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Chili's Southwestern Eggrolls
Roll up Chili's legendary Southwestern Eggrolls at home with smoky chicken, black beans, corn, and peppers inside crispy flour tortilla shells.
chilis · casual-dining · appetizer
🕑Prep25 min
🍳Cook15 min
⏱Total40 min
🍽Serves6
⭐DifficultyMedium
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup frozen corn, thawed
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup diced red bell pepper
- 1/2 cup diced green onions
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 6 large flour tortillas (burrito size)
- Vegetable oil for frying
- 1/2 cup ranch dressing mixed with 1 tablespoon Sriracha for dipping
Instructions
- 1.Make the filling. In a large bowl, combine the shredded chicken, corn, black beans, red bell pepper, green onions, Monterey Jack cheese, cumin, chili powder, and smoked paprika. Toss until evenly mixed.
- 2.Roll the eggrolls. Place about 1/2 cup of filling in the center of each flour tortilla. Fold in the sides, then roll tightly from the bottom up, like a burrito. Seal the edge with a dab of water. Secure with toothpicks if needed.
- 3.Fry until golden. Heat 2 inches of vegetable oil to 350°F in a deep skillet. Fry the eggrolls 2-3 at a time, seam-side down first, for 3-4 minutes total, turning occasionally, until golden brown on all sides.
- 4.Drain. Remove the eggrolls and drain on a paper towel-lined plate for 1-2 minutes. Remove toothpicks.
- 5.Make the dipping sauce. Mix the ranch dressing with Sriracha (or use a prepared avocado ranch for a closer match).
- 6.Slice and serve. Cut each eggroll diagonally in half. Arrange on a plate with the spicy ranch dipping sauce. Serve immediately.
Chili’s Southwestern Eggrolls are one of the most popular appetizers in casual dining history. Crispy fried flour tortillas stuffed with a smoky, spicy mixture of chicken, black beans, corn, and melted cheese, served with a creamy dipping sauce — they are essentially the perfect appetizer. This version is a guaranteed crowd-pleaser at any gathering.
The Secret
The filling needs to be completely cooled before rolling. Warm filling will make the tortillas soggy and difficult to roll tightly. The tight roll is critical — loose eggrolls will unravel in the hot oil. The smoked paprika is the secret ingredient that gives the filling that signature smoky depth you taste at Chili’s.
Pro Tips
- Use leftover rotisserie chicken for the quickest version of this recipe.
- Roll the eggrolls as tightly as possible and seal them well. Any gaps will let oil seep in during frying.
- For a healthier alternative, brush the rolled eggrolls with oil and bake at 425°F for 15-18 minutes, flipping halfway through.
- The avocado ranch dipping sauce at Chili’s can be approximated by blending ranch dressing with half an avocado and a squeeze of lime.
