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Southwest eggroll cut in half with dipping sauce

Southwestern Egg Rolls (Chili's Copycat)

These Southwestern Eggrolls are just like the popular appetizer at Chili's, made with chicken, spinach, corn, and black beans. Now you don't have to go out to get them.
4.62 from 59 votes
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Course Appetizers
Cuisine American
Servings 4 Servings
Calories 504 kcal

Ingredients
  

For the seasoning:

  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper

For the Eggrolls:

  • 1 tablespoon cooking oil
  • 8 ounce chicken breast cubed
  • 1/2 cup canned or fresh corn rinsed and drained
  • 1/2 cup canned black beans rinsed and drained
  • 1/2 cup red bell pepper finely chopped
  • 1/2 cup onion finely chopped
  • 1/2 cup frozen spinach thawed, pressed and chopped
  • 2 jalapeno peppers diced
  • 1 tablespoon fresh cilantro minced
  • 3/4 cup Monterey Jack cheese shredded
  • 8 6-inch flour tortillas

For the dipping sauce:

  • 3 tablespoons Ranch dressing
  • 1/2 avocado
  • 1 tablespoon milk or water

Instructions
 

  • Preheat the oven to 400 degrees F.
  • Combine the spices in a bowl and mix well.
  • Finely chop the red bell pepper, onion, and cilantro. Everything should be roughly the same size.
  • The spinach should be thawed and squeezed of water, so it’s very dry. Then chop it finely as well.
  • In a large skillet over medium-high heat, add cooking oil and saute the chicken until it’s nearly cooked through. Then add all the filling ingredients and the spice mix. Stir it all together.
  • Allow it to cook for about 3 minutes, stirring occasionally, then turn the heat to medium-low. Add the cheese and stir to combine. Allow it to slowly melt into the mixture.
  • Add the filling to the flour tortillas. Be sure not to overstuff.
  • To roll, place the tortilla on a flat surface, fold the left and right edges over the ingredients on each end. Fold the flap closest to you over the top of the ingredients. Press the flap firmly against the filling and roll the wrap up tightly.
  • Once the wrapper is filled and rolled, give it a light squeeze to compact the ingredients together. You can run a little water on your finger along the edge to seal it.
  • Place each rolled tortilla on a baking sheet, sealed side down. Bake for 15-20 minutes, until slightly toasted on the outside.
  • Transfer to a wire rack to cool. Slice in half at a diagonal to serve.
  • To make the dipping sauce, add Ranch dressing and avocado (plus a litle milk or water, if necessary) to a blender or food processor. Blend for one minute. Serve in a small bowl.

Nutrition

Calories: 504kcalCarbohydrates: 43gProtein: 26gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 58mgSodium: 1142mgPotassium: 684mgFiber: 7gSugar: 5gVitamin A: 3330IUVitamin C: 31mgCalcium: 299mgIron: 4mg
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