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Chilis Southwest Eggrolls

Savor the Crunch: Homemade Chilis Southwest Eggrolls

Delicious homemade Chili's Southwest Eggrolls filled with smoky chicken, black beans, and sweet corn, wrapped in crispy shells. Perfect for appetizers!
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 6 eggrolls
Course: Appetizers
Cuisine: Southwestern
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggrolls
  • 12 pieces Eggroll Wrappers Can substitute with spring roll wrappers
  • 1 tablespoon Olive Oil For cooking the filling
  • 1 cup Red Bell Pepper Diced
  • 1 cup Green Bell Pepper Diced
  • 1 cup Red Onion Chopped
  • 1 small Jalapeño Pepper Diced; adjust for heat preference
  • 1 can Black Beans Rinsed
  • 1 cup Corn Frozen corn can be substituted
  • 1 cup Cooked Chicken Breast Shredded
  • 1 cup Monterey Jack & Pepper Jack Cheese Shredded
  • 1/4 cup Cilantro Chopped; parsley is a substitute
  • 1 teaspoon Chili Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Garlic Powder
  • 1/4 teaspoon Cayenne Pepper Adjust to taste
For the Dipping Sauce
  • 1/2 cup Mayonnaise Yogurt can be a substitute
  • 1/2 cup Sour Cream Greek yogurt is a healthier option
  • 1/4 cup Buttermilk Regular milk can substitute
  • 2 tablespoons Lime Juice Use fresh for best flavor

Equipment

  • large skillet
  • Deep fryer or large pot
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. In a large skillet over medium heat, add a tablespoon of olive oil. Sauté diced red and green bell peppers, chopped red onion and jalapeño for about 5-7 minutes until softened.
  2. Stir in rinsed black beans and sweet corn into the skillet. Cook for an additional 2-3 minutes.
  3. Add cooked chicken, chili powder, cumin, garlic powder, cayenne pepper, and a pinch of salt and pepper. Mix well and cook for another 2-3 minutes.
  4. Reduce heat to low, stir in Monterey Jack and Pepper Jack cheeses until melted, then fold in chopped cilantro.
  5. Allow filling to cool for about 10 minutes to avoid sogginess when assembling.
  6. Take an eggroll wrapper, place it diagonally, spoon about two tablespoons of filling into the center, and fold securely.
  7. Mix together mayonnaise, sour cream, buttermilk, cilantro, lime juice, and spices for dipping sauce. Refrigerate for at least 30 minutes.
  8. Heat oil in a deep fryer to 350-375°F. Fry assembled eggrolls in batches until golden brown, about 2-3 minutes per side.
  9. Serve hot with dipping sauce.

Nutrition

Serving: 1eggrollCalories: 200kcalCarbohydrates: 28gProtein: 7gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 300mgPotassium: 250mgFiber: 4gSugar: 1gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 1.5mg

Notes

Perfect for gatherings and customizable to personal taste. Can be stored in the fridge or freezer for later use.

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