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Chili’s Southwestern Eggrolls – Copycat Recipe
Mar 07, 2026
Chili’s Southwestern Eggrolls – Copycat Recipe
Recreate the delicious flavors of Chili’s Southwestern Eggrolls right in your kitchen! These crispy, stuffed tortillas are packed with chicken, beans, corn, and spices, perfect for a snack or appetizer. Serve with a zesty dipping sauce for a delightful treat!
Recipe Details
| Prep Time | |
|---|---|
| Cook Time | |
| Total Time | |
| Servings | 8 servings |
Ingredients
- 1 cup cooked chicken, shredded
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn, frozen or canned
- 1/2 cup bell peppers, diced
- 1/2 cup green onions, sliced
- 1 cup shredded cheese (cheddar or pepper jack)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 8 large flour tortillas
- Oil for frying
Instructions
- In a large bowl, combine the shredded chicken, black beans, corn, bell peppers, green onions, cheese, chili powder, cumin, salt, and pepper.
- Place about 2 tablespoons of the filling onto the center of each tortilla.
- Fold in the sides and roll up tightly to enclose the filling.
- Heat oil in a deep skillet over medium heat.
- Fry the eggrolls in batches until golden brown, about 3-4 minutes per side.
- Remove and drain on paper towels before serving.
Nutrition Information
| Calories | 300 calories |
|---|---|
| Fat | 15g fat |
| Carbohydrates | 30g carbohydrates |
| Protein | 12g protein |
Handy Tips
- Make sure the oil is hot enough before frying for a crispy texture.
- For a healthier option, bake the eggrolls at 400°F (200°C) for about 15-20 minutes instead of frying.
Ingredient Swaps
- Chicken: Use cooked turkey or tofu for a vegetarian option.
- Cheese: Swap for dairy-free cheese if you want a vegan option.
- Beans: Substitute with pinto beans or lentils if preferred.
