Go Back
Chili's delicious Southwest Eggrolls served with dipping sauce

Chili's Southwest Eggrolls

Crispy, golden rolls filled with seasoned chicken, black beans, corn, and cheese, perfect for any gathering or cozy night in.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American, Southwestern
Calories: 200
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1 cup cooked chicken, shredded Use rotisserie chicken for convenience.
  • 1 cup black beans, drained and rinsed
  • 1 cup corn, canned or frozen
  • 1 cup cheese (cheddar or Monterey Jack), shredded
  • 2 pieces green onions, chopped
  • ½ piece red bell pepper, diced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 4 large flour tortillas

Method
 

Preparing the Filling
  1. In a large bowl, combine the shredded chicken, black beans, corn, cheese, green onions, red bell pepper, cumin, chili powder, salt, and pepper. Mix well until all ingredients are incorporated evenly.
Wrapping the Eggrolls
  1. Take one tortilla and place a generous spoonful of the filling in the center. Fold the sides over the filling and roll it up tightly, ensuring that the filling is sealed inside. Repeat this process with the remaining tortillas and filling.
Frying the Eggrolls
  1. In a frying pan, heat oil over medium heat to about 350°F (175°C). Carefully place the eggrolls in the hot oil, frying until they turn golden brown on each side, about 3-4 minutes per side.
Draining and Serving
  1. Once they’re golden brown, use tongs to remove the eggrolls and place them on paper towels to drain any excess oil. Serve hot for the best taste experience.

Notes

Consider roasting the vegetables before mixing them into the filling for enhanced flavor. Leftover eggrolls can be refrigerated for up to 3 days or frozen for up to 2 months. They can be fried straight from frozen.