---
project: "[[00_MANIFEST-recipes]]"
folder: "[[00_INDEX-appetizers-recipes]]"
title: Chili's Southwest Egg Rolls
pack: founders-pack
servings: 5
ingredients:
  - "***Egg Rolls***"
  - 1 boneless, skinless chicken breast (about 8 oz), cooked and diced
  - ¾ cup shredded jalapeño Jack cheese
  - ⅓ cup frozen corn kernels, thawed and drained
  - ¼ cup canned black beans, rinsed and drained
  - 2 tbsp frozen chopped spinach, thawed and squeezed dry
  - 2 tbsp minced red bell pepper
  - 2 tbsp minced green onion
  - 2 tbsp diced pickled jalapeño
  - 1 tbsp fresh cilantro, minced
  - ½ tsp ground cumin
  - ½ tsp chili powder
  - ⅓ tsp salt
  - 1 pinch cayenne pepper
  - 5 six-inch flour tortillas
  - 1 quart vegetable oil, for deep frying
  - Water, for sealing
  - "***Avocado Ranch Sauce***"
  - 1 ripe avocado, mashed smooth
  - 1 packet ranch dressing mix (1 oz)
  - ½ cup sour cream
  - ¼ cup milk
  - Juice of 1 lime
  - Salt to taste
instructions:
  - "**Cook the chicken** — Cook the chicken breast in a skillet over medium heat with 1 tbsp oil, about 5 minutes per side until cooked through. Let rest, then dice finely."
  - "**Sauté the aromatics** — In a large skillet over medium heat, warm the remaining oil and sauté the red bell pepper and green onion for 3–4 minutes until softened."
  - "**Build the filling** — Add the diced chicken, corn, black beans, spinach, jalapeño, cilantro, cumin, chili powder, salt, and cayenne. Stir and cook 5 minutes until well combined and heated through."
  - "**Melt in the cheese** — Remove from heat and stir in the shredded cheese until melted and incorporated. Let the filling rest 10 minutes."
  - "**Soften the tortillas** — Wrap the tortillas in a damp cloth and microwave 45–60 seconds until pliable."
  - "**Fill and roll** — Place one tortilla flat. Spoon about ⅓ cup filling slightly below center. Fold in the sides, then roll tightly from the bottom up. Seal the edge with a dab of water. Secure with a toothpick."
  - "**Chill the rolls** — Repeat with the remaining tortillas. Refrigerate the assembled rolls at least 1 hour before frying to help them hold shape."
  - "**Fry** — Heat oil in a heavy-bottomed pot to 350°F. Fry the egg rolls in batches, turning occasionally, until golden brown, about 7–8 minutes. Remove the toothpicks after frying. Drain on a wire rack."
  - "**Make the sauce** — Blend or whisk together the mashed avocado, ranch mix, sour cream, milk, and lime juice until smooth. Season with salt."
  - "**Slice and serve** — Slice each roll diagonally before plating. Serve with the avocado ranch sauce."
protein:
  - chicken
active-preparation-minutes: 30
passive-preparation-minutes: 10
cook-time-minutes: 20
equipment:
  - stove
storage-location: fridge
storage-method: airtight-container
fridge-life-days: 3
source: chilis
tags:
  - party
  - comfort
  - game-day
notes:
  - "summary: A Chili's copycat: chicken, jalapeno Jack, corn, black beans, and spinach rolled tight in flour tortillas and deep-fried into a flauta-style roll, served sliced with avocado ranch sauce."
  - Chili's uses flour tortillas rolled tight, not traditional egg roll wrappers — the result is a flauta-style roll with a flour-tortilla shell rather than a wonton-wrapper crunch.
  - The 1-hour refrigerator rest before frying is important; it firms the roll so it doesn't unravel in the oil.
  - "Reheating: air fryer at 350°F for 5 minutes recovers most of the crispness. Microwave makes them soggy."
---