Southwestern Eggrolls are a popular appetizer that features a fusion of Tex-Mex and Asian cuisines. These eggrolls typically contain a flavorful filling of diced chicken, black beans, corn, red bell peppers, spinach, and Pepper Jack cheese. The mixture is wrapped in a crispy, golden-brown tortilla and often served with a creamy avocado-ranch dipping sauce. The combination of crunchy exterior and the savory, slightly spicy filling makes Southwestern Eggrolls a favorite at parties and gatherings.
Southwestern Eggrolls Copycat
Chilis Southwestern eggrolls Copycat Recipe
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
American
Servings
10
Prep Time
20 minutes
Cook Time
15 minutes
These Southwestern Eggrolls are a signature appetizer known for their unique and delicious flavor. These eggrolls are stuffed with a savory mix of smoked chicken, black beans, corn, jalapeño Jack cheese, red peppers, and spinach, all wrapped in a crispy flour tortilla. They are deep-fried to a perfect golden brown and served with a creamy avocado-ranch dipping sauce. The blend of smoky, spicy, and creamy elements creates a mouthwatering dish that offers a delightful crunch with every bite.
Cole Roberson
Ingredients
- 1 Cup Yellow Onions
- 1/2 Cup Black beans
- 2/3 Cup Corn
- 8 Oz Jalapeño jack cheese
- 1 Red Bell Pepper
- 2 Jalapeños
- 3 Garlic Clove
- 3 Cups Spinach
- 1 Tsp Cumin
- 1 Tsp Cayenne Pepper
- 2 1/2 Chicken thighs or 1 Chicken Breast
- 1 1/2 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1/2 Tsp Paprika
- 1/4 Tsp Chili Powder
- 1/2 Tsp Black Pepper
- Pinch of Salt
- Drizzle of Olive Oil
- Uncooked flour tortillas or Eggrolls wrappers
- 1 Jalapeño
- 1 Large Avocado
- 1 Lime (Squeezed)
- 1/2 Cup Ranch
- 1 Tbsp Cornstarch
- 1 Tbsp Water
Filling Mixture
Chicken Seasoning
Avocado Ranch - Put everything into a Blender
Cornstarch Slurry
Directions
- Coat the Chicken with a drizzle of Olive oil and Season the Chicken with the seasonings provided.
- Preheat a pan to medium high heat and grill the chicken for 5-7 minutes each side until the chicken has finished cooking, cube them into small pieces and set aside for later.
- For the eggroll filling chop onions,jalapeños, red bell peppers, and garlic. Heat the same skillet used for the chicken over medium heat and coat with 1 tbsp of olive oil, sauce the onions,garlic,jalapeños and red peppers until tender and fragrant. Add the Corn, black beans, spinach, chopped chicken, Cheese, and season with cumin and cayenne pepper, mix well.
- Place Mixture onto a pan and set into the fridge to let cool, around 20-30 minutes.
- Place portions of filling onto the tortillas or eggroll wrapper. Fold in the ends of the tortilla/Eggroll wrapper with a cornstarch slurry and roll them up very tightly. A toothpick and help make them more secure.
- Add vegetable oil to a large pot and Heat the oil to 375°F and deep-fry the egg rolls until they are golden brown, about 2 to 3?minutes. When golden, remove them from the oil and place them on a wire rack to remove excess oil. Serve and Enjoy
Avocado Lime Ranch
- For the Avocado Ranch combine jalapeños,avocados, lime juice and ranch dressing into a blender and blend until smooth.
Recipe Video
Recipe Note
These can be made with either Eggroll wrappers or raw flour tortilla dough 6" (Traditional)