There’s something about Chili’s Southwest Eggrolls that takes you right back to those fun, casual dinners with friends and family—the kind where the appetizers were just as memorable as the main course. These crispy, golden eggrolls packed with tender chicken, melty cheese, and flavorful veggies have become a cult favorite for good reason.

This recipe brings that restaurant-style comfort straight into your kitchen, making it easy to recreate those feel-good moments at home. Whether you’re hosting game night, planning a party spread, or just craving a savory snack, these eggrolls are a surefire crowd-pleaser. The best part? You can make a batch ahead of time and freeze them, so that snack craving never goes unanswered.

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Growing up, my family had a tradition: every Friday night was appetizer night. We’d lay out a whole spread—nachos, dips, sliders—and these Southwest Eggrolls were always the star of the show. Crunchy on the outside, warm and gooey on the inside, and bursting with Southwestern flavor, they were the first thing to disappear. Recreating this recipe at home always brings back those cozy memories, and I hope it does the same for you.

Why You’ll Love This Recipe:

Crispy, cheesy perfection: The texture is unbeatable—golden and crisp outside, creamy and flavorful inside.
Make-ahead magic: These eggrolls freeze beautifully, making them a perfect prep-ahead party snack.
Customizable: Switch up the fillings to suit your taste or dietary needs.
A total crowd-pleaser: These are the kind of appetizers that make people hover by the snack table.
Family-friendly: Kids and adults both devour them—no coaxing required.

INGREDIENTS YOU’LL NEED:

2 tablespoons vegetable oil
1 boneless, skinless chicken breast, cooked and shredded
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn, thawed
1/4 cup black beans, rinsed and drained
2 tablespoons chopped spinach (fresh or frozen and thawed)
2 tablespoons diced green chiles
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1 dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
5–6 large flour tortillas
Vegetable oil, for frying

HOW TO MAKE CHILI’S SOUTHWEST EGGROLLS:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Sauté the Veggies and Chicken
In a medium skillet, heat 2 tablespoons of oil over medium heat. Add the red bell pepper and green onion. Sauté them until they’re soft and fragrant, about 2–3 minutes. Stir in the shredded chicken, corn, black beans, spinach, green chiles, and all the seasonings—cumin, chili powder, salt, and a dash of cayenne for a little kick.

This mixture will start smelling amazing right away. Cook it for another 4–5 minutes until everything is heated through and well mixed. Remove from heat and let it cool slightly.

Step 2: Mix in the Cheese
Once your filling mixture has cooled just a bit, stir in the shredded Monterey Jack cheese. You want it melty but not so hot that it starts to get stringy—just enough to hold everything together in a deliciously cheesy blend.

Step 3: Roll ‘Em Up
Lay out your flour tortillas and place about 2–3 tablespoons of filling in the center of each one. Fold in the sides and then roll tightly from the bottom up, like a burrito. You want them snug so they don’t fall apart while frying.

Step 4: Chill to Seal
Place your rolled eggrolls seam-side down on a baking sheet and refrigerate them for at least 30 minutes. This helps them stay sealed when you fry them, and it also helps develop that extra-crispy exterior.

Step 5: Fry Until Golden
In a deep skillet or fryer, heat vegetable oil to 350°F. Carefully place 2–3 eggrolls at a time into the oil, seam-side down. Fry for 2–3 minutes per side or until golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels.

Step 6: Slice and Serve
Let the eggrolls cool for a few minutes before slicing them in half on the diagonal. Serve warm with your favorite creamy avocado ranch or chipotle dip.

HELPFUL TIPS:

Make it ahead: You can prep the filling a day in advance and assemble the eggrolls when ready.
Bake instead of fry: Brush with a little oil and bake at 425°F for 15–18 minutes, flipping halfway through.
Air fryer friendly: Cook at 390°F for about 8–10 minutes, until crispy.
Want extra crunch? Chill the rolled eggrolls in the freezer for 10 minutes before frying.

DETAILS:

Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes (plus chill time)
Yield: 5–6 eggrolls
Category: Appetizer
Method: Frying (with bake and air fryer options)
Cuisine: American, Southwestern
Diet: Halal-friendly (no pork, no alcohol)

NOTES:

For a vegetarian version, just skip the chicken and double up on the beans and veggies.
For a spicy twist, add diced jalapeños or a splash of hot sauce to the filling.

NUTRITIONAL INFORMATION: (Per serving – 1 eggroll)

Calories: 280
Fat: 15g
Carbohydrates: 22g
Protein: 13g
Fiber: 3g
Sugar: 1g
Sodium: 430mg

FREQUENTLY ASKED QUESTIONS:

Can I freeze these eggrolls?
Absolutely! Assemble them, wrap tightly in plastic wrap, and freeze before frying. When ready to cook, let them thaw for about 10 minutes, then fry or bake.

What dipping sauce goes best?
A creamy avocado ranch is a classic pairing. You can also whip up a quick chipotle mayo or spicy yogurt dip for extra flavor.

Can I use store-bought rotisserie chicken?
Yes! It’s a great time-saver and adds a nice seasoned flavor to the mix.

STORAGE INSTRUCTIONS:

Store leftover cooked eggrolls in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 375°F for best crispiness.

For longer storage, freeze uncooked or cooked eggrolls wrapped tightly and placed in a freezer-safe bag. Use within 2 months for the best taste.

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CONCLUSION

These Chili’s Southwest Eggrolls are more than just a fun appetizer—they’re a little bite of nostalgia, comfort, and Southwest flavor all rolled into one. Whether you’re making them for a party or just treating yourself to something crave-worthy at home, they’re bound to be a hit. Once you taste that cheesy, crunchy goodness, you’ll be hooked—and so will anyone lucky enough to grab one off your platter.