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Chili's Southwest Egg Rolls

Chili's Southwest Egg Rolls are a popular appetizer known for their crispy exterior and flavorful, spicy filling.
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Ingredients Equipment Method Notes

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

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)

Method
 

  1. Prepare the Filling:
  2. Heat vegetable oil in a skillet over medium heat.
  3. Add the red bell pepper, corn, black beans, spinach, and jalapeños. Cook for about 5 minutes until the vegetables are tender.
  4. Stir in the chicken, parsley, cumin, chili powder, salt, and cayenne pepper. Cook for an additional 2 minutes to blend the flavors.
  5. Remove from heat and let the mixture cool slightly. Stir in both cheeses until well combined.
  6. Assemble the Egg Rolls:
  7. Lay a flour tortilla flat on a clean surface.
  8. Spoon about 1/3 cup of the filling mixture onto the center of each tortilla.
  9. 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.
  10. Fry the Egg Rolls:
  11. Heat oil in a deep fryer or a large skillet to 350°F (175°C).
  12. Carefully place the egg rolls in the hot oil and fry for about 4-5 minutes or until golden brown and crispy.
  13. Remove the egg rolls with a slotted spoon and drain on paper towels.
  14. Serve:
  15. Cut each egg roll diagonally in the middle if desired and serve hot with avocado ranch dipping sauce or your favorite salsa.

Notes

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.