There’s an undeniable joy in recreating your favorite restaurant dishes at home, especially when it comes to appetizers. When my craving for crispy, savory flavors hit, I knew it was time to whip up some Copycat Chili’s Southwestern Eggrolls. The irresistible combination of tender chicken, black beans, corn, and zesty spices wrapped in a golden tortilla is simply too good to resist.
Picture this: you take a bite, and the satisfying crunch gives way to a warm, cheesy filling that dances on your taste buds. As if that’s not enough, I paired these delightful treats with a homemade avocado ranch dip that complements the flavors beautifully! Whether you’re hosting a gathering or simply treating yourself to a cozy night in, these eggrolls are guaranteed to impress. And the best part? They’re customizable, so you can easily make a vegetarian version or amp up the spice. Let’s dive into this delicious journey!
Why will you love Copycat Chili’s Southwestern Eggrolls?
Irresistible crunch: Each bite delivers a satisfying crunch that contrasts wonderfully with the cheesy filling, making them perfect for snack lovers.
Gourmet at home: Enjoy restaurant-quality flavors without leaving your kitchen, impressing family and friends alike.
Customization at its best: Easily adapt this recipe to suit your taste preferences—be it vegetarian, spicy, or loaded with extra ingredients!
Quick and easy: With straightforward steps, it’s a breeze to prepare these eggrolls, making them a great choice for weeknight dinners.
Crowd-pleaser: Serve them at your next gathering, and watch them disappear as everyone goes back for seconds!
Feel free to explore even more options with our simple guide to dipping sauces for the perfect pairings!
Copycat Chili’s Southwestern Eggrolls Ingredients
For the Filling
- 1 cup cooked chicken, shredded – This is the primary protein source; substitute with additional beans or vegetables for a vegetarian option.
- ½ cup shredded cheese (cheddar or Mexican blend) – Adds creaminess and flavor; consider using Monterey Jack for a milder taste.
- ½ cup corn kernels (frozen or canned) – Provides sweetness and texture; can swap with diced zucchini for a veggie boost.
- ½ cup black beans, drained and rinsed – Adds protein and earthiness; optional: replace with other beans like pinto for different flavors.
- ½ cup spinach, chopped – Adds freshness and nutrition; easily replace with kale or omit if disliked.
- ¼ cup red bell pepper, finely chopped – Offers sweetness and color; any sweet pepper can be used.
- ¼ cup scallions, chopped – Enhances flavor with a mild onion taste; substitute with shallots if needed.
- ¼ cup pickled jalapeños, chopped – Provides heat and tang; use fresh chili peppers for a fresher kick.
- 1 teaspoon taco seasoning – Infuses flavor with bold spiciness; adjust amount to taste.
- ¼ teaspoon salt – Enhances overall flavor; use low-sodium options if concerned about salt intake.
For the Wrapping
- 8 small flour tortillas – Essential for wrapping; whole wheat or corn tortillas can be used for different textures.
For Frying
- Vegetable oil – Necessary for frying crispy eggrolls; no substitutions recommended for frying.
- Toothpicks – A helpful tool for keeping eggrolls intact while frying.
These Copycat Chili’s Southwestern Eggrolls are bound to become a beloved addition to your recipe collection, so get ready to enjoy some crispy, cheesy goodness!
How to Make Copycat Chili’s Southwestern Eggrolls
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Prepare the Avocado Ranch Dip: Start by mashing half an avocado in a bowl. Then mix in mayo, buttermilk, and ranch seasoning until well combined. Chill this dip in the refrigerator while you prepare the eggrolls.
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Make the Filling: In a large mixing bowl, combine the shredded chicken, cheese, corn, black beans, spinach, red bell pepper, scallions, jalapeños, taco seasoning, and salt. Stir everything together until the mixture is evenly blended.
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Assemble the Eggrolls: Take a tortilla and place about ½ cup of the filling in the center. Fold the sides inward and roll it tightly to form an eggroll. Secure it with a toothpick to hold the shape. Repeat this process with the remaining tortillas and filling.
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Fry the Eggrolls: Heat vegetable oil in a deep pan to 350°F (175°C). Fry the eggrolls in batches for about 3-4 minutes, until they’re golden brown and crispy. Use a slotted spoon to remove them and drain excess oil on paper towels.
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Serve: Carefully remove the toothpicks, slice the eggrolls in half, and serve immediately alongside the chilled avocado ranch dip.
Optional: Garnish with fresh cilantro or lime wedges for an extra burst of flavor!
Exact quantities are listed in the recipe card below.
Copycat Chili’s Southwestern Eggrolls Variations
Get ready to elevate your eggroll experience with these fun and customizable variations!
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Spicy Kick: Add more chopped jalapeños or switch to spicy Pepper Jack cheese for an extra hit of heat. Your taste buds will be dancing!
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Vegetarian Delight: Omit chicken entirely and load up on black beans, corn, and additional veggies like zucchini or bell peppers. It’s a hearty, satisfying twist!
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Cheese Swap: Experiment with different cheese blends like feta for a tangy note, or a sharp cheddar for an intense flavor explosion. You can’t go wrong with cheese!
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Whole Wheat Wrap: Use whole wheat tortillas for a healthier option that adds a nutty flavor and a bit of fiber to each crunchy bite.
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Creamy Avocado Boost: Mix in mashed avocado directly into the filling for a creamier texture and added richness. Imagine the creamy goodness with every bite!
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Southwestern Flavor Burst: Include diced tomatoes or green chiles in the filling for a taste of the Southwest in every crunchy piece.
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Sweet & Savory: Incorporate diced pineapple or mango for a surprising sweetness that pairs beautifully with the savory flavors. It’s a tropical vacation in eggroll form!
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Herb Infusion: Enhance the flavor profile by adding fresh cilantro or parsley to the filling for a fresh finish. Your dishes will taste as vibrant as they look!
Storage Tips for Copycat Chili’s Southwestern Eggrolls
Fridge: Store leftover eggrolls in an airtight container for up to 3 days. Ensure they are completely cooled to maintain their crispy texture.
Freezer: Place eggrolls in a freezer-safe bag or container, separating layers with parchment paper, and freeze for up to 2 months.
Reheating: For best results, reheat frozen eggrolls in the oven at 350°F (175°C) for about 15-20 minutes until heated through and crispy. Avoid microwaving, as this can make them soggy.
What to Serve with Copycat Chili’s Southwestern Eggrolls?
Create an unforgettable meal experience with these delicious eggrolls, where every bite sparks joy and satisfaction.
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Fresh Guacamole: The creamy, buttery texture of guacamole pairs perfectly with the crunchy eggrolls, adding an extra layer of flavor.
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Pico de Gallo: This fresh salsa offers a zesty contrast to the rich filling, with its bright herbs and juicy tomatoes to awaken your palate.
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Spicy Queso Dip: Dive into an indulgent cheese dip that complements the crunchy texture of the eggrolls, creating a delightful taste sensation.
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Crispy Tortilla Chips: Serve alongside golden tortilla chips for a delightful crunch, perfect for scooping up the creamy avocado ranch dip.
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Mexican Street Corn Salad: This sweet and savory dish adds a fresh twist to your meal, combining corn, lime, and spices to echo the flavors of the eggroll filling.
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Cilantro Lime Rice: Enjoy a flavorful side that enhances the Southwestern essence of your dish, providing a refreshing balance to each bite.
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Margaritas: Serve chilled margaritas for a spirited drink that complements the spicy notes in the eggrolls, creating a truly festive atmosphere.
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Chocolate Chip Cookies: For dessert, the warm sweetness of cookies offers a delightful finish to the meal, balancing the savory notes of your eggrolls.
Make Ahead Options
These Copycat Chili’s Southwestern Eggrolls are fantastic for busy weeknights or meal prep enthusiasts! You can prepare the filling up to 24 hours in advance; just mix the chicken, cheese, corn, black beans, spinach, red bell pepper, scallions, jalapeños, taco seasoning, and salt and store it in an airtight container in the refrigerator. To maintain freshness, wrap the tortillas separately and refrigerate them as well. When you’re ready to serve, simply assemble the eggrolls and fry them as instructed. This approach allows you to enjoy crispy, flavorful eggrolls with minimal effort while ensuring they’re just as delicious as if made fresh!
Expert Tips for Copycat Chili’s Southwestern Eggrolls
- Temperature Check: Ensure your oil is at 350°F (175°C) for the perfect crispiness; too cool oil can result in greasy eggrolls that lose their crunch.
- Batch Frying: Fry eggrolls in small batches to avoid overcrowding the pan, which ensures even cooking and a golden brown finish.
- Extra Filling Ideas: Feel free to add more spices or different vegetables to elevate your filling; just keep an eye on the balance so it wraps well in the tortilla.
- Vegetarian Option: For a meatless version of your Copycat Chili’s Southwestern Eggrolls, simply replace the chicken with more beans or vegetables of your choice.
- Cooling Time: Allow the eggrolls to cool completely before storing them to maintain their crunchy texture when reheating later.
- Dipping Sauce Pairing: Don’t forget the avocado ranch dip! Experiment with other sauces like salsa or spicy aioli for a fun twist.
Copycat Chili’s Southwestern Eggrolls Recipe FAQs
What is the best way to choose ripe ingredients for this recipe?
Absolutely! When choosing avocados, look for ones that are slightly soft when gently squeezed. For bell peppers, choose firm ones with vibrant color, avoiding any with dark spots or blemishes. Fresh spinach should be bright green and crisp. Frozen corn is convenient and just as sweet, so no need to worry about ripeness there!
How should I store leftover eggrolls?
To keep your leftover Copycat Chili’s Southwestern Eggrolls fresh, store them in an airtight container in the fridge for up to 3 days. Make sure they are completely cooled before sealing to help maintain their crispy texture!
Can I freeze the eggrolls? If so, how?
Very! To freeze your eggrolls, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to 2 months. When you’re ready to enjoy them, simply reheat them in the oven for that perfect crunch!
What can I do if my eggrolls are too greasy after frying?
If your eggrolls turn out greasy, it may mean that the oil temperature was too low during frying. To prevent this, make sure your oil reaches 350°F (175°C) before adding the eggrolls. Frying them in small batches also helps maintain the oil temperature. If they are greasy after frying, you can place them on paper towels immediately after cooking to absorb excess oil.
Are there any dietary considerations for this recipe?
Absolutely! To make these Copycat Chili’s Southwestern Eggrolls vegetarian, simply omit the chicken and increase the amount of black beans or other vegetables. If you have allergies, ensure the tortillas are gluten-free and check the cheese brand for any dairy concerns. Always tailor the recipe to suit your dietary needs while still enjoying this delicious treat!
Can I add extra spice to the filling?
The more the merrier! If you like heat, consider adding more pickled jalapeños or a pinch of cayenne pepper to the mixture. If you’d like a more intense flavor, using Pepper Jack cheese instead of mild cheese will kick things up a notch! Enjoy experimenting with your spice levels!
Crispy Copycat Chili's Southwestern Eggrolls Everyone Will Love
Ingredients
Equipment
Method
- Prepare the Avocado Ranch Dip: Start by mashing half an avocado in a bowl. Then mix in mayo, buttermilk, and ranch seasoning until well combined. Chill this dip in the refrigerator while you prepare the eggrolls.
- Make the Filling: In a large mixing bowl, combine the shredded chicken, cheese, corn, black beans, spinach, red bell pepper, scallions, jalapeños, taco seasoning, and salt. Stir everything together until the mixture is evenly blended.
- Assemble the Eggrolls: Take a tortilla and place about ½ cup of the filling in the center. Fold the sides inward and roll it tightly to form an eggroll. Secure it with a toothpick to hold the shape. Repeat this process with the remaining tortillas and filling.
- Fry the Eggrolls: Heat vegetable oil in a deep pan to 350°F (175°C). Fry the eggrolls in batches for about 3-4 minutes, until they’re golden brown and crispy. Use a slotted spoon to remove them and drain excess oil on paper towels.
- Serve: Carefully remove the toothpicks, slice the eggrolls in half, and serve immediately alongside the chilled avocado ranch dip.