This Chili’s Southwest Eggrolls recipe has seasoned chicken, black beans, corn, peppers, onions, and cheese wrapped in a crispy eggroll.

Scale

8 oz chicken breast cooked and shredded

2 tablespoons olive oil

1/2 cup black beans rinsed and drained

1/2 cup corn

1/4 cup red bell pepper diced

1/4 cup green onions diced

1 jalapeno pepper diced

2 tablespoons fresh cilantro chopped

1/3 cup frozen spinach thawed and chopped

3/4 teaspoon ground cumin

3/4 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1 cup Monterey Jack cheese shredded

10–12 egg roll wrappers

Oil for frying

1/2 cup ranch

1 medium ripe avocado mashed

2 tablespoons buttermilk

2 tablespoons chopped fresh cilantro

1 1/2 teaspoons lime juice

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

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1. Saute bell peppers in olive oil. Add onions, jalapeno, corn, beans, spinach, cumin, chili powder, salt, and cayenne. Cook 3–4 minutes.

2. Transfer mixture to a bowl. Add chicken, cilantro, and cheese.

3. Place filling on wrappers and roll tightly. Seal with water.

4. Fry at 375°F for 3–4 minutes until golden.

5. Blend ranch, avocado, buttermilk, cilantro, lime juice, salt, garlic powder, and onion powder.

6. Serve hot with dipping sauce.

Adjust jalapeno for spice.

Great for freezing before frying.