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
Scale
- 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