30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Chili's Southwest Eggrolls
Chili's Southwest Eggrolls
Chili's Southwest Eggrolls
⏱1h
👥8
🔥450 cal
Easy
🍽️Tex-Mex
A simplified version of Chili's famous Southwest Eggrolls, perfect for a weeknight meal. These crispy rolls are filled with a savory mixture of chicken, black beans, corn, and cheese, served with a creamy avocado ranch dipping sauce.
A simplified version of Chili's famous Southwest Eggrolls, perfect for a weeknight meal. These crispy rolls are filled with a savory mixture of chicken, black beans, corn, and cheese, served with a creamy avocado ranch dipping sauce.
Cook the Chicken: In a skillet, heat Olive oil over medium-high heat. Add Chicken and season with Chili powder, Cumin, and Garlic powder. Cook until fully cooked, about 6-8 minutes. Shred the Chicken and set aside.
Prepare the Filling: In a large bowl, combine the shredded Chicken, Black beans, Corn, Red bell pepper, Onion, Monterey Jack cheese, and Green onions. Mix well.
Make the Sauce: In a food processor or blender, combine the Sour cream, Mayonnaise, Avocado, Lime juice, Garlic powder, Salt, and Pepper. Blend until smooth and creamy. Adjust seasoning to taste.
Assemble the Eggrolls: Place an Egg roll wrapper on a clean surface. Place about 1/4 cup of the Filling in the center of the wrapper. Moisten the edges of the wrapper with water. Fold the sides in, then roll tightly from the bottom up. Repeat with remaining wrappers and Filling.
Fry the Eggrolls: Heat Vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the Eggrolls in batches for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels.
Serve: Serve the Eggrolls immediately with the Avocado Ranch sauce.
Ingredients
8
1 pound450 gChicken-boneless, skinless breasts
1 tbsp15 mLOlive oil
1 tsp5 mLChili powder
1/2 tsp2.5 mLCumin
1/4 tsp1.25 mLGarlic powder
1 cup140 gBlack beans-rinsed and drained
1 cup150 gCorn-frozen or canned, drained
1/2 cup60 gRed bell pepper-diced
1/2 cup60 gOnion-diced
1 cup115 gMonterey Jack cheese-shredded
1/4 cup30 gGreen onions-sliced
1/2 cup120 mLSour cream
1/4 cup60 mLMayonnaise
11Avocado-ripe
1 tbsp15 mLLime juice
1/4 tsp1.25 mLGarlic powder
Saltto taste
Pepperto taste
88Egg roll wrappers
Vegetable oilas needed
Equipment
Skillet
Large bowl
Food processor or blender
Deep fryer or large pot
Paper towels
Instructions
Cook the Chicken: In a skillet, heat Olive oil over medium-high heat. Add Chicken and season with Chili powder, Cumin, and Garlic powder. Cook until fully cooked, about 6-8 minutes. Shred the Chicken and set aside.
Prepare the Filling: In a large bowl, combine the shredded Chicken, Black beans, Corn, Red bell pepper, Onion, Monterey Jack cheese, and Green onions. Mix well.
Make the Sauce: In a food processor or blender, combine the Sour cream, Mayonnaise, Avocado, Lime juice, Garlic powder, Salt, and Pepper. Blend until smooth and creamy. Adjust seasoning to taste.
Assemble the Eggrolls: Place an Egg roll wrapper on a clean surface. Place about 1/4 cup of the Filling in the center of the wrapper. Moisten the edges of the wrapper with water. Fold the sides in, then roll tightly from the bottom up. Repeat with remaining wrappers and Filling.
Fry the Eggrolls: Heat Vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the Eggrolls in batches for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels.
Serve: Serve the Eggrolls immediately with the Avocado Ranch sauce.
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