Table of Contents
- Make Chili’s Southwest Eggrolls at Home: A Game-Day Favorite!
- Why This Recipe Delivers Authentic Southwest Flavor
- Essential Ingredients & Smart Swaps
- Step-by-Step Southwest Eggroll Baking Guide
- Expert Tips for the Best Baked Eggrolls
- What to Serve With Your Southwest Eggrolls
- Storing & Reheating Baked Eggrolls
- Southwest Eggrolls FAQ
Make Chili’s Southwest Eggrolls at Home: A Game-Day Favorite!
Get ready to bring the vibrant, bold flavors of your favorite restaurant appetizer right into your kitchen! These aren’t just any eggrolls; we’re talking about the iconic Chili’s Southwest Eggrolls, reimagined for the home baker. Imagine sinking your teeth into a perfectly crisp, oven-baked shell, followed by an explosion of creamy, spiced chicken, black beans, corn, and gooey Monterey Jack cheese. The aroma alone will transport you straight to a cheering crowd, making these the ultimate game-day hero or a fantastic family dinner starter. And guess what? We’re baking them, so you get all the crunch without the deep-fried guilt. For more amazing culinary adventures, See more good recipes here !
Why This Recipe Delivers Authentic Southwest Flavor
- Perfectly Baked Crispness: We achieve that golden, bubbly exterior without a fryer, thanks to a few expert baking tricks that guarantee a satisfying crunch in every bite.
- Masterful Flavor Balance: This recipe carefully balances the smoky, savory notes of chili powder and cumin with the freshness of cilantro and the subtle sweetness of corn, just like the original.
- Creamy, Rich Filling: The combination of tender chicken, melty cheese, and a touch of cream cheese creates an irresistibly smooth and flavorful interior that contrasts beautifully with the crispy wrapper.
- Effortless Preparation: Utilizing shortcuts like pre-cooked rotisserie chicken means less time in the kitchen and more time enjoying your delicious creations.
Essential Ingredients & Smart Swaps
Here is what you need and why:
The Chicken: For unbeatable ease and flavor, a pre-cooked rotisserie chicken is your secret weapon. Shredded, it becomes the hearty base of our eggrolls. If you don’t have rotisserie chicken, you can easily boil or bake about 1.5 lbs of boneless, skinless chicken breast or thighs and then shred them.
Beans & Corn: We’re going for classic Southwest flair with canned black beans (rinsed and drained, of course) and frozen corn kernels (thawed). You could certainly use fresh, cooked corn off the cob for an extra burst of freshness, but frozen or canned works perfectly and saves time.
Cheese Power: Monterey Jack cheese is the star here. Its mild flavor and fantastic melt make it ideal for our creamy filling. A blend with some cheddar or even a spicier pepper jack would also be delicious if you want to dial up the heat.
Southwest Spices: A powerful blend of chili powder, cumin, smoked paprika, garlic powder, and onion powder creates that signature deep, earthy, and slightly smoky flavor profile. Don’t skimp on these; they are the heart of the Southwest taste!
Egg Roll Wrappers: The unsung hero! These thin, pliable sheets are key to that amazing crispness. You’ll find them in the refrigerated section of most grocery stores, usually near the produce or tofu. Ensure they are fresh and not dried out for easy rolling and baking. Spring roll wrappers are not the same; ensure you buy eggroll wrappers.
Oil for Brushing: Vegetable oil or olive oil brushed on the wrappers is crucial for achieving that beautiful golden-brown, crispy exterior without deep frying. It helps conduct the heat and gives them that fried look and texture.
Cream Cheese & Cilantro: A touch of cream cheese adds a beautiful creaminess to the filling, binding everything together. Freshly chopped cilantro brightens up the entire dish with its distinctive herbal notes. Don’t skip the fresh cilantro unless you’re a cilantro-hater!
Step-by-Step Southwest Eggroll Baking Guide
Follow these step-by-step photos:
1. Prep Your Filling: Shred, Mix, and Season
Start by shredding your cooked chicken into small, manageable pieces. In a large bowl, combine the shredded chicken, rinsed black beans, thawed corn, shredded Monterey Jack cheese, softened cream cheese, and finely chopped cilantro. Add all your Southwest spices (chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper). Mix everything thoroughly until well combined. The cream cheese should be evenly distributed, helping to bind the filling. Give it a taste and adjust seasonings if necessary – this is where the flavor truly comes alive!
2. Roll ‘Em Up: Visual Cues for Perfect Wraps
Lay an egg roll wrapper on a clean surface with one corner pointing towards you (diamond shape). Place about 2-3 tablespoons of filling just below the center. Fold the bottom corner up over the filling, tucking it in snugly. Then, fold in the left and right corners towards the center. Now, firmly roll the wrapper upwards from the bottom, creating a tight log. Before you reach the top corner, moisten the edges with a little water to create a seal. Continue rolling until the eggroll is sealed. A tight roll prevents the filling from escaping during baking and ensures a crisp result.
3. Baking for Crispy Perfection: Temperature and Timing Tips
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking. Arrange your rolled eggrolls in a single layer on the prepared baking sheet, ensuring they aren’t touching. Lightly brush the tops and sides of each eggroll with vegetable or olive oil. This oil is key to achieving that golden-brown, bubbly, and crispy exterior. Bake for 18-25 minutes, flipping them halfway through, until they are beautifully golden brown and crispy on all sides. Keep a close eye on them towards the end, as ovens can vary.
4. The Dipping Sauce: Quick and Zesty
While your eggrolls are baking, whip up a quick and zesty dipping sauce. For a classic Chili’s-inspired experience, combine mayonnaise, a touch of ranch dressing, a squeeze of lime juice, and a sprinkle of chopped cilantro and a pinch of cayenne for a kick. Mix well and refrigerate until serving. This creamy, tangy sauce perfectly complements the savory eggrolls.
Expert Tips for the Best Baked Eggrolls
- Don’t overfill: Too much filling makes them difficult to roll and prone to bursting. About 2-3 tablespoons per wrapper is ideal.
- Seal wrappers tightly: Use a tiny bit of water or egg wash on the edges to ensure a secure seal. This prevents delicious filling from escaping.
- Brush evenly with oil: A light, even coating of oil ensures uniform crisping and browning all over the wrapper.
- Use parchment paper for non-stick baking: This prevents sticking and makes cleanup a breeze, ensuring your beautifully baked eggrolls lift off easily.
- Preheat your oven thoroughly: A hot oven from the start is essential for immediate crisping and even cooking.
- Don’t overcrowd the baking sheet: Give each eggroll space to breathe (and crisp up) by baking in batches if necessary.
What to Serve With Your Southwest Eggrolls
These Chili’s Southwest Eggrolls are delicious on their own, but pairing them with the right dips and sides truly elevates the experience:
- Creamy Cilantro-Lime Ranch: This is an absolute must! Combine 1/2 cup mayonnaise, 1/4 cup sour cream or plain Greek yogurt, 2 tablespoons ranch dressing, 1-2 tablespoons fresh lime juice (to taste), 2 tablespoons chopped fresh cilantro, and a pinch of salt and pepper. Blend until smooth. This tangy, herbaceous dip is the perfect counterpoint to the savory eggrolls.
- Salsa Options: A fresh pico de gallo or a smoky roasted salsa adds a vibrant, zesty kick.
- Guacamole: Rich, creamy guacamole provides a cooling contrast and a luxurious texture.
- Extra Lime Wedges: A squeeze of fresh lime juice over the top just before eating brightens everything.
- Black Bean & Corn Salad: For a lighter side, a simple salad of black beans, corn, red onion, and bell peppers dressed with lime vinaigrette would be perfect.
Storing & Reheating Baked Eggrolls
Storing: Leftover Chili’s Southwest Eggrolls should be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze them after baking. Place cooled eggrolls on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They will keep for up to 2-3 months.
Reheating: To maintain that cherished crispness, avoid the microwave for reheating! The best methods are:
- Oven: Preheat oven to 350°F (175°C). Place eggrolls on a baking sheet and heat for 10-15 minutes, or until heated through and re-crisped. If reheating from frozen, it will take closer to 20-25 minutes.
- Air Fryer: An air fryer is fantastic for reheating! Place eggrolls in a single layer in the air fryer basket and air fry at 350°F (175°C) for 5-8 minutes, shaking the basket halfway through, until hot and crispy.
Southwest Eggrolls FAQ
Can I air fry these?
Can I make them ahead?
What other fillings can I use?
Chili’s Southwest Eggrolls (Baked)
- Total Time: 45 minutes
- Yield: 12 eggrolls 1x
Description
Learn to recreate the iconic Chili’s Southwest Eggrolls at home with this easy, baked recipe. Enjoy crispy wrappers filled with a savory blend of chicken, beans, corn, and cheese.
Ingredients
- 1 ½ cups shredded cooked chicken (from 1 rotisserie chicken)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 cup shredded Monterey Jack cheese
- 4 ounces cream cheese, softened
- ¼ cup chopped fresh cilantro
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and black pepper to taste
- 12 egg roll wrappers
- 2 tablespoons vegetable or olive oil, for brushing
- For Cilantro-Lime Ranch (Optional):
- ½ cup mayonnaise
- ¼ cup sour cream or plain Greek yogurt
- 2 tablespoons ranch dressing
- 1–2 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
- Pinch of cayenne pepper (optional)
- Salt and pepper to taste
Instructions
- 1. Prepare the Filling: In a large bowl, combine shredded chicken, black beans, corn, Monterey Jack cheese, softened cream cheese, cilantro, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix thoroughly until all ingredients are well combined and the cream cheese is evenly distributed. Taste and adjust seasonings as needed.
- 2. Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- 3. Assemble Eggrolls: Lay an egg roll wrapper flat on a clean surface in a diamond shape. Place about 2-3 tablespoons of the filling just below the center of the wrapper. Fold the bottom corner up over the filling, tucking it in snugly. Fold in the left and right corners towards the center, then tightly roll the wrapper upward from the bottom. Before you reach the top corner, moisten the remaining top edges with a little water to seal. Continue rolling until completely sealed into a tight log. Repeat with remaining wrappers and filling.
- 4. Bake Eggrolls: Arrange the rolled eggrolls in a single layer on the prepared baking sheet, ensuring they do not touch. Lightly brush the tops and sides of each eggroll with vegetable or olive oil.
- 5. Bake to Crispy Perfection: Bake for 18-25 minutes, flipping them halfway through, until they are golden brown and crispy on all sides. Keep a close eye on them as oven temperatures can vary.
- 6. Prepare Dipping Sauce (Optional): While eggrolls bake, whisk together mayonnaise, sour cream (or Greek yogurt), ranch dressing, lime juice, cilantro, cayenne pepper (if using), salt, and pepper in a small bowl until smooth.
- 7. Serve: Let the eggrolls cool for a few minutes before serving with the Cilantro-Lime Ranch or your favorite dipping sauce. Enjoy!
- Prep Time: 20 mins
- Cook Time: 25 mins