Copycat Chili's Southwestern Eggrolls Recipe

Copycat Chili's Southwestern Eggrolls Recipe

2 reviews, 5 star(s). 33% would make again

Ready in 45 minutes

These are pretty close to the ones that Chili's serves!


1 chicken breast fillet
1 tablespoon Vegetable oil
2 tablespoons red bell pepper; minced
2 tablespoons green onion; minced
1/3 cup frozen corn
1/4 cup canned black beans; rinsed and drained
2 tablespoons frozen spinach; thawed and drained
2 tablespoons canned jalapeno peppers; diced
1/2 tablespoon fresh parsley; minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon Salt
1 dash cayenne pepper
3/4 cup Monterey Jack cheese; shredded
5 7-inch flour tortillas
Avocado-ranch dipping sauce:
1/4 cup fresh avocado; (about half of an avocado), smashed
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
7 teaspoons white vinegar
1/8 teaspoon Salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
1 dash dried dill weed
1 dash garlic powder
1 dash pepper
2 tablespoons tomato; chopped
1 tablespoon Onions; chopped

Original recipe makes 4



1. Preheat barbecue grill to high heat.

2. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it

cooks. Set chicken aside until it cools down enough to handle.

3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.

4. Add the red pepper and onion to the pan and sauti for a couple minutes until tender.

5. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.

6. Remove the pan from the heat and add the cheese. Stir until the cheese is melted.

7. Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.

8. Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together. Repeat with the remaining ingredients until you have five eggrolls. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.

9. While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.

10. Preheat 4-6 cups of oil to 375 degrees.

11. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a

rack to drain for about 2 minutes.

12. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and onion.

Serves 3-4

Verified by stevemur
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Chili's Southwestern Eggrolls Copycat Recipe



Calories Per Serving: 525 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Recipe Links

Baked Southwestern Egg Rolls (Like Chilis)

A variation on this recipe

"Eggroll wrappers are stuffed with a yummy veggie blend of Southwestern-style ingredients, then baked until golden brown. Easy to make and healthy to boot. Add cooked chicken & make a meal of them!" — Firebyrd Firebyrd

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Time consuming but fabulous!
c8ball 2y ago

Awesome! Awesome! Awesome! Keep in mind though, deep frying dulls the seasoning flavors a bit, so consider adding at little extra.
12chica29 3y ago

These are incredible, really really tastey. They are a bit labor intensive, but worth it. We always quadruple the recipe since it's just as much work to make 6 as it is to make 24+, and then we just stick them in the freezer and use them as needed.
melarky 5y ago

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