Chili’s Southwestern Egg Rolls – Easy Homemade Version

Okay, true story: the first time I had Chili’s Southwestern Egg Rolls, I didn’t even order them. They landed on the table as a shared appetizer, and I almost skipped them—until I took one bite and was instantly hooked. Warm, crispy, just a little spicy, and filled with melty cheese, chicken, and all those Southwestern flavors. I’ve been obsessed ever since.

Fast forward to today, and I’ve finally nailed a homemade version that tastes just like the real thing (maybe even better, if I dare say so). These egg rolls are stuffed with seasoned chicken, black beans, corn, peppers, spinach, and gooey cheese—then wrapped up in tortillas and either baked, pan-fried, or air-fried to crispy perfection.

And yes, we’re absolutely making a creamy avocado dipping sauce too, because it’s basically required.

Why You’ll Love This Recipe

• Restaurant-quality at home: You get that same Chili’s-style flavor without leaving the house.
• Customizable: Make it spicy or mild, swap in veggies or beef, or go vegetarian.
• Crowd-pleaser: These egg rolls are always the first thing gone at any party or gathering.
• Crispy & cheesy: That crunch on the outside, melty cheese on the inside combo? Unbeatable.
• Make-ahead friendly: You can prep and freeze them ahead of time—perfect for entertaining.

They’re crispy, golden on the outside, warm and gooey inside, with a mix of textures that just works. The corn adds a little pop, the spinach brings some freshness, and the cheese pulls it all together into one glorious bite.

Prep Time and Servings

• Total Time: 25 minutes prep, 10 minutes cook time
• Servings: Makes about 12 egg rolls
• Nutrition (per egg roll): 220 calories, 10g protein, 18g carbs, 12g fat

Ingredients

For the filling:

• 1 tablespoon olive oil
• 1 cup cooked, shredded chicken (grilled or rotisserie works great)
• 1/2 cup frozen corn, thawed
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup red bell pepper, finely diced
• 1/4 cup green onions, chopped
• 1/2 cup chopped fresh spinach
• 1 tablespoon fresh cilantro, chopped (optional)
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded pepper jack cheese

Why it works: You get the classic Chili’s filling combo—savory chicken, sweet corn, creamy black beans, and a little kick from the cheese and spices.

For the wraps:

• 6 large flour tortillas (cut in half to make 12 smaller wraps)
• Olive oil spray (for baking or air frying)

For the avocado ranch dipping sauce:

• 1 ripe avocado
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon lime juice
• 1/2 teaspoon garlic powder
• 1 tablespoon fresh cilantro (optional)
• Salt to taste

Step-by-Step Instructions

1. Make the filling

• In a large skillet, heat olive oil over medium heat.
• Add the shredded chicken, corn, black beans, bell pepper, green onions, spinach, and cilantro (if using). Stir for 2–3 minutes until spinach wilts slightly.
• Add the cumin, chili powder, garlic powder, salt, and pepper. Stir to combine and warm through.
• Remove from heat, then stir in the shredded cheese until melted and evenly mixed.

2. Assemble the egg rolls

• Cut each large tortilla in half to make smaller wraps. You can also use smaller tortillas, but cutting gives you that classic long egg roll shape.
• Scoop 2–3 tablespoons of filling onto each tortilla half.
• Fold in the sides and roll tightly like a burrito. Try to keep them uniform in size so they cook evenly.
• Place seam side down on a tray while you finish rolling the rest.

3. Cook the egg rolls

Option 1: Bake

• Preheat oven to 425°F.
• Place egg rolls on a parchment-lined baking sheet.
• Lightly spray with olive oil.
• Bake for 12–15 minutes, flipping halfway, until golden and crispy.

Option 2: Air Fry

• Preheat air fryer to 375°F.
• Lightly spray or brush egg rolls with oil.
• Air fry in batches for 8–10 minutes, flipping once.

Option 3: Pan Fry

• Heat 2–3 tablespoons of oil in a skillet over medium-high heat.
• Cook egg rolls in batches for 2–3 minutes per side until golden and crisp.
• Drain on paper towels.

How to Serve

Serve hot with that creamy avocado ranch dip and watch them disappear. Here are a few more ideas:

• Slice in half on the diagonal and serve on a platter with lime wedges.
• Pair with tortilla chips and salsa for a full appetizer spread.
• Add a side salad for a fun lunch or dinner.
• Serve with spicy fries or sweet potato wedges for a casual meal.

Additional Tips for Success

1. Use rotisserie chicken: A great time-saver and full of flavor.
2. Don’t overstuff: Keep the filling around 2–3 tablespoons so they wrap and cook evenly.
3. Seal well: If your tortillas aren’t sealing, use a dab of water to help stick the edges.
4. Make it cheesy: Don’t skimp on the cheese—it helps hold the filling together and adds that gooey goodness.
5. Cool before freezing: If freezing, let the cooked egg rolls cool completely first. Then store in a freezer bag and reheat in the oven or air fryer.

Recipe Variations

• Vegetarian: Omit the chicken and add extra black beans or chopped mushrooms.
• Beef version: Swap in ground beef seasoned with taco spices.
• Spicy: Add chopped jalapeños to the filling or a dash of hot sauce.
• Cheese swap: Try cheddar, Monterey Jack, or even a little cream cheese for added richness.
• Gluten-free: Use gluten-free tortillas and check your spices and dips for hidden gluten.

Freezing and Storage

To freeze:
Let egg rolls cool completely. Place on a baking sheet and freeze until solid, then transfer to a zip-top freezer bag. They’ll keep for up to 2 months.

To reheat:

• Oven: Bake at 375°F for 12–15 minutes until heated through.
• Air fryer: Reheat at 375°F for 6–8 minutes.
• Avoid microwaving if possible—it softens the crispiness.

Storage:
Store leftovers in the fridge in an airtight container for up to 3 days. Reheat in the oven or air fryer for best results.

Special Equipment

• Air fryer: Great for a crispy texture without deep frying.
• Nonstick skillet: Helps get the filling just right before assembling.
• Food processor or blender: Useful for blending the avocado ranch dip.

FAQ

Can I use canned chicken?
Yes, though fresh or rotisserie chicken gives better texture and flavor.

What kind of tortillas work best?
Flour tortillas are best for wrapping and crisping. Avoid corn tortillas—they’re too brittle.

Can I make the filling ahead of time?
Absolutely! Store it in the fridge for up to 2 days before assembling.

Can I deep fry these?
Yes, but it’s messier. Heat oil to 350°F and fry for 2–3 minutes per side.

What if I don’t have pepper jack cheese?
Use cheddar or Monterey Jack and add a pinch of cayenne for heat.

Do I need to thaw the corn?
Yes—either thaw it ahead or toss it in the pan for a minute or two before mixing in.

Can I skip the dip?
Technically yes, but I wouldn’t. The creamy dip really brings it all together.

Can I serve these cold?
They’re best warm, when the cheese is melty and the outside is crispy.

How do I keep them crispy?
Bake or air fry instead of microwaving for leftovers. And don’t wrap them in foil—that traps moisture.

Can I double the recipe?
Yes! Great for parties. Just batch-cook them and keep warm in the oven.

Conclusion

If you’ve been craving that Chili’s-style appetizer—you know, the one that’s crispy, cheesy, and packed with bold Tex-Mex flavor—this homemade version totally delivers. They’re easy, fun to make, and even better when you dip them in that cool, creamy avocado sauce.

Give them a try and let me know how they turn out. Snap a pic, tag me, and share the love—these are too good to keep to yourself!

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