Chili's Southwest Egg Rolls
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.
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- 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
- 1Cook 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.
- 2Sauté 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.
- 3Build 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.
- 4Melt in the cheese — Remove from heat and stir in the shredded cheese until melted and incorporated. Let the filling rest 10 minutes.
- 5Soften the tortillas — Wrap the tortillas in a damp cloth and microwave 45–60 seconds until pliable.
- 6Fill 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.
- 7Chill the rolls — Repeat with the remaining tortillas. Refrigerate the assembled rolls at least 1 hour before frying to help them hold shape.
- 8Fry — 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.
- 9Make the sauce — Blend or whisk together the mashed avocado, ranch mix, sour cream, milk, and lime juice until smooth. Season with salt.
- 10Slice and serve — Slice each roll diagonally before plating. Serve with the 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.