Craving the bold, zesty flavors of Chili’s Southwest Egg Rolls? Now you can make them right at home with this Chili’s Copycat Southwest Egg Rolls recipe! These crispy, golden egg rolls are packed with a mouthwatering mix of shredded chicken, Mexican cheese, black beans, corn, and vibrant bell peppers, all seasoned with the perfect blend of spices. Serve them as a delicious appetizer or snack for your next gathering, and watch them disappear fast!
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup shredded Mexican cheese blend
- ½ cup black beans, rinsed and drained
- ½ cup corn kernels
- ½ cup diced red bell pepper
- ¼ cup finely chopped onion
- ¼ cup chopped cilantro
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 12 flour tortillas (6-inch)
- Oil, for frying
Instructions:
- Prepare the Filling: In a large bowl, combine the shredded chicken, Mexican cheese blend, black beans, corn, diced red bell pepper, chopped onion, cilantro, chili powder, cumin, salt, black pepper, and garlic powder. Mix everything until evenly combined.
- Assemble the Egg Rolls: Place a flour tortilla flat on a clean countertop or cutting board. Add about 2 tablespoons of the chicken filling to the center of the tortilla. Fold in the sides, then roll up tightly like an egg roll.
- Heat the Oil: In a large skillet or deep pan, heat about 1-2 inches of oil over medium heat. To check if the oil is ready, drop a small piece of tortilla into the oil; it should sizzle immediately.
- Fry the Egg Rolls: Carefully place the assembled egg rolls in the hot oil, seam-side down, and fry for about 2-3 minutes on each side, or until golden brown and crispy. Using a slotted spoon, lift the egg rolls out of the oil and let them drain on paper towels.
- Serve: Serve the egg rolls hot, with your favorite dipping sauce like avocado ranch, salsa, or sour cream.
Conclusion:
These Chili’s Copycat Southwest Egg Rolls deliver a perfect balance of textures and flavors—crispy on the outside, while cheesy and savory on the inside. They are packed with all the zesty ingredients you love, like chicken, black beans, corn, and cilantro, and are seasoned with chili powder and cumin for that Southwest kick. Whether you’re serving them at a party or as a snack, these egg rolls are sure to be a hit!
Chili’s Copycat Southwest Egg Rolls: A Flavor-Packed Appetizer
Ingredients
- 2 cups cooked chicken shredded
- 1 cup shredded Mexican cheese blend
- ½ cup black beans rinsed and drained
- ½ cup corn kernels
- ½ cup diced red bell pepper
- ¼ cup finely chopped onion
- ¼ cup chopped cilantro
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 12 flour tortillas 6-inch
- Oil for frying
Instructions
- Prepare the Filling: In a large bowl, combine the shredded chicken, Mexican cheese blend, black beans, corn, diced red bell pepper, chopped onion, cilantro, chili powder, cumin, salt, black pepper, and garlic powder. Mix everything until evenly combined.
- Assemble the Egg Rolls: Place a flour tortilla flat on a clean countertop or cutting board. Add about 2 tablespoons of the chicken filling to the center of the tortilla. Fold in the sides, then roll up tightly like an egg roll.
- Heat the Oil: In a large skillet or deep pan, heat about 1-2 inches of oil over medium heat. To check if the oil is ready, drop a small piece of tortilla into the oil; it should sizzle immediately.
- Fry the Egg Rolls: Carefully place the assembled egg rolls in the hot oil, seam-side down, and fry for about 2-3 minutes on each side, or until golden brown and crispy. Using a slotted spoon, lift the egg rolls out of the oil and let them drain on paper towels.
- Serve: Serve the egg rolls hot, with your favorite dipping sauce like avocado ranch, salsa, or sour cream.