Copycat Chili's Southwestern Eggrolls

Copycat Chili's Southwestern Eggrolls


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Skip the wining and dinning and stay in! With Chili’s restaurant copycat Southwestern eggrolls recipe you can enjoy a delicious meal without all the hassle of going out.

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Serving Size / Yield

5 servings


  • 1 chicken breast fillet
  • 1 tbsp. Vegetable oil
  • 2 tbsp. red bell pepper; minced
  • 2 tbsp. green onion; minced
  • 1/3 C. frozen corn
  • 1/4 C. canned black beans; rinsed and drained
  • 2 tbsp. fresh spinach
  • 2 tbsp. canned jalapeno peppers; diced
  • 1/2 tbsp. fresh parsley; minced
  • 1/2 tsp. cumin
  • 1/2 tsp. chili powder
  • 1/4 tsp. salt
  • 1 dash cayenne pepper
  • 3/4 cup blended cheddar cheese, shredded
  • 5 7-inch flour tortillas
  • Avocado-ranch dipping sauce:
  • 1/4 C. fresh avocado, mashed
  • 1/4 C olive oil mayonnaise
  • 1/4 C low-fat sour cream
  • 1 tbsp. buttermilk
  • 7 tbsp. white vinegar
  • 1/8 tsp. salt
  • 1/8 tsp. dried parsley
  • 1/8 tsp. onion powder
  • 1 dash dried dill weed
  • 1 dash garlic powder
  • 1 dash pepper
  • Garnish:
  • 2 tbsp. tomato, chopped
  • 1 tbsp. red onions, chopped

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Rub the chicken breast with vegetable oil and lightly salt. Then grill each chicken breast for 4-5 minutes per side until cooked through. Set chicken aside so it cools down enough to handle. Preheat 1 tbsp. of vegetable oil in a medium sized skillet on medium-high heat. Add the red pepper and onion to the pan and sauté for a couple of minutes. Dice the chicken into small cubes and add to the pan. Then add corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, cayenne pepper to the pan and cook for another 5 minutes. Stir well when you take out your pan from the oven to ensure that all the ingredients are stirred together well. Now you can add your cheese and stir it in so that it begins to melt.

Wrap the tortillas in a moist cloth and microwave for a 1-½ minutes or until hot. Spoon one-fifth of the mixture into the center of the tortilla. Fold the ends then carefully roll the tortilla over the mixture. Roll the tortilla very tightly and piece with toothpicks to hold it all together. Repeat With the remaining ingredients until you have five eggrolls. Arrange your eggrolls on a plate and freeze for about 5 hours.After your eggrolls have frozen you can deep-fry them in hot oil for about 15 minutes. When the eggrolls are done frying remove them to a plate lined with paper towel to help soak up some of the oils.Then slice each eggroll diagonally and arrange on a plate. Finish it off by either drizzling your sauce on or by creating a side cup for dipping.

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