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Homemade Copycat Chilis Southwest Egg Rolls photo

Copycat Chilis Southwest Egg Rolls

This Copycat Chilis Southwest Egg Rolls recipe is a crispy, flavor-packed delight that’s perfect for gatherings or a fun snack at home!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Filling:
  • 8 ounces boneless skinless chicken breast cooked and shredded
  • 4 teaspoons olive oil or vegetable oil for sautéing and frying
  • 1/4 cup minced red bell peppers adds sweetness and color
  • 1/4 cup minced green onions provides mild onion flavor
  • 1/2 cup frozen corn sweet and crunchy
  • 1/2 cup canned black beans rinsed and drained
  • 1/4 cup frozen spinach thawed and drained
  • 2 teaspoons pickled jalapeño peppers chopped for a spicy kick
  • 1 teaspoon taco seasoning elevates the flavor
  • 8 inch flour tortillas the perfect wrap
  • 3/4 cup shredded Monterey Jack cheese melts beautifully
  • Vegetable oil for frying essential for crispy texture
For the Dipping Sauce:
  • 1 package dry ranch dressing mix adds creamy and tangy flavor
  • 1/2 cup mayonnaise base for the ranch dip
  • 1/2 cup buttermilk creates a smooth dipping sauce
  • 1/4 cup smashed fresh avocado for creaminess
  • 2 tablespoons chopped tomatoes for freshness
  • 1 tablespoon chopped onions for additional flavor

Equipment

  • Large Skillet
  • Mixing Bowls
  • Spatula
  • Measuring cups and spoons
  • Paper Towels
  • Tongs

Method
 

Instructions:
  1. Start by cooking the chicken breast. You can boil, bake, or pan-sear it until fully cooked. Once cooked, shred the chicken into small pieces and set aside.
  2. In a large skillet, heat 2 teaspoons of olive oil over medium heat. Add the minced red bell peppers and green onions. Sauté for about 3-4 minutes until tender. Then, add the frozen corn, black beans, thawed spinach, pickled jalapeños, and taco seasoning. Stir well and cook for an additional 2-3 minutes. Remove from heat and let cool slightly.
  3. In a large mixing bowl, combine the shredded chicken with the sautéed vegetable mixture. Add the shredded Monterey Jack cheese and mix until well combined.
  4. Lay out a flour tortilla on a clean surface. Place about 2-3 tablespoons of the filling in the center. Fold the sides over the filling, then roll it up tightly from the bottom. Repeat with remaining tortillas.
  5. In the same skillet, heat enough vegetable oil to cover the bottom over medium-high heat. Once hot, carefully add the rolled egg rolls, a few at a time. Fry until golden brown and crispy, about 2-3 minutes on each side. Transfer to a plate lined with paper towels to drain excess oil.
  6. In a mixing bowl, combine the ranch dressing mix, mayonnaise, buttermilk, smashed avocado, chopped tomatoes, and onions. Stir until smooth and well combined.
  7. Serve the hot egg rolls with the creamy dipping sauce on the side. Enjoy your homemade Copycat Chilis Southwest Egg Rolls!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze uncooked egg rolls individually on a baking sheet for up to 3 months.
  • Reheat in a preheated oven at 375°F for 15-20 minutes until crispy.