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Chili's Southwest Eggrolls with crispy flour tortillas filled with chicken black beans corn spinach red peppers and melted jalapeño Jack cheese served with avocado-ranch dipping sauce

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.