Chili’s Southwestern Egg Rolls
Chili’s Southwestern Egg Rolls are full of those flavors of the Southwest – packed with corn, black beans, chicken and cheese. Then – you’ll dip them in the BEST avocado sauce around! These egg rolls are delicious anytime – whether an app or your whole dinner!
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Don’t miss these tips to be sure your Southwestern Egg Rolls are identical to Chili’s:
- Tortillas – that’s right – they call them egg rolls but their menu says they use tortillas!
- Black Beans – mashing some of the black beans is key to the texture. I opened up those egg rolls from Chili’s and they definitely have whole AND mashed beans
- Avocado Sauce – oooh this is my new favorite sauce! It’s so good and easy to make in less than 5 minutes!
And – if you love Chili’s – don’t miss their Fajitas and their Margarita Chicken.
Ingredients for Southwestern Egg Rolls
Chili’s Southwestern Egg Rolls have two main components – the avocado sauce and the egg rolls. The sauce is creamy and cooling which is great for dunking these “spicy as you want them” egg rolls filled with chicken, peppers and black beans. Here’s what you’ll need to make them:
For Avocado Sauce
- Buttermilk – the tangyness and thickness are why I love using buttermilk in dressings and sauces
- Mayonnaise – Duke’s Mayo is the only one I use – it’s so creamy and rich
- Avocado – get a big ripe one!
- Seasonings – fresh cilantro, fresh lime, coarse kosher salt, black pepper, smoked paprika & sugar
For Southwest Egg Rolls
- Veggies – Red Bell Pepper, Spinach, Corn, Black Beans – all things southwestern!
- Pickled Jalapenos – use as much as you like – or use a fresh jalapeno for more spice
- Cooked Chicken – rotisserie chicken works great for this
- Spices – cumin, coarse kosher salt, black pepper, garlic powder, chili powder
- Fresh Cilantro – you’ll use one bunch between the sauce and the egg rolls
- Monterrey Jack cheese – they use jalapeno jack but I didn’t want to buy separate cheese so I just added the jalapenos
- Tortillas – you’re going to want the bigger 8″ tortillas
- Oil – vegetable oil is fine for this because we’re frying the egg rolls
How to make Chili’s Southwestern Egg Rolls
I love getting these eggrolls when I’m out because I’m not usually frying things at home – but when put to the task – it’s a lot easier than I think! I buy one skinny 16 oz bottle of oil and use the whole thing. Here’s the quick of it – full instructions in the recipe card at the bottom.
- Avocado Sauce – In a mini food processor, add all avocado sauce ingredients. Blend until combined. Cover and place in the fridge until ready to serve.
- Black Beans – Rinse out food processor and blend 1/4 cup black beans and set aside.
- Saute – Saute bell pepper, spinach, corn, beans, jalapeno peppers, chicken, cumin, salt, pepper, garlic powder, chili powder, cilantro and cheese.
- Roll – Lay out a tortilla shell and spoon 1/3 cup chicken mixture in the center. Fold the sides in. Then fold the side closest to you over the top. Continue folding until the wrap is tight. Repeat until all the shells are rolled up. (I’m NOT an expert roller!)
- Oil – In large skillet, add vegetable oil – should be about 1/2” deep in pan. Allow oil to get hot, which will take 2-3 minutes.
- TIP: You can tell if it’s hot enough by placing the handle end of a wooden spoon in the oil – if bubbles form – it’s ready!
- Fry – Place the rolls seam side down in the pan. Rotate every minute or so until all the sides are golden brown – watch closely – they will go from golden to black QUICKLY! Repeat until all the wraps are golden brown.
- TIP: I did make a few of these in the air fryer. They’re obviously more healthy that way – but the texture isn’t the same – the fried ones are MUCH BETTER! But if you really want the flavor with less fat – go for the air fryer. Just be sure to spritz with olive oil. Put in the air fryer basket and cook at 350º for 7 minutes – flipping halfway (and spray again).
- Serve with avocado sauce.
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The picture above shows the difference between air frying (top) and deep frying (bottom). Beyond just the look – the oil fried tasted MUCH better. That said – if you’re trying to watch your calories – the air fryer was still very tasty!
- Mini Food Processor – so helpful! I don’t even own a big one – this is perfect for sauces, dressings and salsa!
- Caraway Fry Pan – use this to cook the filling and fry the egg rolls
- Good Tongs – you definitely don’t want to be dropping things in hot oil without them!
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Chili’s Southwestern Egg Rolls
Chili's Southwestern Egg Rolls are full of those flavors of the Southwest – packed with corn, black beans, chicken and cheese. Then – you'll dip them in the BEST avocado sauce around! These egg rolls are delicious anytime – whether an app or your whole dinner!
Equipment
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Ingredients
For Avocado Sauce
- 1/4 cup buttermilk
- 1/4 cup mayonnaise
- 1 avocado chopped
- 1 tbsp cilantro chopped
- 1 lime juiced
- ¼ tsp coarse kosher salt
- ¼ tsp black pepper
- ¼ tsp paprika
- ⅛ tsp white sugar
For Southwest Egg Rolls
- 1 tbsp olive oil
- 1 red bell pepper finely diced
- 1 cup spinach chopped
- 1/2 cup corn
- 1/2 cup black beans drained, rinsed, divided
- 2 tbsp pickled jalapenos finely chopped
- 2 cups cooked chicken chopped
- 1 tsp cumin
- ½ tsp coarse kosher salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp chili powder
- 2 tbsp cilantro chopped
- 2 cups Monterrey jack cheese grated
- 8 flour tortillas 6 or 8 inch
- 2 cups vegetable oil
Instructions
- In a mini food processor (or blender), add all avocado sauce ingredients. Blend until combined. Cover and place in the fridge until ready to serve.1/4 cup buttermilk, 1/4 cup mayonnaise, 1 avocado, 1 tbsp cilantro, 1 lime, ¼ tsp coarse kosher salt, ¼ tsp black pepper, ¼ tsp paprika, ⅛ tsp white sugar
- Rinse out food processor and blend 1/4 cup black beans and set aside.1/2 cup black beans
- In skillet over medium heat add olive oil. When hot, add bell pepper and sauté for 3 min. Then add spinach and saute until softened.1 tbsp olive oil, 1 red bell pepper, 1 cup spinach
- To the pan, add corn, black beans (whole and blended), jalapeños, chicken, cumin, salt, pepper, garlic powder, chili powder, cilantro and cheese. Mix until combined. Remove from the heat.1/2 cup corn, 2 tbsp pickled jalapenos, 2 cups cooked chicken, 1 tsp cumin, ½ tsp coarse kosher salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, 1/4 tsp chili powder, 2 tbsp cilantro, 2 cups Monterrey jack cheese, 1/2 cup black beans
- Lay out a tortilla shell and spoon 1/3 cup chicken mixture in the center. Fold the sides in. Then fold the side closest to you over the top. Continue folding until the wrap is tight. Repeat until all the shells are rolled up.8 flour tortillas
- In skillet, add vegetable oil – should be about 1/2” deep in pan. Allow oil to get hot, which will take 2-3 minutes. Oil should be 350-375°. You can test temperature with instant read thermometer. You can also tell it's hot enough when bubbles form steadily around a wooden utensil dipped into the oil.2 cups vegetable oil
- Place the rolls seam side down in the pan. Rotate every minute or so until all the sides are golden brown – watch closely – they will go from golden to black QUICKLY! Repeat until all the wraps are golden brown. More oil may be needed throughout cooking the wraps.
- Remove wraps to paper towel to drain oil.
- Serve with avocado sauce.
Notes
You could also use a deep fryer if you have one. I don’t – but that would work as well!
I did use an air fryer – 360º for 7 min, flipping halfway thru. This reduces the oil content – but I’ll admit – they’re much better fried in the oil!
Reheat leftovers in the air fryer at 250º for 5 minutes.
Nutrition
Serving: 1egg rollCalories: 397kcalCarbohydrates: 25gProtein: 21gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 55mgSodium: 736mgPotassium: 409mgFiber: 5gSugar: 3gVitamin A: 1239IUVitamin C: 26mgCalcium: 286mgIron: 3mg
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