste of Southwest cuisine to your home with a perfect blend of spices and fresh ingredients.
Ingredients
Scale
Egg Rolls:
- 8 oz chicken breast cooked and shredded
- 2 tablespoons olive oil
- 1/2 cup black beans canned, rinsed, and drained
- 1/2 cup corn (thawed frozen, canned, or fresh)
- 1/4 cup red bell pepper diced
- 1/4 cup green onions diced
- 1 jalapeno pepper diced (adjust spiciness to taste)
- 2 tablespoons fresh cilantro chopped
- 1/3 cup frozen spinach thawed and chopped
- 3/4 teaspoon ground cumin
- 3/4 teaspoon chili powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon cayenne pepper
- 1 cup Monterey Jack cheese shredded
- 10-12 egg roll wrappers
- Oil for frying
Avocado Ranch Dipping Sauce:
- 1/2 cup ranch dressing
- 1 medium ripe avocado mashed
- 2 tablespoons buttermilk
- 2 tablespoons chopped fresh cilantro
- 1 1/2 teaspoons lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- Sauté Vegetables: In a large or medium skillet, heat the olive oil over medium heat. Add the diced red bell peppers and sauté until tender, about 3-4 minutes. Then add the green onions, jalapeno, corn, black beans, spinach, ground cumin, chili powder, salt, and cayenne pepper. Stir occasionally and cook for another 3-4 minutes until the vegetables are softened and well combined with the spices.
- Mix Filling: Transfer the cooked vegetable mixture to a large bowl. Add the shredded chicken breast and chopped fresh cilantro. Mix thoroughly to combine. Finally, fold in the shredded Monterey Jack cheese until the filling is evenly distributed.
- Assemble Egg Rolls: Place one egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about 1/4 cup of the filling into the center of the wrapper. Fold the bottom corner up over the filling, then fold in the two side corners snugly. Roll tightly toward the top corner and seal the edge with a dab of water. Repeat this process with the remaining wrappers and filling.
- Fry Egg Rolls: Heat oil in a deep fryer or large heavy pot to 375°F (190°C). Carefully fry the egg rolls in batches for 3-4 minutes or until they turn golden brown and crispy. Use tongs or a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
- Prepare Dipping Sauce: In a blender, combine the ranch dressing, mashed avocado, buttermilk, chopped cilantro, lime juice, salt, garlic powder, and onion powder. Blend until smooth and creamy.
- Serve: Serve the hot, crispy Southwest egg rolls alongside the creamy avocado ranch dipping sauce. Enjoy immediately for the best flavor and crunch!
Notes
- For a vegetarian version, omit the chicken and add extra beans or diced tofu for protein.
- You can bake the egg rolls at 425°F for 15-20 minutes instead of frying for a lighter option.
- Adjust the jalapeno amount or omit cayenne pepper to control spiciness.
- Use fresh spinach if frozen is unavailable, just sauté briefly before adding.
- Ensure oil is hot enough before frying to avoid soggy egg rolls.
- If you don’t have buttermilk, substitute with milk mixed with a teaspoon of lemon juice or vinegar.
Nutrition
- Serving Size: 1 egg roll
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 35 mg
