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Chili's Southwestern Eggrolls

By Todd Wilbur

Score: 4.85. Votes: 47
In stock (1 item available)
  • $0.00

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
  • 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 ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • Pinch cayenne pepper
  • 3/4 cup shredded Monterey Jack cheese
  • Five 6 or 7-inch flour tortillas
  • 1 egg, beaten
  • 6 to 10 cups vegetableoil or shortening (amount required by your fryer)
Avocado-Ranch Dipping Sauce
  • 1/4 cup smashed avocado (about half of an avocado)
  • 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
  • Pinch dried dill weed
  • Pinch garlic powder
  • Pinch pepper
  • 2 tablespoons chopped tomato
  • 1 tablespoon chopped onion
  • Do This
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    • Instructions

      1. Preheat barbecue grill to high heat.

      2. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it cooks. Set the chicken aside until it cools down enough to handle.

      3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.

      4. Add the red pepper and onion to the pan and saute for a couple minutes until tender.

      5. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeño peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach breaks up and is incorporated into the mixture.

      6. Remove the pan from the heat and add the cheese. Stir until the cheese is melted.

      7. Wrap the tortillas in a moist cloth or tortilla warmer and microwave on high temperature for 1 1/2 minutes or until hot.

      8. Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, but before you finish rolling brush beaten egg on the inside edge of the tortilla. Finish rolling the eggroll, then set the eggroll on the "glued" flap until the egg sets. Repeat the process with the remaining ingredients until you have five eggrolls.  Arrange the eggrolls on a plate with the sealed edges down, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.

      9. While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.

      10. Preheat 6 to 10 cups of oil or shortening to 350 degrees F.

      11. Deep fry the eggrolls in the hot oil for 8 to 10 minutes and remove to paper towels or a rack to drain for about 2 minutes.

      12. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and onion.

      Serves 3 to 4 as an appetizer.

Average rating:

Score: 4.85. Votes: 47
Rating of votes (47)
44 customers
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1 customers
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1 customers
May 23, 2016, 22:00

I make about 30 Units, and all family Love iT! Thanks.

May 20, 2016, 22:00

Made homemade Pico and guacamole to dip these rolls in and I am so proud of myself . This recipe can't be beat ! Worth all the time to make everything from scratch ! Thank you for now I'm addicted !

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