Chilis Southwest Eggrolls: The Ultimate Recipe and Guide
If you’re looking to bring a touch of bold southwestern flavor to your next gathering, look no further than these delightful Chilis Southwest Eggrolls. Crispy on the outside and bursting with a savory filling of tender chicken, zesty peppers, and perfectly melted cheese, these eggrolls are sure to impress your guests and satisfy their cravings. What makes this dish truly special is the irresistible combination of spices and textures, making them an addictive appetizer or a fun snack. Perfect for parties, game days, or cozy nights in, they’re just as enjoyable to make as they are to eat.
Readers will love the ease with which these eggrolls come together and how they can be customized to suit any palate. They’re a fantastic way to use up leftover chicken or veggies, and with the creamy Southwest Ranch dipping sauce, each bite is a burst of flavor. Gather your ingredients, roll up your sleeves, and let’s get cooking!
This is what the finished dish looks like when perfectly baked.
Ingredients
- 12 eggroll wrappers
- 1 tablespoon olive oil
- 1 medium red bell pepper, finely diced
- 1 medium green bell pepper, finely diced
- 1 medium red onion, finely diced
- 1 jalapeño pepper, seeded and minced (optional, for extra heat)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 cup cooked chicken breast, shredded (about 2 small chicken breasts)
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup pepper jack cheese, shredded
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and black pepper to taste
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch of cayenne pepper (optional, for extra heat)
- Salt and black pepper to taste
- Vegetable oil, for frying
All the vibrant ingredients needed for our delicious eggrolls!
Directions
-
Prepare the Filling:
Heat olive oil in a large skillet over medium heat. Add diced red bell pepper, green bell pepper, red onion, and jalapeño (if using). Cook, stirring occasionally, until softened and slightly caramelized, about 5-7 minutes. -
Stir in rinsed and drained black beans and corn. Cook for another 2-3 minutes.
-
Add shredded cooked chicken breast, chili powder, cumin, garlic powder, cayenne pepper (if using), salt, and black pepper. Stir well and cook for 2-3 minutes.
-
Reduce heat to low and add shredded Monterey Jack and pepper jack cheeses. Stir continuously until cheese is completely melted.
-
Remove from heat and stir in chopped fresh cilantro. Allow the filling to cool slightly before assembling the eggrolls.
-
Assemble the Eggrolls:
Lay out a clean, dry surface. Have eggroll wrappers, cooled filling, and a small bowl of water readily available. -
Place one eggroll wrapper on your work surface in a diamond shape, with one point facing you.
-
Spoon about 1/4 cup of the cooled filling onto the center of the wrapper.
-
Fold the bottom corner of the wrapper over the filling, tucking it tightly. Then, fold in the left and right corners towards the center, creating an envelope shape.
-
Brush the top corner of the wrapper with a little water. Roll the eggroll tightly away from you, sealing the edge with the water.
-
Repeat steps 2-5 with the remaining eggroll wrappers and filling.
-
Prepare the Southwest Ranch Dipping Sauce:
In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth. -
Stir in the chopped cilantro, lime juice, chili powder, cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper.
-
Mix all the ingredients thoroughly until well combined. Taste and adjust the seasonings as needed.
-
Cover the bowl and refrigerate the dipping sauce for at least 30 minutes to allow the flavors to meld together.
-
Fry the Eggrolls:
Pour enough vegetable oil into a large, deep pot or Dutch oven to reach a depth of about 3 inches. Heat the oil over medium-high heat until it reaches a temperature of 350-375°F (175-190°C). -
Carefully place the eggrolls into the hot oil, being careful not to overcrowd the pot. Fry in batches of 3-4 eggrolls at a time to maintain the oil temperature.
-
Fry the eggrolls for about 2-3 minutes per side, or until they are golden brown and crispy. Turn them occasionally to ensure even cooking.
-
Use a slotted spoon or tongs to remove the fried eggrolls from the oil and place them on a wire rack lined with paper towels to drain excess oil.
-
Serve the Southwest Eggrolls immediately with the chilled Southwest Ranch dipping sauce.
Tips & Variations
- Ingredient Substitutions: You can easily swap out the chicken for tofu or a plant-based protein for a vegetarian option. Additionally, feel free to mix in your favorite vegetables like spinach or mushrooms.
- Optional Variations: Try adding diced avocado or chopped green onions to the filling for an extra burst of flavor. You can also change up the cheese types to suit your taste!
- Storage or Reheating Tips: Leftover eggrolls can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 375°F (190°C) for about 10-15 minutes for that crispy texture again.
Recipe Information
- Prep time: 30 minutes
- Cook time: 20 minutes
- Total time: 50 minutes
- Servings: 6-8
- Difficulty level: Moderate
Chilis Southwest Eggrolls
Ingredients
- 12 pieces eggroll wrappers
- 1 tablespoon olive oil
- 1 medium red bell pepper, finely diced
- 1 medium green bell pepper, finely diced
- 1 medium red onion, finely diced
- 1 medium jalapeño pepper, seeded and minced (optional) for extra heat
- 1 15-ounce can black beans, rinsed and drained
- 1 15-ounce can corn, drained
- 1 cup cooked chicken breast, shredded (about 2 small chicken breasts)
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup pepper jack cheese, shredded
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional) for extra heat
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Method
- Heat olive oil in a large skillet over medium heat. Add diced red bell pepper, green bell pepper, red onion, and jalapeño (if using). Cook, stirring occasionally, until softened and slightly caramelized, about 5-7 minutes.
- Stir in rinsed and drained black beans and corn. Cook for another 2-3 minutes.
- Add shredded cooked chicken breast, chili powder, cumin, garlic powder, cayenne pepper (if using), salt, and black pepper. Stir well and cook for 2-3 minutes.
- Reduce heat to low and add shredded Monterey Jack and pepper jack cheeses. Stir continuously until cheese is completely melted.
- Remove from heat and stir in chopped fresh cilantro. Allow the filling to cool slightly before assembling the eggrolls.
- Lay out a clean, dry surface. Have eggroll wrappers, cooled filling, and a small bowl of water readily available.
- Place one eggroll wrapper on your work surface in a diamond shape, with one point facing you.
- Spoon about 1/4 cup of the cooled filling onto the center of the wrapper.
- Fold the bottom corner of the wrapper over the filling, tucking it tightly. Then, fold in the left and right corners towards the center, creating an envelope shape.
- Brush the top corner of the wrapper with a little water. Roll the eggroll tightly away from you, sealing the edge with the water.
- Repeat steps 2-5 with the remaining eggroll wrappers and filling.
- In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth.
- Stir in the chopped cilantro, lime juice, chili powder, cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper.
- Mix all the ingredients thoroughly until well combined. Taste and adjust the seasonings as needed.
- Cover the bowl and refrigerate the dipping sauce for at least 30 minutes to allow the flavors to meld together.
- Pour enough vegetable oil into a large, deep pot or Dutch oven to reach a depth of about 3 inches. Heat the oil over medium-high heat until it reaches a temperature of 350-375°F (175-190°C).
- Carefully place the eggrolls into the hot oil, being careful not to overcrowd the pot. Fry in batches of 3-4 eggrolls at a time to maintain the oil temperature.
- Fry the eggrolls for about 2-3 minutes per side, or until they are golden brown and crispy. Turn them occasionally to ensure even cooking.
- Use a slotted spoon or tongs to remove the fried eggrolls from the oil and place them on a wire rack lined with paper towels to drain excess oil.
- Serve the Southwest Eggrolls immediately with the chilled Southwest Ranch dipping sauce.
