Go Back
–+ servings
Chilis Southwest Eggrolls

Chilis Southwest Eggrolls: Crispy, Flavor-Packed Perfection

Chilis Southwest Eggrolls are crispy fusion appetizers blending American and Southwest flavors, making them a crowd favorite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 4 eggrolls
Course: Appetizers
Cuisine: American, Southwest
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggroll Filling
  • 12 count Eggroll Wrappers Ensure wrappers are thawed if frozen.
  • 2 tablespoons Olive Oil Can substitute with any vegetable oil.
  • 1 count Red Bell Pepper Green bell pepper can be used as a substitute.
  • 1 count Green Bell Pepper Red or yellow bell peppers could be used instead.
  • 1 count Red Onion Substitute with yellow onion for a stronger taste.
  • 1 count Jalapeño Pepper Omit for a milder version or replace with a milder pepper like Anaheim.
  • 1 can Black Beans Can substitute with pinto beans for a different flavor.
  • 1 cup Corn Frozen corn can be used as an alternative.
  • 2 cups Cooked Chicken Breast For vegetarian option, replace with additional beans or sautéed vegetables.
  • 1 cup Monterey Jack Cheese Can use Cheddar cheese for a sharper flavor.
  • 1 cup Pepper Jack Cheese Use only Monterey Jack for less spice.
  • 1/4 cup Fresh Cilantro Substitute with parsley if unavailable.
  • 2 teaspoons Chili Powder Substitutes include taco seasoning or a mix of paprika and cayenne.
  • 1 teaspoon Cumin Nutmeg can be used in a pinch for a different fragrance.
  • 1 teaspoon Garlic Powder Fresh garlic may be substituted (1 clove = 1/8 tsp powder).
  • 1/4 teaspoon Cayenne Pepper Leave out for a milder flavor.
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
For the Dipping Sauce
  • 1/2 cup Mayonnaise Greek yogurt can be a healthier alternative.
  • 1/2 cup Sour Cream Plain yogurt works well for a similar taste.
  • 1/4 cup Buttermilk Substitute with milk and vinegar mix.
  • 1/4 cup Chopped Cilantro Use parsley for a different note.
  • 2 tablespoons Lime Juice Lemon juice is an acceptable substitute.
  • 1 teaspoon Onion Powder Fresh onion could replace it for a stronger profile.
For Frying
  • 2 cups Vegetable Oil Any neutral oil will work.

Equipment

  • skillet
  • Medium Bowl
  • Deep skillet
  • thermometer

Method
 

Step‑by‑Step Instructions
  1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced red bell pepper, green bell pepper, red onion, and jalapeño pepper (if using). Sauté for about 5-7 minutes until softened.
  2. Stir in the black beans and corn, cooking for 2-3 minutes until heated through.
  3. Fold in the shredded cooked chicken, chili powder, cumin, garlic powder, cayenne, and salt and black pepper. Cook for 2-3 minutes.
  4. Reduce heat to low and add the cheeses, stirring until melted and creamy.
  5. Transfer the filling to a bowl and let it cool for about 10 minutes.
  6. Place a wrapper in a diamond shape and add cooled filling. Fold the bottom corner over filling, then fold in sides and roll tightly.
  7. In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk. Mix in cilantro, lime juice, and onion powder.
  8. Heat vegetable oil to 350-375°F and fry eggrolls in batches for 2-3 minutes per side until golden brown.
  9. Remove from oil and drain on paper towels. Serve warm with dipping sauce.

Nutrition

Serving: 2eggrollsCalories: 300kcalCarbohydrates: 30gProtein: 15gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 500mgPotassium: 400mgFiber: 5gSugar: 2gVitamin A: 1500IUVitamin C: 40mgCalcium: 300mgIron: 2mg

Notes

Ensure your oil temperature is correct before frying to achieve crispiness and do not overcrowd the pan.

Tried this recipe?

Let us know how it was!