Description
Chili’s Southwest Eggrolls are crispy, golden tortillas filled with a flavorful mixture of chicken, black beans, corn, peppers, spinach, and melted cheese, served with a creamy dipping sauce.
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1/2 cup red bell pepper, diced
- 1/2 cup chopped spinach
- 1 cup shredded Monterey Jack cheese
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 8 large flour tortillas
- Oil for frying
- 1/2 cup ranch dressing (for dipping)
- 1 tbsp chipotle sauce or hot sauce (for dipping)
Instructions
- In a large bowl, combine shredded chicken, black beans, corn, bell pepper, spinach, cheese, chili powder, cumin, paprika, salt, and black pepper.
- Warm tortillas slightly to make them flexible.
- Spoon filling evenly onto each tortilla.
- Fold in sides and roll tightly like a burrito.
- Heat oil to 175°C (350°F) in a deep skillet.
- Fry eggrolls in batches for 3–4 minutes until golden and crispy.
- Drain on paper towels.
- Mix ranch dressing with chipotle sauce for dipping.
- Slice eggrolls diagonally and serve with dipping sauce.
Notes
- Air fry at 200°C (400°F) for 10–12 minutes for a lighter option.
- Do not overfill to prevent bursting.
- Serve immediately for maximum crispiness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: American