Southwestern Egg Rolls From Chili’s Recipe

I always love returning to recipes that spark memories of my favorite outings. This twist on Chili’s Southwestern Egg Rolls features shredded chicken, Monterey Jack and Mexican blend cheeses, red and green bell peppers, jalapeno, corn, black beans, and green onions. Every bite fuels my passion. I’ll make these often.

I love going to Chili’s and eating these Southwestern Egg Rolls. When I came across this recipe, I just had to post it here for safe keeping.

I’ve had them at Chili’s a bunch of times, and let me tell you, they are seriously delicious. The combination of shredded boneless, skinless chicken and the mix of Monterey Jack and Mexican blend cheeses is out of this world.

I love how the red and green bell peppers mix with a bit of minced jalapeno for that kick and even the optional corn adds a fun twist to every bite. The addition of black beans and chopped green onions really levels up these egg rolls as a perfect finger food appetizer.

Im trynna keep this recipe on repeat and honestly, every time i make them, i’m reminded why i fell for these for the first time. Grab your egg roll wrappers and some cooking oil, and let’s have some fun!

Why I Like this Recipe

I really love this recipe because it brings back memories of my trips to Chili’s where the flavors always impressed me. I adore how crispy and cheesy the egg rolls turn out; they have that perfect mix of a crunchy outside with a melty inside that just hits the spot every time. I also enjoy how the blend of spices and veggies—like the bell peppers and a little kick from the jalapeno—gives it an exciting flavor without being too overwhelming. Plus, I like that it’s super easy to prepare at home, so I can whip up a batch whenever I’m craving something delicious and fun.

Ingredients

• Chicken: High in lean protein, this meat helps build strength and tastes really good.
• Cheese mix: Gives a creamy texture and adds rich flavor with a few dairy fats.
• Bell Peppers: Loaded with vitamins, they add crunch and a slight, natural sweetness.
• Jalapeno: Brings a spicy kick that livens up the mix, even if it’s a bit hot sometimes.
• Black Beans: Provide fiber and protein while giving a hearty, filling texture.
• Egg Roll Wrappers: Crisp casing that holds the filling well while adding a delightful crunch.
• Corn: (optional) Gives a touch of sweetness and vibrant texture in each bite.

Ingredient Quantities

• 1 lb boneless, skinless chicken breasts, cooked and shredded
• 1 cup Monterey Jack cheese, shredded
• 1 cup Mexican blend cheese, shredded
• 1/2 cup red bell pepper, chopped
• 1/2 cup green bell pepper, chopped
• 1 small jalapeno pepper, seeded and minced
• 1/2 cup corn kernels (optional)
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup green onions, chopped
• 12 egg roll wrappers
• Salt and pepper, to taste
• 1/2 tsp chili powder
• 1/2 tsp ground cumin
• Cooking oil for frying

How to Make this

1. In a large bowl, mix together the shredded chicken, Monterey Jack cheese, Mexican blend cheese, red and green bell peppers, jalapeno, corn (if you’re using it), black beans, and green onions. Season with salt, pepper, chili powder, and ground cumin.

2. Lay an egg roll wrapper on a flat surface with one of the corners pointing at you. Spoon about 2 to 3 tablespoons of the filling near the center.

3. Lightly wet the edges of the wrapper with water. Fold the bottom corner over the filling, then fold in the sides.

4. Roll the wrapper tightly from the bottom to the top, making sure the edges are sealed well.

5. Repeat the process with the remaining wrappers and filling.

6. In a deep skillet or heavy pot, heat enough oil to submerge the egg rolls. The oil should be around 350°F.

7. Fry a few egg rolls at a time, turning them every minute or so until they’re golden brown and crispy. This should take about 3 to 4 minutes per batch.

8. Once done, remove the egg rolls with a slotted spoon and let them drain on paper towels.

9. Serve the egg rolls while they’re still hot with your favorite dipping sauce like salsa or ranch dressing.

10. Enjoy these delicious Southwestern egg rolls, and don’t forget to adjust the salt and spices next time if needed.

Equipment Needed

1. A large mixing bowl for combining the filling
2. A cutting board and sharp knife to chop the bell peppers, jalapeno and green onions
3. Measuring cups and spoons for accuracy with the cheeses and spices
4. A flat, clean surface to lay out the egg roll wrappers for easy rolling
5. A small bowl of water to wet the edges of the wrappers
6. A deep skillet or heavy pot to fry the egg rolls in
7. A frying thermometer to check that the oil stays around 350°F
8. A slotted spoon to remove the egg rolls safely from the oil
9. Paper towels to let the fried egg rolls drain before serving
10. A spatula or tongs to help turn the egg rolls while frying

FAQ

Southwestern Egg Rolls From Chili’s Recipe Substitutions and Variations

• If you can’t find Monterey Jack cheese, try using pepper jack cheese; it gives a slightly spicier kick.
• Instead of boneless, skinless chicken breasts, you can use shredded turkey meat for a leaner option.
• If you want to switch up the veggies, you may substitute the red and green bell peppers with a mix of yellow or orange bell peppers for a sweeter taste.
• For a different twist on the crunch, replace egg roll wrappers with wonton wrappers, though the texture will be a bit different.
• If corn kernels are hard to come by, frozen corn (thawed and drained) works just as good.

Pro Tips

1. Don’t overload each wrapper with too much filling because if it’s too full, the wrapper can tear while frying and the egg roll wont cook evenly.

2. Chill the filling for about 20-30 minutes in the fridge before you start wrapping. This makes it easier to handle and helps prevent the wrappers from getting soggy.

3. Make sure your frying oil stays at a steady 350°F. If the oil gets too hot or too cool, your egg rolls might end up greasy or undercooked.

4. Experiment with a little extra cumin or chili powder in the filling if you like a little extra kick. Sometimes a slight boost in spices makes a huge difference in flavor.

5. When you’re done frying, place the egg rolls on a rack over paper towels to drain excess oil and keep them extra crispy.