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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
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
Tried this recipe?Let us know how it was!
