Easy and Delicious Chili’s Southwest Eggrolls Recipe
There’s a special place in my heart—and my stomach—for Chili’s Southwest Eggrolls. Honestly, I remember the first time I tasted those crispy little parcels bursting with flavor. It was a Saturday night, and my friends and I were en route to a movie. We decided to make a pit stop at Chili’s, and I was intrigued by the menu item that promised “the best snack ever.” Spoiler: it totally was. As I bit into that crispy exterior, with its golden brown hue, and encountered a warm filling of shredded chicken, cheese, and an explosion of spices, I knew I needed to recreate that magic in my own kitchen.
Those eggrolls have stuck with me through cozy nights in, last-minute get-togethers, and even a few too many “oops” moments when frying went hilariously wrong. I’ve tasted success and disaster in this culinary adventure, and I’ve discovered why this recipe matters not just in terms of taste but also in creating memories. The smell of them frying up in the kitchen feels like home—like a warm hug that tells you everything’s going to be okay. If that’s not comforting, I don’t know what is!
So, if you’re on the hunt for easy weeknight dinners that embrace comfort food in every bite, look no further! This recipe combines warm spices, satisfying proteins, and cheesy goodness that will not only satisfy your cravings but also impress everyone at the dinner table.
Let’s dive into why this recipe lightens the load during busy weeks while giving you the satisfaction of a homemade treat—and let’s be real, who doesn’t love something crispy and cheesy?
Why You’ll Love This Recipe
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Super Easy: This recipe is a breeze. You’ll spend less time sweating in the kitchen and more time enjoying your delicious creations.
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Healthy Comfort Food: Packed with protein and veggies, it feels good to indulge without the guilt. I mean, there’s spinach in there, right?!
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Picky-Eater Approved: I’ve served these to my finicky cousin, who typically turns his nose up at everything, and he polished off three. If that’s not a win, I don’t know what is.
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Perfect for Meal Prep: These eggrolls are perfect for those busy weeknights when you crave something special but need to keep your schedule intact. They store well in the fridge and taste fantastic reheated!
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Leftover Magic: Got some extra filling? Toss it on top of a salad for a quick lunch the next day, and you’re killing two birds with one stone.
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Feels Like a Hug: Seriously, there’s something about crispy goodness wrapped up tight that feels like a cozy blanket on a chilly night.
What Makes This Recipe Special?
Let’s talk flavors. The marriage of shredded chicken, black beans, and spices transports me back to that cozy restaurant ambiance, where laughter and good food intermingle. The fresh crunch of the spinach and sweet pop of corn are complemented perfectly by the creaminess of the cheddar and cream cheese. Honestly, it’s a party in your mouth!
Not to mention, this is one of those incredible budget-friendly recipes—you can whip up a batch without breaking the bank! The ingredients are often things you already have in your pantry. Plus, making these at home means you get to control the portion sizes. No more doubling down at a restaurant; you can eat them anytime you want!
Ingredients
Let’s gather our friends—the ingredients for these delightful eggrolls! Here’s what you’ll need:
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Eggroll wrappers: The crispy outer layer that holds the goodness together. The perfect vessel for all those fillings! I always grab a package from my local grocery store—it’s simple but essential.
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Shredded chicken: Feel free to use leftover rotisserie chicken or even canned for a quick fix. For the love of all things good, though, don’t overcook the chicken. No one wants dry eggrolls.
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Black beans: They bring protein and a hearty texture to the filling. Just open a can, rinse, and you’re good to go!
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Corn: I like to use canned corn for convenience, but frozen corn works perfectly too. Oh, and it adds that delightful sweetness that balances the dish.
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Spinach: You can never go wrong with a little extra veggie power. Fresh or frozen works—just make sure to squeeze out excess moisture if using frozen.
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Cheddar cheese: Because what’s an eggroll without ooey-gooey cheese? Sharp, mild, or even a dairy-free option will work here.
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Cream cheese: This is the secret ingredient that takes these eggrolls to another level. It adds creaminess—you won’t believe how much of a difference it makes!
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Spices (cumin and chili powder): These bring everything to life! Cumin adds that earthy base flavor, while chili powder gives a hint of spice. Use the amounts below, but feel free to adjust based on your spice tolerance.
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Oil for frying: Vegetable or canola oil gets the job done! You’ll want enough to fill the pan, about an inch deep, for proper frying.
How to Make It Step-by-Step
Alright, time to roll up those sleeves and get cooking. Here’s how you can recreate these delicious eggrolls:
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Mixing the Goodness: In a large bowl, combine the shredded chicken, black beans, corn, spinach, cheddar cheese, cream cheese, and spices. Honestly, I love this part! You get to mix it all with your hands. It feels messy, but embrace it! The textures are delightful, and you can really get a feel for how everything will come together.
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Lay Out the Eggroll Wrappers: On a clean countertop, pull out your eggroll wrappers. Make sure they’re fresh and pliable. Trust me—fighting with dry wrappers is a kitchen battle nobody wants. Take a wrapper and orient it so that a corner is facing you (like a diamond shape).
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Fill ‘Er Up: Scoop a generous amount of the filling onto the wrapper, about 2-3 tablespoons’ worth. Now, here’s where you channel your inner eggroll ninja. Fold the bottom corner over the filling, tuck, and roll tightly. Make sure to seal the edges by wetting them with a little water—this is your glue! I once forgot this step, and my eggrolls had an unfortunate “explosion” situation. It was a mess—learn from my foibles!
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Heat That Oil: Pour enough oil into a frying pan to reach about 1 inch high and heat it over medium heat. You want the oil hot, but not smoking. I usually drop a small piece of the filling into the oil to check—when it sizzles gently, it’s go time.
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Fry ‘Em Up: Carefully place the eggrolls in the oil, frying only as many as fit comfortably. Don’t overcrowd the pan! Fry for about 3-4 minutes per side or until they’re gloriously golden brown. That sound of them bubbling away is pure music to my ears! Just be careful—oil burns are no joke; it happens to the best of us.
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Drain and Serve: Once golden and crispy, remove the eggrolls with a slotted spoon and set them on a paper towel to drain excess oil. Now comes the fun part—serve them with a dipping sauce of your choice. I love a spicy ranch, but sweet chili sauce or guacamole are also delicious options!
Tips for Best Results
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Filling Consistency: If your filling seems too wet, add a handful of breadcrumbs to absorb excess moisture before wrapping. I learned this the hard way when my eggrolls turned into soggy messes!
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Keep It Warm: If you’re making a big batch, keep them warm in a low oven (around 200°F) while you fry the rest.
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Test Fry: Fry one eggroll first to test the oil temperature and seasoning. It saves you from potential heartache down the road.
Ingredient Substitutions & Variations
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Protein Swaps: For a vegetarian twist, replace the chicken with tofu or additional beans. If you want to mix things up, shredded beef or turkey can work beautifully too.
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Cheese Choices: Swap out the cheddar for pepper jack to add a spicy kick. Mozzarella is another great option for that stretchy goodness!
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Seasonal Flavors: In the fall, try adding some pumpkin puree to the mix. You wouldn’t think it would work, but it adds a delightful sweetness and keeps the filling moist.
Directions
- In a large bowl, combine shredded chicken, black beans, corn, spinach, cheddar cheese, cream cheese, and spices.
- Lay out eggroll wrappers and fill each with the mixture, rolling tightly and sealing edges with a bit of water.
- Heat oil in a frying pan over medium heat.
- Fry eggrolls until golden brown and crispy.
- Serve with your favorite dipping sauce!
Pairing Ideas (Drinks, Sides, etc.)
Pair these eggrolls with a zesty margarita or a refreshing iced tea. Honestly, anything that tickles your palate will work perfectly here. For sides, a light salad with a citrus vinaigrette adds that perfect crunch and freshness, balancing out the richness of the eggrolls. And if you want something sweet, a warm chocolate brownie feels like the icing on the cake—or in this case, the cherry on top!
How to Store and Reheat Leftovers
Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in the oven to keep that crisp factor. Place them on a baking sheet at 350°F for about 10-15 minutes, and you’ll be right back to those first delicious bites! Whatever you do, avoid the microwave if you want crispy edges. The last time I used the microwave, let’s just say I had soggy eggrolls that were less than pleasing—never again!
Make-Ahead and Freezer Tips
Want to prep ahead? Go for it! You can assemble the eggrolls and freeze them before frying. Layer parchment paper between them to keep them from sticking together. When you want them, just fry them straight from the freezer! (Just remember that they may need a couple of extra minutes in hot oil.)
Common Mistakes to Avoid
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Too Much Filling: It’s tempting to overstuff, but resist the urge! A little goes a long way, and you want them to roll nicely without exploding in the oil.
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Not Sealing: I’ve been guilty of this. Not sealing properly can lead to a messy frying situation. Make sure those edges are crimped tight!
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Oil Temperature: Too hot oil will burn the outside while leaving the filling raw. Too cool will lead to soggy eggrolls. A good medley is key!
Frequently Asked Questions (FAQ)
Can I bake these instead of frying?
Absolutely! Brush them lightly with oil and bake at 425°F for about 20 minutes, flipping halfway through until golden brown.
Can I use different vegetables?
Sure! Feel free to get creative. Bell peppers, zucchini, or even shredded carrots can add some great color and flavor!
How can I make these gluten-free?
Use gluten-free eggroll wrappers or make your own from scratch with rice paper. Just know that traditional eggrolls have that delicious crunchy exterior, and rice paper may have a different texture!
Cooking Tools You’ll Need
- Large mixing bowl
- Frying pan
- Slotted spoon
- Paper towels
- Parchment paper (for freezing)
Final Thoughts
Chili’s Southwest Eggrolls are more than just delicious food—they’re about connection, laughter, and making memories in the kitchen. The joy of gathering family and friends over a plate of these bites brings warmth and happiness, and what’s cooking without a little chaos? Invite your friends, crank up your favorite playlist, and let the cooking adventure begin!
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend! Happy cooking, fellow food adventurers!
Chili's Southwest Eggrolls
Ingredients
For the Filling
- 2 cups shredded chicken Use leftover rotisserie chicken or canned for a quick fix.
- 1 can black beans Rinse before using.
- 1 cup corn Canned or frozen works.
- 1 cup fresh spinach Squeeze out excess moisture if using frozen.
- 1 cup cheddar cheese Sharp or mild, or use a dairy-free option.
- 4 oz cream cheese Adds creaminess to the filling.
- 1 tsp cumin Adjust based on taste.
- 1 tsp chili powder Adjust based on spice tolerance.
For Assembly
- 1 package eggroll wrappers The crispy outer layer.
- 1 cup oil for frying Vegetable or canola oil, enough for frying.
Instructions
Preparation
- In a large bowl, combine shredded chicken, black beans, corn, spinach, cheddar cheese, cream cheese, cumin, and chili powder.
- Lay out eggroll wrappers on a clean countertop.
- Scoop about 2-3 tablespoons of the filling onto each wrapper, fold the bottom corner over the filling, tuck, and roll tightly, sealing edges with a little water.
Frying
- Heat oil in a frying pan over medium heat, about 1 inch deep.
- Once hot, fry eggrolls in batches for about 3-4 minutes per side until golden brown.
- Remove from oil using a slotted spoon and drain on paper towels.
Serving
- Serve with your favorite dipping sauce like spicy ranch or sweet chili sauce.
