Chilis Southwest Eggrolls: The Ultimate Recipe and Guide
If you’re seeking a tantalizing appetizer that guarantees to impress your friends and family, look no further than Chilis Southwest Eggrolls. These deliciously crispy delights are stuffed with a medley of zesty flavors, including tender chicken, savory black beans, and melted cheese, all encapsulated in a perfectly golden eggroll. Whether you’re hosting a lively gathering or enjoying a cozy night in, these eggrolls are versatile enough to fit any occasion.
What makes this dish so special is not just its mouthwatering taste, but also its delightful crunch paired with a creamy dipping sauce that enhances every bite. Once you experience the warmth and robust flavors of these eggrolls, you’ll understand why they’ve become a fan favorite. With a bit of patience and love in the kitchen, you’ll be able to serve a plateful of joy that friends and family will rave about!
This is what the finished dish looks like when perfectly baked.
Ingredients
- 12 eggroll wrappers
- 1 tablespoon olive oil
- 1 medium red bell pepper, finely diced
- 1 medium green bell pepper, finely diced
- 1 medium red onion, finely diced
- 1 jalapeño pepper, seeded and minced (optional, for extra heat)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 cup cooked chicken breast, shredded (about 2 small chicken breasts)
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup pepper jack cheese, shredded
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and black pepper to taste
For the Southwest Ranch Dipping Sauce:
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch of cayenne pepper (optional, for extra heat)
- Salt and black pepper to taste
For frying:
- Vegetable oil
The fresh ingredients come together to create a delightful filling for the eggrolls.
Directions
Prepare the Filling:
Heat olive oil in a large skillet over medium heat. Add the diced red bell pepper, green bell pepper, red onion, and jalapeño (if using). Cook, stirring occasionally, until softened and slightly caramelized, about 5-7 minutes.Stir in the rinsed and drained black beans and corn. Cook for another 2-3 minutes.
Add the shredded cooked chicken breast, chili powder, cumin, garlic powder, cayenne pepper (if using), salt, and black pepper. Stir well and cook for 2-3 minutes.
Reduce heat to low and add the shredded Monterey Jack and pepper jack cheeses. Stir continuously until the cheese is completely melted.
Remove from heat and stir in the chopped fresh cilantro. Allow the filling to cool slightly before assembling the eggrolls.
Assemble the Eggrolls:
Lay out a clean, dry surface. Have eggroll wrappers, cooled filling, and a small bowl of water readily available.Place one eggroll wrapper on your work surface in a diamond shape, with one point facing you.
Spoon about 1/4 cup of the cooled filling onto the center of the wrapper.
Fold the bottom corner of the wrapper over the filling, tucking it tightly. Then, fold in the left and right corners towards the center, creating an envelope shape.
Brush the top corner of the wrapper with a little water. Roll the eggroll tightly away from you, sealing the edge with the water.
Repeat steps 7-10 with the remaining eggroll wrappers and filling.
Prepare the Southwest Ranch Dipping Sauce:
In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth.Stir in the chopped cilantro, lime juice, chili powder, cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Mix all the ingredients thoroughly until well combined. Taste and adjust the seasonings as needed.
Cover the bowl and refrigerate the dipping sauce for at least 30 minutes to allow the flavors to meld together.
Fry the Eggrolls:
Pour enough vegetable oil into a large, deep pot or Dutch oven to reach a depth of about 3 inches. Heat the oil over medium-high heat until it reaches a temperature of 350-375°F (175-190°C).Carefully place the eggrolls into the hot oil, being careful not to overcrowd the pot. Fry in batches of 3-4 eggrolls at a time to maintain the oil temperature.
Fry the eggrolls for about 2-3 minutes per side, or until they are golden brown and crispy. Turn them occasionally to ensure even cooking.
Use a slotted spoon or tongs to remove the fried eggrolls from the oil and place them on a wire rack lined with paper towels to drain excess oil.
Serve the Southwest Eggrolls immediately with the chilled Southwest Ranch dipping sauce.
Tips & Variations
- Ingredient Substitutions: Chicken can be replaced with cooked shrimp or tofu for a different protein option.
- Optional Variations: Add spinach or black olives for extra flavor and texture. For a vegetarian option, omit the chicken and add more beans or lentils.
- Storage or Reheating Tips: Leftover eggrolls can be stored in the fridge for up to 3 days. Reheat in an air fryer or oven to maintain crispness.
Recipe Information
- Prep time: 30 minutes
- Cook time: 15 minutes
- Total time: 45 minutes
- Servings: 4-6
- Difficulty level: Medium
Chilis Southwest Eggrolls
Ingredients
- 12 pieces eggroll wrappers
- 1 tablespoon olive oil
- 1 medium red bell pepper, finely diced
- 1 medium green bell pepper, finely diced
- 1 medium red onion, finely diced
- 1 medium jalapeño pepper, seeded and minced (optional) For extra heat
- 1 15-ounce can black beans, rinsed and drained
- 1 15-ounce can corn, drained
- 1 cup cooked chicken breast, shredded (about 2 small chicken breasts)
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup pepper jack cheese, shredded
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional) For extra heat
- Salt and black pepper to taste
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch of cayenne pepper (optional) For extra heat
- Salt and black pepper to taste
- Vegetable oil For frying
Method
- Heat olive oil in a large skillet over medium heat.
- Add the diced red bell pepper, green bell pepper, red onion, and jalapeño (if using). Cook, stirring occasionally, until softened and slightly caramelized, about 5-7 minutes.
- Stir in the rinsed and drained black beans and corn. Cook for another 2-3 minutes.
- Add the shredded cooked chicken breast, chili powder, cumin, garlic powder, cayenne pepper (if using), salt, and black pepper. Stir well and cook for 2-3 minutes.
- Reduce heat to low and add the shredded Monterey Jack and pepper jack cheeses. Stir continuously until the cheese is completely melted.
- Remove from heat and stir in the chopped fresh cilantro. Allow the filling to cool slightly before assembling the eggrolls.
- Lay out a clean, dry surface. Have eggroll wrappers, cooled filling, and a small bowl of water readily available.
- Place one eggroll wrapper on your work surface in a diamond shape, with one point facing you.
- Spoon about 1/4 cup of the cooled filling onto the center of the wrapper.
- Fold the bottom corner of the wrapper over the filling, tucking it tightly. Then, fold in the left and right corners towards the center, creating an envelope shape.
- Brush the top corner of the wrapper with a little water. Roll the eggroll tightly away from you, sealing the edge with the water.
- Repeat steps 7-10 with the remaining eggroll wrappers and filling.
- In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth.
- Stir in the chopped cilantro, lime juice, chili powder, cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Mix all the ingredients thoroughly until well combined. Taste and adjust the seasonings as needed.
- Cover the bowl and refrigerate the dipping sauce for at least 30 minutes to allow the flavors to meld together.
- Pour enough vegetable oil into a large, deep pot or Dutch oven to reach a depth of about 3 inches. Heat the oil over medium-high heat until it reaches a temperature of 350-375°F (175-190°C).
- Carefully place the eggrolls into the hot oil, being careful not to overcrowd the pot. Fry in batches of 3-4 eggrolls at a time to maintain the oil temperature.
- Fry the eggrolls for about 2-3 minutes per side, or until they are golden brown and crispy. Turn them occasionally to ensure even cooking.
- Use a slotted spoon or tongs to remove the fried eggrolls from the oil and place them on a wire rack lined with paper towels to drain excess oil.
- Serve the Southwest Eggrolls immediately with the chilled Southwest Ranch dipping sauce.