EASY CHILI’S SOUTHWEST EGGROLLS

Chili’s Southwest Eggrolls bring together shredded chicken, black beans, corn, and jalapeno jack cheese rolled tight in a flour tortilla, then fried until the outside turns deep golden and shatteringly crisp. This copycat version skips the drive to the restaurant while landing pretty close to the original, spinach and all. It takes about 40 minutes start to finish, and most of that is just prepping the filling.

This recipe fits right into a rotation of football food for game day, since it holds up well on a platter and disappears fast once people start dipping. It also works as one of those Mexican food recipes with a bit of Tex-Mex flair, using pantry staples like black beans and corn that most kitchens already have on hand.

Chili’s Southwest Eggrolls Ingredients

1. 2 cups cooked shredded chicken
2. 1 tbsp olive oil
3. 1/4 cup diced red bell pepper
4. 1/4 cup diced onion
5. 2 tbsp diced jalapeno
6. 1/3 cup frozen corn
7. 1/3 cup canned black beans, rinsed and drained
8. 1 cup fresh spinach
9. 1/2 tsp chili powder
10. 1/2 tsp cumin
11. 1/4 tsp garlic powder
12. 1/4 tsp salt, plus more to taste
13. 1/8 tsp cayenne pepper
14. 1 cup shredded jalapeno jack cheese
15. 2 tbsp chopped cilantro
16. 6 flour tortillas, 6 to 7 inch size
17. Vegetable oil, for frying

Building a Filling That Holds Together

Cook the filling until most of the moisture from the spinach and vegetables has evaporated, since a wet filling makes the tortillas soggy and hard to seal properly. Letting everything simmer a few extra minutes uncovered helps concentrate the flavor while drying things out just enough.

Let the cooked filling cool slightly before adding the cheese, since stirring cheese into a very hot mixture can cause it to separate and turn greasy rather than melting smoothly. A short rest of five minutes off the heat is usually enough before the cheese goes in.

How to Make Chili’s Southwest Eggrolls

1. Heat olive oil in a skillet and sauté bell pepper, onion, and jalapeno for 5 minutes.
2. Add shredded chicken, corn, and black beans, stirring to combine.
3. Stir in chili powder, cumin, garlic powder, salt, and cayenne pepper.
4. Add spinach and cook until wilted and most moisture has evaporated.
5. Remove from heat and let cool slightly, then stir in cheese and cilantro.
6. Warm tortillas briefly to make them pliable.
7. Spoon filling onto the lower third of each tortilla and fold in the sides.
8. Roll tightly and seal the edge with a bit of water.
9. Heat vegetable oil to 350°F and fry eggrolls for 3 to 4 minutes until golden.
10. Drain on a wire rack, then slice on the diagonal before serving.

Pro Tips for a Crispier Shell

Roll the tortillas tightly and seal the seam well with a dab of water, since a loose roll tends to unravel in the hot oil and leaks filling into the frying pot. Pressing the seam gently after sealing helps it stay closed through the entire frying time.

Keep the oil steady at 350°F using a thermometer if possible, since oil that runs too cool leaves the eggrolls greasy rather than crisp, and oil that runs too hot browns the outside before the filling warms through fully. Fry in small batches to keep the temperature consistent.

Ingredient Substitutions Worth Trying

Rotisserie chicken works well in place of freshly cooked chicken breast, saving a step and adding a bit more flavor from the seasoning on the skin. Pepper jack or a cheddar and Monterey jack blend can replace jalapeno jack for a milder version that still melts nicely.

Egg roll wrappers can replace flour tortillas for a thinner, extra crispy shell closer to a traditional egg roll recipe, though they need to be sealed with an egg wash rather than water. This swap also works well if a slightly different texture is wanted for these chicken recipes.

Fixing Common Rolling and Frying Issues

If the eggrolls burst open while frying, the seal likely was not tight enough, or too much filling was packed inside. Use a slightly smaller amount of filling per tortilla and press the seam firmly closed before frying to keep everything intact in the hot oil.

A filling that tastes bland even after seasoning usually needs a touch more salt or a small squeeze of lime juice stirred in before rolling. Taste the mixture before assembling the eggrolls, since it is much easier to adjust the seasoning at that stage.

Storing and Serving This Restaurant Recipe

Store cooked eggrolls in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 375°F for about 8 minutes to bring back some of the crunch, since a microwave tends to leave the shell soft and a little chewy.

Serve sliced on the diagonal with a bowl of avocado ranch for dipping, keeping things close to the original restaurant recipes presentation. These also freeze well uncooked, making it easy to fry a fresh batch whenever an om nom craving for something crispy and cheesy hits.

FAQ

Can I bake these instead of frying them?

Yes, brush lightly with oil and bake at 400°F for about 20 minutes, flipping halfway through, though the texture will be less crisp than frying.

Can I freeze these eggrolls before frying?

Yes, freeze them uncooked on a tray, then transfer to a bag once solid. Fry straight from frozen, adding a minute or two to the cook time.

What can I use instead of spinach?

Frozen spinach, thawed and squeezed dry, works just as well as fresh and is a common substitution used in most versions of this recipe.

How do I make the avocado ranch dipping sauce?

Blend mashed avocado with ranch dressing until smooth, adjusting the consistency with a splash of milk or buttermilk if it feels too thick.

Why do my eggrolls turn out greasy?

This usually happens when the oil temperature drops too low during frying. Keep the oil at a steady 350°F and avoid overcrowding the pot.

Chili’s Southwest Eggrolls

Shredded chicken, black beans, corn, spinach, and jalapeno jack cheese rolled in a flour tortilla and fried until golden and crisp. A copycat appetizer served with avocado ranch.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Lunch

Cuisine: American

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups cooked shredded chicken
• 1 tbsp olive oil
• 1/4 cup diced red bell pepper
• 1/4 cup diced onion
• 2 tbsp diced jalapeno
• 1/3 cup frozen corn
• 1/3 cup canned black beans, rinsed and drained
• 1 cup fresh spinach
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• 1/4 tsp salt, plus more to taste
• 1/8 tsp cayenne pepper
• 1 cup shredded jalapeno jack cheese
• 2 tbsp chopped cilantro
• 6 whole flour tortillas, 6 to 7 inch size
• as needed vegetable oil, for frying

Equipment

• Skillet
• Deep Pot or Fryer

Method

 

1. Sauté bell pepper, onion, and jalapeno, then add chicken, corn, and black beans.
2. Season with chili powder, cumin, garlic powder, salt, and cayenne, then add spinach.
3. Cool slightly, then stir in cheese and cilantro.
4. Roll filling in warmed tortillas and seal tightly.
5. Fry at 350°F until golden, then drain and slice before serving.

Notes

• Cook filling until most moisture evaporates to prevent soggy tortillas.
• Seal the seam tightly to prevent bursting while frying.
• Freezes well uncooked for a future batch.
• Reheat in an oven or air fryer rather than a microwave.