5 from 117 votes
Chili’s Southwest Eggrolls
Chili’s Southwest Eggrolls feature grilled diced chicken combined with sautéed red bell peppers, green onions, corn, black beans, spinach, pickled jalapeños, and taco seasoning wrapped in flour tortillas with shredded Monterey Jack cheese. The tightly rolled tortillas are deep-fried until golden brown, producing a crunchy exterior with a flavorful, savory filling. Served with an avocado ranch dressing and fresh tomato and onion topping, they bring Tex-Mex flavors in a portable form.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
6
Calories:
502 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
Egg Rolls
- 8 ounces chicken breast boneless, skinless
- 4 teaspoons olive oil divided use, or vegetable oil
- 1/4 cup red bell pepper minced
- 1/4 cup green onion minced
- 1/2 cup corn frozen
- 1/2 cup black beans rinsed and drained, canned
- 1/4 cup spinach thawed and drained, frozen
- 2 teaspoons jalapeno pepper chopped, pickled
- 1 teaspoon taco seasoning
- 8 inch flour tortillas
- 3/4 cup Monterey jack cheese shredded
- vegetable oil for frying
Avocado Ranch Dressing
- 1 package dry ranch dressing mix
- 1/2 cup mayonnaise
- 1/2 cup buttermilk
- 1/4 cup avocado about half an avocado, smashed fresh
Toppings
- 2 tablespoons tomato chopped
- 1 tablespoon onion chopped
Instructions
- Preheat the grill to medium-high heat.
- Brush the chicken breasts with 1 teaspoon of olive oil and season them with salt and pepper. Grill for 5 to 7 minutes on each side. When the chicken breasts have finished cooking, chop them into small pieces and set aside.
- To make the egg roll filling, place the remaining olive oil in a skillet over medium-high heat and sauté the red peppers until just tender. Add the green onions, corn, black beans, spinach, pickled jalapeños, and taco seasoning to the skillet. Mix well and sauté until heated through.
- Place equal portions of filling onto the tortillas. Then add equal portions of chicken to each tortilla and top with cheese. Fold in the ends of the tortilla and roll them up very tightly. Pin with toothpicks to secure.
- Add vegetable oil to a large pot until it reaches a depth of 4 inches. Heat the oil to 350°F and deep-fry the egg rolls until they are golden brown, about 7 to 8 minutes. When golden, remove them from the oil and place them on a wire rack.
- To make the avocado ranch dressing, combine the dry ranch dressing mix with the mayonnaise and buttermilk. Add the mashed avocado and pulse the mixture in a blender until just blended.
Cup of Yum
Nutrition Information
Calories
502kcal
(25%)
Carbohydrates
42g
(14%)
Protein
19g
(38%)
Fat
28g
(43%)
Saturated Fat
7g
(35%)
Cholesterol
46mg
(15%)
Sodium
1088mg
(45%)
Potassium
443mg
(9%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1190IU
(24%)
Vitamin C
13.9mg
(15%)
Calcium
212mg
(21%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 502
% Daily Value*
| Calories | 502kcal | 25% |
| Carbohydrates | 42g | 14% |
| Protein | 19g | 38% |
| Fat | 28g | 43% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 46mg | 15% |
| Sodium | 1088mg | 45% |
| Potassium | 443mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1190IU | 24% |
| Vitamin C | 13.9mg | 15% |
| Calcium | 212mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.