If you love the famous appetizer from Chili’s Grill & Bar, you are going to be obsessed with this homemade version. These Copycat Chili’s Southwestern Eggrolls are crispy, savory, and packed with a flavorful mixture of chicken, black beans, corn, and spinach.
Served with a creamy, tangy avocado ranch dip, these golden-fried eggrolls are the ultimate party snack or game-day appetizer that tastes even better than the restaurant original.
Recipe Details
This recipe replicates the crave-worthy texture and flavor of the restaurant favorite right in your own kitchen. Here is what you can expect:
- Flavor Profile: The filling is a savory blend of seasoned chicken, creamy cheese, and fresh veggies with a mild kick from the jalapeños, all complemented by the cool, herbaceous avocado ranch dip.
- Texture: You get an incredibly crispy, golden flour tortilla shell that gives way to a hot, cheesy, and tender filling.
- Time: It takes about 20 minutes to prep the filling and dip, followed by frying in batches.
- Difficulty: This is a moderate-level recipe that involves rolling tortillas tightly and shallow frying.
What You’ll Need
To make these eggrolls, you will need cooked rotisserie chicken and flour tortillas as the base. The filling relies on a colorful mix of corn, black beans, spinach, and Monterey Jack cheese, seasoned with taco spices. You will also need oil for frying and a few simple ingredients to whisk together the signature dipping sauce.
Ingredient Notes
- Tortillas – You need 8-inch flour tortillas. Do not use corn tortillas, as they will crack when rolled. Flour tortillas fry up into a bubbly, crispy pastry-like shell.
- Rotisserie Chicken – Using finely chopped rotisserie chicken is a huge time-saver and ensures the meat is tender and flavorful.
- Monterey Jack Cheese – This cheese melts beautifully and provides a mild, creamy bind for the filling ingredients.
- Spinach – Fresh baby spinach adds color and nutrition. Chopping it finely ensures it mixes evenly without stringy bites.
- Avocado – You will use half for the creamy ranch dip. Make sure it is ripe so it mashes smoothly.
- Buttermilk – This gives the dipping sauce its classic tang and thin consistency perfect for dipping.
Add-ins and Substitutions
- Cheese – If you want a bit more spice in the filling, you can swap the Monterey Jack for Pepper Jack cheese.
- Beans – If you prefer, you can substitute red kidney beans for the black beans, though black beans are traditional for the “Southwestern” style.
- Spice Level – To make these spicier, you can add a pinch of cayenne pepper to the filling or use hot taco seasoning.
How to Make Copycat Chili’s Southwestern Eggrolls
- Prepare the dip. Gather all ingredients. Mash 1 avocado half with a fork until smooth and creamy in a small bowl. Save the remaining avocado half for another use. Whisk in the mayonnaise, buttermilk, and ranch seasoning until smooth. Cover and refrigerate this avocado ranch dip until you are ready to use it.
- Mix the filling. In a medium bowl, stir together the finely chopped rotisserie chicken, shredded Monterey Jack cheese, thawed corn, black beans, spinach, red bell pepper, scallions, finely chopped pickled jalapeno, taco seasoning, and kosher salt until well combined.
- Assemble the eggrolls. Place about 1/2 cup of the filling in the center of a tortilla. Fold in two sides of the tortilla over the filling and roll up very tightly. Secure the seam with a toothpick to keep it closed. Transfer the eggroll to a large plate. Repeat this process with the remaining tortillas and chicken mixture.
- Heat the oil. Pour vegetable oil to a depth of 1/2-inch in a 12-inch cast-iron skillet. Heat over medium-high heat until a thermometer reads 350°F (175°C), which takes about 8 minutes.
- Fry. Add 3 to 4 eggrolls into the hot oil, placing them seam side down first. Cook until they are golden brown and crispy all over, about 3 to 4 minutes, flipping them halfway through cooking.
- Drain and serve. Transfer the fried eggrolls to a paper towel-lined plate to drain excess oil. Repeat with the remaining eggrolls. Remove the toothpicks and slice each eggroll at an angle. Serve immediately with the chilled avocado ranch dip.
Pro Tip: Rolling the tortillas “very tightly” is the secret to a good eggroll. If they are loose, oil can seep inside and make the filling greasy. Press down gently as you roll to eliminate air pockets.
Recipe Tips
- Seam side down: When you place the eggrolls in the oil, always start with the seam side down. The heat seals the tortilla shut, preventing them from unrolling during the frying process.
- Monitor oil temperature: Keep an eye on your thermometer. If the oil drops below 350 degrees F, the tortillas will absorb too much grease. If it is too hot, the outside will burn before the cheese melts.
- Toothpick safety: Do not forget to remove the toothpicks before serving! It is helpful to count how many you used so you can ensure you retrieved them all.
- Drain beans well: Make sure your black beans and corn are drained and relatively dry. Excess moisture can make the tortilla soggy from the inside out.
FAQs
Can I make these ahead of time? You can assemble the eggrolls a few hours before frying. Keep them covered with plastic wrap in the refrigerator so the tortillas don’t dry out. Fry them just before serving for the best texture.
How do I reheat leftovers? To restore the crispiness, reheat leftovers in an oven or toaster oven at 350 degrees F until heated through. Microwaving allows them to reheat but will result in a soft, chewy texture rather than a crispy one.
Can I freeze them? Yes, you can freeze the fried eggrolls. Let them cool completely, then freeze them in a single layer. Reheat from frozen in the oven until hot and crispy.
Serving Suggestions
These are a hearty appetizer that can almost serve as a meal, but they are great with other sides.
- Dips: Aside from the avocado ranch, serve with salsa or queso dip.
- Rice: Pair with Spanish rice or cilantro lime rice to turn it into a full dinner.
- Salad: A simple corn and black bean salad on the side complements the flavors perfectly.
Make This Recipe in Advance
You can prep components to make the frying process faster.
- Filling: You can mix the chicken and vegetable filling up to a day in advance. Store it in an airtight container in the fridge.
- Dip: The avocado ranch dip can be made earlier in the day. Press plastic wrap directly onto the surface of the dip to prevent the avocado from browning.
Copycat Chili’s Southwestern Eggrolls with Avocado Ranch Dip
- Total Time: 35 minutes
- Yield: 8 eggrolls 1x
Description
These Copycat Chili’s Southwestern Eggrolls are a crispy, savory, and flavorful homemade version of the popular restaurant appetizer. They feature a delicious filling of seasoned chicken, creamy Monterey Jack cheese, black beans, corn, spinach, and bell pepper, all wrapped in a golden-fried flour tortilla and served with a cool, tangy homemade avocado ranch dip.
Ingredients
Avocado Ranch Dip
- 1 avocado, halved lengthwise
- 1/2 cup mayonnaise
- 1/4 cup whole buttermilk
- 1 tablespoon ranch dressing mix
Eggroll Filling
- 1 1/2 cups finely chopped rotisserie chicken (about 8 ounces)
- 1 cup shredded Monterey Jack cheese
- 1/2 cup frozen corn, thawed
- 1/2 cup drained and rinsed canned black beans
- 1/2 cup finely chopped fresh baby spinach
- 1/4 cup finely chopped red bell pepper
- 1/4 cup thinly sliced scallions
- 1 tablespoon finely chopped pickled jalapeño chile
- 1 1/2 tablespoons taco seasoning
- 1 teaspoon kosher salt
Assembly and Frying
- 8 (8 inch) flour tortillas
- 2 cups vegetable oil, for frying, or as needed
Instructions
Step 1: Prepare the Dip
In a small bowl, mash half of the avocado until it is completely smooth and creamy. Reserve the remaining avocado half for another use. Whisk the mashed avocado with the mayonnaise, buttermilk, and ranch seasoning until the dip is smooth and uniform. Cover the bowl and refrigerate the avocado ranch dip until you are ready to serve.
Step 2: Mix the Filling
In a medium bowl, combine the finely chopped rotisserie chicken, shredded Monterey Jack cheese, thawed corn, black beans, spinach, red bell pepper, scallions, finely chopped pickled jalapeño, taco seasoning, and kosher salt. Stir all the ingredients well until they are thoroughly combined.
Step 3: Assemble the Eggrolls
Lay a large flour tortilla flat. Place about 1/2 cup of the filling mixture slightly below the center. Fold in the left and right sides of the tortilla over the filling, then roll the tortilla up very tightly from the bottom. Use a toothpick to secure the seam shut. Place the finished eggroll on a large plate and repeat this process with the remaining tortillas and filling.
Step 4: Heat the Oil
Pour vegetable oil into a 12-inch cast-iron skillet to a depth of 1/2-inch. Heat the oil over medium-high heat until a thermometer registers 350°F (175°C), which usually takes about 8 minutes.
Step 5: Fry the Eggrolls
Carefully add 3 to 4 eggrolls into the hot oil, always placing them seam side down first. Cook until the eggrolls are golden brown and crispy all over, about 3 to 4 minutes total, flipping them halfway through cooking.
Step 6: Drain and Serve
Use tongs to transfer the fried eggrolls to a plate lined with paper towels to drain any excess oil. Repeat the frying process with the remaining eggrolls. Before serving, be sure to remove all toothpicks. Slice each eggroll diagonally and serve immediately with the chilled avocado ranch dip.
Notes
Freezing: You can freeze the fully assembled but un-fried eggrolls. Place them on a baking sheet to freeze, then transfer to a freezer bag. When ready to cook, thaw overnight in the refrigerator, then proceed to fry as directed.
Rolling Tightness: The key to a non-greasy, crispy eggroll is rolling the tortillas very tightly. This eliminates air pockets and prevents the oil from seeping into the filling during the frying process.
Reheating Leftovers: For the best results, reheat leftover fried eggrolls in a toaster oven or standard oven set to 350°F (175°C) until they are hot and crispy again. Avoid the microwave, which will make them soft.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 eggroll with dip
- Calories: 380
- Sugar: 4g
- Sodium: 650mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 30mg
Keywords: Chili's copycat, southwestern eggrolls, avocado ranch dip, chicken eggrolls, party appetizer, game-day snack
