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Chili's Southwestern Eggrolls copycat recipe by Todd Wilbur
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Chili's Southwestern Eggrolls


Score: 4.86. Votes: 49
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Menu Description: "Smoked chicken, black beans, corn, jalapeno Jack cheese, red peppers and spinach wrapped inside a crispy flour tortilla. We serve it with our avocado-ranch dipping sauce."

Chili's was the first chain to popularize the Southwestern-style eggroll, but as with any successful menu item, clones have been popping up on other major chains' appetizer menus over the past several years. Even though it's more like a small chimichanga than an eggroll, this appetizer is a fabulous creation with monster flavor. In this Chili's southwestern eggrolls copycat recipe, a flour tortilla is stuffed with a spicy blend of corn, green onions, black beans, spinach, jalapeno peppers, Monterey Jack cheese and spices; then it's deep-fried. Slice the fried rolls diagonally, dunk the wedges into a creamy avocado ranch sauce, and you've done your taste buds a solid. Make these several hours before you plan to serve them so that they can freeze before frying (it's a great dish to make a day ahead of a party or event). This freezing step will help the outside fry to a golden brown, but the eggrolls will stay folded, and oil won't seep in. Assembling the eggrolls takes a little time, so if you like these, I suggest making a double batch. Since you'll be freezing them, you'll have extra on hand in the freezer ready to cook with just a little additional effort.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • 1 skinless chicken breast fillet
  • 1 tablespoon vegetable oil
  • ...

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Average rating:

Score: 4.86. Votes: 49
Rating of votes (49)
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Jeremy Dumoit
Jul 8, 2020, 14:39

I had some boneless chicken left over from the Sesame Jack Strips recipe (spot on, by the way), so I decided to try this out. I've always liked these Southwestern Eggrolls at Chili's. I made the filling the day before, and; like everything; I had to sample a little bit. The filling was good, but I thought it wasn't quite right. Fast forward to the next day. Broke out the tortillas, beat an egg, assembled these, and fried as directed (Canola oil, fyi). I'll be damned if these aren't IDENTICAL to Chili's version once fried and cooled down. The avocado ranch-ish dip is spot on as well. I don't know how Todd does it, but it's amazing.

Felicia M.
Jan 23, 2016, 22:00

These were THE BEST! I've been wanting to find a recipe for these rolls for some time now and am elated to have found yours. The only tweak I made was to season the chicken breast with taco seasoning before I grilled it. Needless to say, I've made these 3 consecutive days because they were so good! More importantly, my husband loved them also. He said they were better than the restaurant's. This will definitely remain in the regular rotation. It is definitely worth ALL of the efforts

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