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Chili's Copycat Southwest Eggrolls

Crispy flour tortillas filled with chicken, black beans, corn, and cheese, served with a creamy avocado ranch dip.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 Eggrolls
Course: Appetizer, Snack
Cuisine: American, Tex-Mex
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Eggroll Filling
  • 1 cup cooked chicken shredded or diced
  • 0.5 cup black beans rinsed and drained
  • 0.5 cup corn canned or frozen
  • 1 cup fresh spinach chopped
  • 0.5 cup red bell pepper diced
  • 1.5 cups Monterey Jack cheese shredded
  • 1 tsp cumin
  • 1 tsp chili powder
Wrappers
  • 8 small flour tortillas soft taco size
  • 2 cups vegetable oil for frying
Avocado Ranch Dip
  • 0.5 avocado ripe
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 1 tbsp ranch seasoning mix dry powder

Equipment

  • Dutch Oven or Deep Skillet
  • Mixing bowl
  • Blender or Food Processor
  • Tongs
  • Wire rack

Method
 

  1. Mix chicken, black beans, corn, spinach, red pepper, cheese, cumin, and chili powder in a large bowl.
  2. Mix 2 tbsp flour with 2 tbsp water to create a paste (glue).
  3. Place filling in tortillas, fold ends, and roll tightly. Seal edges with flour paste.
  4. Heat oil in a deep pan to 350°F (175°C).
  5. Fry eggrolls for 4-6 minutes, turning occasionally, until golden brown and crispy.
  6. Drain on wire rack.
  7. Blend avocado, sour cream, mayo, ranch seasoning, and lime juice until smooth for the dip.
  8. Slice eggrolls diagonally and serve warm with dip.

Notes

Can be frozen before frying for easy meal prep.