Go Back
–+ servings
Recipe 36f237cdf2

Chilis Southwest Eggrolls

Delightful crispy eggrolls filled with a savory mixture of black beans, corn, chicken, and spices, served with a Southwest ranch dipping sauce.
No ratings yet
Rate this Recipe Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Appetizer, Snack
Cuisine American, Southwestern
Servings 12 eggrolls
Calories 250 kcal

Ingredients
  

For the Eggrolls

  • 12 pieces eggroll wrappers Sturdy wrappers that can hold the filling.
  • 1 tablespoon olive oil For sautéing the vegetables.
  • 1 medium red bell pepper Adds sweetness and color.
  • 1 medium green bell pepper Provides a nice balance.
  • 1 medium red onion Adds sweetness and bite.
  • 1 optional jalapeño pepper For extra heat.
  • 1 15-ounce can black beans Rinsed and drained.
  • 1 15-ounce can corn Rinsed and drained.
  • 1 cup cooked chicken breast Shredded.
  • 1 cup Monterey Jack cheese Shredded.
  • 1/2 cup pepper jack cheese Shredded.
  • 1/4 cup fresh cilantro Chopped.
  • 1 tablespoon chili powder For seasoning.
  • 1 teaspoon cumin For seasoning.
  • 1/2 teaspoon garlic powder For seasoning.
  • 1/4 teaspoon cayenne pepper Optional for extra heat.
  • to taste salt and black pepper Season to personal preference.

For the Southwest Ranch Dipping Sauce

  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup buttermilk Makes the sauce creamy.
  • 2 tablespoons chopped cilantro
  • 1 tablespoon lime juice Adds freshness.
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • pinch cayenne pepper Optional for an extra kick.

Instructions
 

Prepare the Filling

  • Heat olive oil in a large skillet over medium heat and add red bell pepper, green bell pepper, red onion, and jalapeño (if using). Sauté for 5-7 minutes.
  • Add black beans and corn, stir and cook for about 2-3 minutes.
  • Incorporate shredded chicken and spices, stirring well for another 2-3 minutes.
  • Reduce heat to low and add Monterey Jack and pepper jack cheeses. Stir until melted and combine with chopped cilantro.
  • Allow the filling to cool slightly before assembling.

Assemble the Eggrolls

  • Lay out eggroll wrappers and place 1/4 cup of filling in the center of each wrapper.
  • Fold the bottom corner over the filling, then fold in the left and right corners, and roll tightly from the bottom up, sealing the top corner with water.

Fry the Eggrolls

  • Heat vegetable oil in a pot to 350-375°F (175-190°C). Fry 3-4 eggrolls at a time for 2-3 minutes per side until golden brown.
  • Use a slotted spoon to remove eggrolls and drain on paper towels.

Prepare the Dipping Sauce

  • In a bowl, whisk together mayonnaise, sour cream, buttermilk, chopped cilantro, lime juice, and spices until smooth.
  • Cover and refrigerate the sauce for at least 30 minutes.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an air fryer at 350°F for 5-7 minutes for best results.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 5gSodium: 350mgFiber: 3gSugar: 2g
Keyword Appetizer Recipes, Chilis copycat, Easy Snacks, High Protein Snacks, Southwest Eggrolls
Tried this recipe?Let us know how it was!