Chilis Southwest Eggrolls recipe
Discover how to make Chilis Southwest Eggrolls recipe . A delicious recipe with detailed instructions.
30
Prep Time
20
Cook Time
50
Total Time
12
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Chilis Southwest Eggrolls recipe . A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add diced red and green bell peppers, red onion, and jalapeño (if using). Sauté for 5-7 minutes, until vegetables are softened and fragrant.
Step 2
2. Combine Filling Ingredients: In a large mixing bowl, combine the sautéed vegetables, black beans, corn, shredded chicken, Monterey Jack cheese, pepper jack cheese, cilantro, chili powder, cumin, garlic powder, cayenne pepper (if using), salt, and black pepper. Mix well until all ingredients are evenly distributed.
Step 3
3. Assemble the Eggrolls: Lay an eggroll wrapper on a clean surface with one corner pointing toward you (diamond shape). Place about 1/4 cup of the filling in the center of the wrapper. Fold the bottom corner up over the filling, then fold in the left and right corners. Roll the wrapper tightly toward the top corner, sealing the edge with a dab of water. Repeat with remaining wrappers and filling.
Step 4
4. Make the Southwest Ranch Dipping Sauce: In a medium bowl, whisk together mayonnaise, sour cream, buttermilk, cilantro, lime juice, chili powder, cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper until smooth. Cover and refrigerate until ready to serve.
Step 5
5. Fry the Eggrolls: Pour vegetable oil into a deep skillet or pot to a depth of about 2 inches. Heat oil to 350°F (175°C). Carefully place 3-4 eggrolls in the hot oil at a time, frying for 2-3 minutes per side, or until golden brown and crispy. Remove with tongs and drain on a paper towel-lined plate.
Step 6
6. Serve: Arrange the hot eggrolls on a platter with the Southwest ranch dipping sauce on the side. Garnish with extra cilantro if desired.
You Must Know
- ✓For extra crispiness, double-wrap the eggrolls by using two wrappers per roll.
- ✓Ensure the oil is at the correct temperature (350°F) to prevent soggy eggrolls.
- ✓Let the filling cool slightly before assembling to avoid soggy wrappers.
Chef's Notes
For extra crispiness, double-wrap the eggrolls by using two wrappers per roll.
Ensure the oil is at the correct temperature (350°F) to prevent soggy eggrolls.
Let the filling cool slightly before assembling to avoid soggy wrappers.
Serving Suggestions
Serve these Southwest eggrolls as a party appetizer, game day snack, or alongside a fresh green salad for a light meal. Pair with cold margaritas, iced tea, or a crisp lager.
Nutritional Info (Per Serving)
320
Calories
12g
Protein
28g
Carbs
18g
Fat
Tags
Lily
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More Appetizers Recipes
Chilis Southwest Eggrolls recipe
Discover how to make Chilis Southwest Eggrolls recipe . A delicious recipe with detailed instructions.
Ingredients (29)
Instructions
- Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add diced red and green bell peppers, red onion, and jalapeño (if using). Sauté for 5-7 minutes, until vegetables are softened and fragrant.
- Combine Filling Ingredients: In a large mixing bowl, combine the sautéed vegetables, black beans, corn, shredded chicken, Monterey Jack cheese, pepper jack cheese, cilantro, chili powder, cumin, garlic powder, cayenne pepper (if using), salt, and black pepper. Mix well until all ingredients are evenly distributed.
- Assemble the Eggrolls: Lay an eggroll wrapper on a clean surface with one corner pointing toward you (diamond shape). Place about 1/4 cup of the filling in the center of the wrapper. Fold the bottom corner up over the filling, then fold in the left and right corners. Roll the wrapper tightly toward the top corner, sealing the edge with a dab of water. Repeat with remaining wrappers and filling.
- Make the Southwest Ranch Dipping Sauce: In a medium bowl, whisk together mayonnaise, sour cream, buttermilk, cilantro, lime juice, chili powder, cumin, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper until smooth. Cover and refrigerate until ready to serve.
- Fry the Eggrolls: Pour vegetable oil into a deep skillet or pot to a depth of about 2 inches. Heat oil to 350°F (175°C). Carefully place 3-4 eggrolls in the hot oil at a time, frying for 2-3 minutes per side, or until golden brown and crispy. Remove with tongs and drain on a paper towel-lined plate.
- Serve: Arrange the hot eggrolls on a platter with the Southwest ranch dipping sauce on the side. Garnish with extra cilantro if desired.
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