Copycat Chili’s Southwest Egg Rolls Recipe

Chili’s Southwest Egg Rolls are a popular appetizer known for their crispy exterior and flavorful, spicy filling. This copycat recipe captures the essence of the original dish, combining chicken, vegetables, and spices in a tortilla that is then fried to golden perfection.

Equipment:

• Skillet
• Knife and cutting board
• Mixing bowl
• Spoon or spatula for mixing
• Deep fryer or heavy skillet for frying
• Slotted spoon
• Paper towels for draining

Ingredients:

• Filling:
  • 2 tablespoons vegetable oil
  • 1 pound chicken breast, cooked and finely chopped
  • 1/2 cup minced red bell pepper
  • 1/2 cup frozen corn kernels, thawed
  • 1/2 cup canned black beans, rinsed and drained
  • 1/4 cup frozen spinach, thawed and drained
  • 2 tablespoons diced jalapeños (canned or fresh)
  • 1/2 tablespoon minced fresh parsley
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 dash cayenne pepper
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup shredded cheddar cheese
• Wrappers:
  • 6-8 flour tortillas (10-inch)
• To Serve:
  • Avocado ranch dipping sauce or your choice of salsa

Instructions:

1. Prepare the Filling:
   • Heat vegetable oil in a skillet over medium heat.
   • Add the red bell pepper, corn, black beans, spinach, and jalapeños. Cook for about 5 minutes until the vegetables are tender.
   • Stir in the chicken, parsley, cumin, chili powder, salt, and cayenne pepper. Cook for an additional 2 minutes to blend the flavors.
   • Remove from heat and let the mixture cool slightly. Stir in both cheeses until well combined.
2. Assemble the Egg Rolls:
   • Lay a flour tortilla flat on a clean surface.
   • Spoon about 1/3 cup of the filling mixture onto the center of each tortilla.
   • Fold in the sides of the tortilla and then roll tightly from the bottom to enclose the filling, similar to wrapping a burrito. Secure with a toothpick if necessary.
3. Fry the Egg Rolls:
   • Heat oil in a deep fryer or a large skillet to 350°F (175°C).
   • Carefully place the egg rolls in the hot oil and fry for about 4-5 minutes or until golden brown and crispy.
   • Remove the egg rolls with a slotted spoon and drain on paper towels.
4. Serve:
   • Cut each egg roll diagonally in the middle if desired and serve hot with avocado ranch dipping sauce or your favorite salsa.

Tips:

• Make sure to drain the vegetables well after thawing to avoid making the filling too wet.
• To make these egg rolls ahead, you can freeze them after assembling. Fry them directly from frozen, adjusting the cooking time as needed.
• For a lighter version, you can bake the egg rolls at 400°F (200°C) for about 15-20 minutes or until golden brown, turning halfway through baking.

Enjoy your homemade Chili’s Southwest Egg Rolls with friends and family as a delicious appetizer or snack. This recipe brings the bold flavors of the Southwest to your table, perfect for pairing with a variety of dipping sauces.