Southwestern Egg Rolls Recipe

The Ultimate Copycat Chili’s Southwestern Egg Rolls Recipe

If you’ve ever tried Chili’s Southwestern Eggrolls, you know they’re a standout appetizer. These crispy, handheld delights are filled with a warm, cheesy, and flavor-packed mixture that delivers the essence of Tex-Mex in every bite. Fortunately, this copycat version brings all that deliciousness to your kitchen without the need for a deep fryer or takeout order.

These egg rolls are perfect for any occasion, whether it’s game day, a party, or just a fun dinner idea. They’re also freezer-friendly and easy to reheat, making them a convenient addition to your meal repertoire.

The Dipping Sauce

At Chili’s, these Southwestern Egg Rolls come with an avocado cream sauce that adds a creamy and refreshing contrast to the spicy filling. To make this sauce, simply blend ranch dressing with avocado until smooth. You can use store-bought ranch or make your own by mixing powdered mix, mayonnaise, and milk. If you prefer, you can also serve the egg rolls with pico de gallo salsa instead of the creamy sauce.

Helpful Tips for Perfect Egg Rolls

• Don’t overfill the wrappers
  
  It might be tempting to pack them full, but a heaping scoop of filling will make them hard to roll and more likely to burst during cooking.

• Seal the edges tightly
  
  Use a bit of water or a flour-water paste to seal the edges of each wrapper so they stay closed during cooking and prevent messy leaks.

• Choose your cooking method
  
  You don’t need a deep fryer to get them crispy. A light brush of oil and a hot oven or air fryer will do the trick, or you can pan-fry them for extra crunch.

What You’ll Need

For the Seasoning:

• 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

For the Egg Rolls:

• 1 tablespoon cooking oil
• 8 ounce chicken breast, cubed
• 1/2 cup canned or fresh corn (rinsed and drained)
• 1/2 cup canned black beans (rinsed and drained)
• 1/2 cup red bell pepper, finely chopped
• 1/2 cup onion, finely chopped
• 1/2 cup frozen spinach (thawed, pressed, and chopped)
• 2 jalapeno peppers, diced
• 1 tablespoon fresh cilantro, minced
• 3/4 cup Monterey Jack cheese, shredded
• 8 six-inch flour tortillas

For the Dipping Sauce:

• 3 tablespoons ranch dressing
• 1/2 avocado
• 1 tablespoon milk or water

Step-by-Step Instructions

1. Preheat the oven to 400 degrees F.
2. In a bowl, combine the spices and mix well.
3. Finely chop the red bell pepper, onion, and cilantro. Make sure everything is roughly the same size.
4. Thaw the spinach and press out any excess water. Chop it finely as well.
5. In a large skillet over medium-high heat, add the cooking oil and sauté the chicken until it’s nearly cooked through.
6. Add all the filling ingredients and the spice mix. Stir everything together.
7. Cook for about 3 minutes, stirring occasionally, then reduce the heat to medium-low.
8. Add the cheese and stir to combine. Allow it to slowly melt into the mixture.
9. Add the filling to the flour tortillas, being careful not to overstuff them.
10. To roll, place the tortilla on a flat surface, fold the left and right edges over the ingredients, then fold the flap closest to you over the top of the ingredients. Press the flap firmly against the filling and roll the wrap up tightly.
11. Once the wrapper is filled and rolled, give it a light squeeze to compact the ingredients together. You can run a little water on your finger along the edge to seal it.
12. Place each rolled tortilla on a baking sheet, sealed side down. Bake for 15–20 minutes, until slightly toasted on the outside.
13. Transfer to a wire rack to cool. Slice in half at a diagonal to serve.

Making the Dipping Sauce

Add the ranch dressing and avocado (plus a little milk or water, if necessary) to a blender or food processor. Blend for one minute. Serve in a small bowl.

Nutritional Information

• Calories: 504 kcal
• Carbohydrates: 43 g
• Protein: 26 g
• Fat: 26 g
• Saturated Fat: 8 g
• Polyunsaturated Fat: 6 g
• Monounsaturated Fat: 9 g
• Trans Fat: 0.02 g
• Cholesterol: 58 mg
• Sodium: 1142 mg
• Potassium: 684 mg
• Fiber: 7 g
• Sugar: 5 g
• Vitamin A: 3330 IU
• Vitamin C: 31 mg
• Calcium: 299 mg
• Iron: 4 mg

These Southwestern Egg Rolls are a delicious and satisfying way to enjoy a taste of Chili’s from the comfort of your home. Whether you’re hosting a gathering or just looking for a fun dinner idea, this recipe is sure to impress.