Description
These Chili’s Copycat Southwest Egg Rolls are a perfect combination of crispy tortillas filled with a flavorful Southwest-inspired mix of chicken, cheese, beans, and spices. They’re easy to make, customizable, and a guaranteed crowd-pleaser for any occasion.
Ingredients
Scale
- 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.
Notes
- To make them vegetarian, substitute the chicken with sautéed mushrooms or crumbled tofu.
- Ensure the tortillas are tightly rolled to prevent them from bursting during frying.
- Use fresh ingredients for the best flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze assembled, uncooked egg rolls for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Southern