Chili's Southwestern Eggrolls (2024)

One of our favorite appetizers when dining out is Chili’s Southwestern Egg rolls. A twist on traditional egg rolls that use egg roll wrappers, these morsels use flour tortillas instead. This relatively easy recipe can be made ahead of time and frozen for quick, last-minute appetizers when company drops by unexpectedly.

What are Chili’s Southwestern Eggrolls?

Chili’s Southwestern Eggrolls are a popular appetizer inspired by the flavors of the American Southwest.

This dish features crispy flour tortillas stuffed with a savory mixture of ingredients. The filling typically includes chicken, black beans, corn, jalapeño peppers, red peppers, spinach, and a blend of cheeses.

Seasonings like cumin, chili powder, and salt are added to infuse the filling with a spicy and aromatic flavor. The eggrolls are rolled tightly, then fried until golden brown and crispy.

They are usually served sliced in half, accompanied by a dipping sauce such as avocado-ranch or sour cream to balance the spicy flavors.

This appetizer combines the crunchy texture of the fried tortilla with the rich, spicy filling, making it a crowd-pleasing dish perfect for sharing.

This delectable southwestern eggroll recipe calls for raw flour tortillas. These can be purchased in the refrigeration section of your favorite grocery store, or you can make your own homemade tortillas.

How to Make Chili’s Southwestern Eggrolls

You’ll Need:
1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
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
dash cayenne pepper
3/4 cup shredded Jalapeno or Monterey Jack cheese
five 7-inch RAW flour tortillas

For the Yummy Avocado-ranch dipping sauce You’ll Need:
half a fresh avocado, mashed
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
dash dried dill weed
dash garlic powder
dash pepper

Garnish
2 tablespoons chopped tomato
1 tablespoon chopped onion

Lightly season the chicken with salt and pepper and then grill it. Allow it to rest about 10 minutes, then dice it. This recipe can also be created using leftover grilled chicken.

Heat a tablespoon of oil in a large skillet and saute the red pepper and onion until slightly translucent.

Add the cooked diced chicken, corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.

Cook for 3-4 minutes. Stirring to ensure the spinach separates rather than clumping together.

Shut off the heat, add cheese.

Add filling to a raw tortilla, wet the edges of the tortilla lightly to help it form a decent seal and roll it up like an eggroll.

Deep Fry them in hot oil (375F), until golden brown and floating. Garnish the cut rolls with dipping sauce, chopped tomato, and onion.

Directions Using Store-Bought Flour Tortillas

Wrap the tortillas in a paper towel that has been wet and wrung out to make it moist and microwave for a minute or so to heat through.
Fill the tortilla with the filling, fold the ends in, then roll tightly to enclose the filling.

Repeat until they’ve all been filled. At this point, you can wrap the egg rolls with saran wrap and freeze for a minimum of 4 hours.

To make the sauce combine all the ingredients listed under the sauce.

Cooking the frozen egg rolls

Deep Fry them in Hot Oil (375F) the way you would deep fry anything, they take several minutes 8-14 depending on the size of your fryer. Garnish the cut rolls with dipping sauce, chopped tomato, and onion.

Serves 3-4

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