Chili's Southwest Egg Rolls

By Addie

"These aren't traditional egg rolls! Small flour tortillas are stuffed with an exciting blend of Southwestern-style ingredients, then deep fried until golden brown."

Ingredients

• 2 tablespoons vegetable oil
• 1 skinless, boneless chicken breast half
• 2 tablespoons minced green onion
• 2 tablespoons minced red bell pepper
• 1/3 cup frozen corn kernels
• 1/4 cup black beans, rinsed and drained
• 2 tablespoons frozen chopped spinach, thawed and drained
• 2 tablespoons diced jalapeno peppers
• 1/2 tablespoon minced fresh parsley
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/3 teaspoon salt
• 1 pinch ground cayenne pepper
• 3/4 cup shredded Monterey Jack cheese
• 5 (6 inch) flour tortillas
• 1 quart oil for deep frying

Preparation

Step 1

1. Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.

2. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.

3. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.

4. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.

5. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.

6. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
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REVIEWS:

I followed this recipe exactly, except I baked these at 450 degrees for 10 minutes instead of frying, and skipped the freezing part. I have also halved the cheese and doubled the spinach on some batches to make them a little healthier. Very good this way too. At others' suggestion, I served this with "Amy's Cilantro Cream Sauce" from this site. These were excellent and healthier than the original recipe. Very yummy!! Next time, I plan to add avocado to the rolls right before rolling. I think they'll be even better. :)



Sweet fancy Moses these are yummy! I tripled the ingredients and placed the filling in egg roll wrappers and ended up with about 2 dozen rolls. I baked them and served them with another reviewer's tip on a dipping sauce-the sour cream and salsa mixture. These were incredible! I plan on making more this week and freezing them. One note about freezing these-par bake them prior to popping them in the freezer so the egg roll wrapper doesn't break down. I can't wait to make (and eat!) these again. Thanks for sharing such a great recipe!



Wonderful recipe! I left out the spinach,since no one in the family likes it. We're cutting back on fat, so I baked them in the oven at 475 degrees for 15 minutes.They got crispy just like in a deep fat fryer. Served them with sour cream and guacamole! Thanks for sharing, Jackie!



Trust me on this -- make this recipe using eggroll wrappers instead of tortillas, roll them up eggroll style and fry them -- no need to freeze them. They are de-lish!! I usually leave out the spinach to make them like a nearby restaurant does. Yummy!!!



I made this recipe for dinner tonight and I was extremely pleased with the results. I did, however, modify the recipe slightly. I sauteed the chicken breast with a little salt, pepper and garlic powder. I also used canned chopped green chiles instead of red bell pepper, cilantro instead of parsley and I added a couple squirts of lime juice to the filling toward the final stage of cooking. I used creamed spinach and doubled the amount. I decided to bake them at 425 for 15 minutes (sprayed with cooking spray) and they were crispy and delicious. I served them with cilantro cream sauce from this site. I will definitely make these again and again!



Wow! This is a great recipe that I fix about once a week. The only thing I changed was no freezing and I bake at 350 covered for 20 to 25 minutes, and I remove the foil after 15 minutes so the tortillas get crispy. I serve with Ranch dressing or SW ranch.

This is just like Chili's! Delicious....I know how to make Philippine egg rolls, so it was a breeze for me to make this. I used egg rolls wrappers, added a little more spinach to make it healthy. Cilantro or parsley, it does not make a difference. Roll the egg rolls tight and seal the eggrolls using water (wet the end. I usually fry it, but lately, I sprayed them with cooking spray and bake...Yummy......For the sauce, I serve it with low fat Ranch dressing ( 1 cup dressing plus 1 TBS Chili powder.)



I had just bought a bunch of canned chicken from Costco and was looking for something to do with it. I just added the drained, canned chicken into the mixture in the pan and broke it apart. I highly recommend this. It also works well with rotisserie chicken from the grocery store. With one can of chicken I felt the need to double the onion (used yellow onion) and bell pepper and needed about 1/2 can or more of black beans. Also, I changed up the other ingredients a bit to suit our taste - eliminated spinach, jalapenos, parsley and cayenne and added 1/2 can diced green chiles, 1/4 tsp. onion powder and fresh ground pepper. Kept the measurements on the seasonings as listed in the recipe. I used soft taco sized flour tortillas but didn't stuff them as full as you would a burrito. I ended up with 6. No need to use toothpicks. Placed them in a 9 x 13 pan lined with heavy duty foil and sprayed with PAM and baked at 425 for about 15-20 minutes. If frozen (not necessary but good option) you'll need to cook longer. Excellent result considering you just cut out a ton of fat by not deep frying. Everybody loved them.

I used flour tortillas, not eggroll wrappers and it worked great. i left the toothpicks in to cook and served with a creamy dip (cilantro cream dip) i found on this website also. This as a little time consuming, but I made and froze them the night before, and it's worth all the effort!!! also, this recipe made 9 rolls for me. Make a triple or quadruple batch, you'll be glad you have them in the freezer!!

The entire family loves this! All four of my boys asked me to make this 3 days in a row. Thankfully I quadrupled the recipe and had left overs for them. Its a new family favorite. I did bake them, used cilantro instead of parsley and used green chiles instead of the jalapenos only because it was what I had. I also served with spanish rice 2 and Amy's cilantro cream sauce--both amazing and both from this site!

These were good but I did change a few things. First off, I trippled the recipe because I needed more than five. I also used eggroll wrappers instead and boiled my chicken instead of frying it. I also baked them instead of deep frying them. I also used extra virgin olive oil. Will definitely make again but will probably lower the amoung of jalapeno peppers.

Fantastic! As a vegetarian, I simply removed the chicken and opted to go with egg roll wrappers instead. Y-U-M!!!

I went with a couple other reviews that said to use egg roll wraps and canned chicken and bake it. Canned chicken & baking - yes. Egg roll wraps - no. Wonderful mixture though. I left out the jalapeno, chili and cayenne pepper since we're not fans of spicy and it was still VERY GOOD. I will definitely make this again.

Soooo good. Just like cheesecake factory! I doubled the recipe and I am so glad I did because it would only make 5 tiny egg rolls if you didn't... which would be way too much work. I also baked them and used whole wheat tortillas. Next time I will use less cheese to cut calories too. These are totally worth the effort!!

I made this for mother's day and it was a huge hit! I will definitely make these again. I used the egg roll wrappers and they were perfect!

These are delicious! We have served these at 3 different parties so far and they always go fast! I even triple the recipe! I followed the recipe exactly and they turned out great. It's nice to have a helper when making these because I manage to make quite a mess! I would recommend heating up the tortillas one or two at a time. They stated to tear when we were rolling them up if they dried out or cooled off too much.

AWESOME!! and easily adjusted for individual tastes.

I made these for an early Cinco de Mayo party this weekend and there wasn't a single one left. I followed the suggestions of other reviewers and tripled the ingredients, used egg roll wrappers, and baked them for 25 minutes covered, then an additional 15 uncovered. I also deleted the chicken, as I was serving w/chicken tacos and didn't want an overload. Our guests loved these - will definitely make again.

These were great! I eliminated the caynne and used only 1 tbs. Jalapeno, also added about 1/2 tsp of garlic.

These were fabulous! We didn't have time to freeze them so we substitued egg roll wrappers (instead of tortillas) and baked them for 20 minutes at 425 (turning 3/4 way through). Turned out great! Cut them in half and served with a mixture of ranch and sirracha for dipping. Definitely will make these again!

These little things rock! I would highly suggest to use egg roll wrappers. They are super easy to work with and look great. I sprayed the tops with Pam and baked at 475 for 10 min. I made guacamole to go with. Delicious!

This is the best recipe I've gotten off of this site and I've gotten many. These are outstanding. I made these for an appetizer for a dinner party and they were a HUGE hit. I kept some uncooked ones frozen (about a month) and just heated them up in the toaster oven yesterday for lunch. They don't even need to be fried to taste delicious. Next time, I'm going to spray them with Pam Olive oil spray before baking and see how they turn out. They were fantastic BOTH times I had them-fried or baked. (of course fried was a little better. :-)

Delicious! This was seasoned perfectly. The only change i made was using egg roll wrapers instead of tortillas. Tortillas just seemed like it would be to thick and hard to work with. Serve this with AR's Amy's cilantro cream sauce. It was sooo good!

I make these for a party recently, and there were gone instantly!!! I did substitute the spinach with fresh cilantro and used egg roll wrappers instead of tortillas. They were out of this world!!! I will make them for dinner in the future.

I've been a loyal subscriber to this site for years and this is the first time I've felt compelled to offer a review - THESE ARE FANTASTIC!!! I got lazy and didn't want to fry them (plus, why make something that could be healthy bad for you!?). We used the filling in the tortillas and ate like soft tacos with Amy's Cilantro Cream Sauce spread inside. THEY ARE JUST AS AMAZING SUBSTITUTING SHRIMP OR GRILLED FISH FOR THE CHICKEN. I can't recommend these enough!!!!

My only gripe is that this recipe didn't make more! These were so good. I served with Guacamole and a Cilantro Salad Dressing for dipping. I used large Egg Rolls instead of tortillas, so I didn't have to freeze them. I only got 4 large egg rolls (which looked like mini burritos). I don't like to deep fry, so I pan fried them and they turned out wonderfully. I think it would have been a lot more time consuming if I didn't have leftover shredded chicken and leftover black beans from last night's dinner. I will definitely be making these again--and will be doubling the recipe!

These SW Eggrolls were amazing!!! Only changes that I made were subbing cilantro in place of parsley and we did not fry them. Instead, we rolled the egrolls up and sprayed they were non stick cooking spray and baked! I sereved them with Jalapeno Cream Sauce and Spanish rice. SOOO good, and so much more healthy than Chili's version! Thank you for an incredible recipe.

Really liked these...they were time consuming, but I am so glad that I made the recipe scaled for 20. Even my picky kids tried them. I used egg roll wrappers and cilantro instead of parsley. I used a small paint brush to seal the edges with water, and fried them. 2 lbs of chicken, one whole box of frozen chopped spinach, thawed and drained. I made 21 rolls total, exactly enough to use up all of my egg wrappers. Made an avocado/ranch dip with 1 cup sour cream, 1/2 packet hidden valley ranch mix and an avocado & cilantro...gave it a whirl in the food processor and added a little milk to thin. Yum!

Loved them! I wanted vegetarian so I left out the chicken and the cheese. Used red and green pepper; I think I added extra cumin because we love cumin; CILANTRO instead of parsley; could have used a bit less corn. I ended up using about 17 large tortillas; I cooked the filling, rolled and refrigerated about two days in advance (to save prep time). Baked at 450* for 10 minutes - I found the whole wheat and low carb tortillas cooked very nicely, as they are a bit more thin than regular white tortillas. To serve, I cut them diagonally in halves. Served with Spicy Cilantro Dressing - really, really supe

Very Yummy!!!! We did not keep them in the fridge that long because we had no time. We also used an egg wash to keep the tortillas from opening when frying. Turned out GREAT!!!

Sooooo good! I have made many many recipes from this website, but this is the first one I took the time to review! They're that good. Here are the little changes I made: 1) I used canned chicken, so no need to cook; 2) extra red pepper; 3) double the spinach and I used fresh spinach - just rinse and place wet spinach in small pot. Cook over med-high heat for a few minutes, stirring occasionally, until wilted. Let cool and then squeeze dry; 4) diced green chilis instead of jalapenos; 5) cilantro instead of parsley; 6) Pepper Jack cheese; 7) wrap in egg roll wrappers; 8) bake 350* for 10 minutes, flip over, and cook another 10 minutes. I also made with Amy's cilantro lime sauce from this site. YUMMMM!

I follow this recipe almost entirely and it absolutely ROCKS! Only change: don't bother with tortillas and use actual egg roll wrappers. Spoon small amounts of mixture into wrapper and seal with a dab of whisked egg. No need to freeze. Just arrange them in an oversized tupperware with wax paper between stacked rows. Stick in fridge until ready to fry. It's a good idea to make a huge batch since there's so much chopping, etc. Freeze any extras. I'm no Rachel Ray, but I ALWAYS get compliments when I bring a batch of these babies to parties!

These were delicious! I followed other reviewers' advice and served it w/Amy Cilantro Cream Sauce and boy am I glad I did! it just took this recipe to the next level. Oh the only changes i made were that I didn't freeze it and i baked it at 350 for 15 mins instead of deep frying it.

Tastes just like the restaurant appetizer! I omitted the spinach, but kept to the recipe aside from that. I sprayed with Pam, baked for 15min @ 450 and they were perfect! Used Amy's Cilantro Cream Sauce from this site as a side- dh & the fam loved it, I prefer just sour cream.

Absolutely divine! I used about 1/3 c. fresh chopped spinach instead of frozen; 1 T. Jalapeno peppers diced; 1 T. cilantro instead of parsley; and egg roll wrappers instead of flour tortillas. Instead of deep frying, spray the pan with olive oil & also spray the tops of the wrappers with oil and bake at 450 for about 10-15 mins until lightly browned. They are wonderful with Amy's Cilantro Cream Sauce from this site.

Recipe was great. Next time I won't freeze them. Made with wonton wrappers. Everybody loved them, will for sure make them again.

Instead of deep frying, I used as a filling quesadilla style- browning the tortilla in a skillet with some nonstick spray and then slicing into triangle pieces. Served with ranch dressing spiced with cumin and chili powder. Excellent!

This would be 10 stars if I could give 10! I did change a few things, but none of them were things that would affect the overall taste of the original recipe. I omitted the bell pepper because we're not crazy about it, used leftover chicken that I'd roasted over the weekend and baked them at 450 for about 17 minutes. SO GOOD! They taste just like the ones we always enjoy at Chili's and are so much more quick to make than I'd have ever guessed. Thank you for a recipe we will have again and again.

These were really pretty good. I made them 3 different ways ... all baked, though ... I put some of the filling in flour tortillas, some in egg roll wrappers and some in phyllo (fillo) cups. Family didn't care for the ones in the tortillas, but the ones in wrappers and cups were devoured! Couldn't really taste the chicken, so I won't hesitate to make these without chicken if I don't have it on hand.





Amy's Cilantro Cream Sauce


"This cilantro cream sauce can be used as a dip, or as a sauce for fish or chicken. My husband eats it on everything he can consume! Taste and add additional seasoning if necessary. tomatillo sauce is usually spicy, so be prepared!"

* 1 (8 ounce) package cream cheese, softened
* 1 tablespoon sour cream
* 1 (7 ounce) can tomatillo salsa
* 1 teaspoon freshly ground black pepper
* 1 teaspoon celery salt
* 1/2 teaspoon ground cumin
* 2 teaspoons garlic powder
* 1 bunch fresh cilantro, chopped
* 1 tablespoon fresh lime juice



Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.


REVIEWS:

Cream cheese,cilantro and spices. How can you go wrong? I had no idea what a "bunch" of cilantro was precisely though; so I used about 1/2 cup (loosely packed)of fresh chopped; probably 20 pieces) Cilantro is a very strong, distinctive flavor and I probably could of used less. But, I love cilantro and I love med spicy salsas, so this is a dip that I will make again and again. I am just not sure if I like it best on "Southwestern Eggrolls" or for "Black Bean Pinwheels" best though... or maybe... on steak fajitas... or maybe on spicy-mesquite chicken tacos... Truly a fresh tasting, delicious dip for MANY different things! Just make sure you like the flavor of cilantro. Oh, FYI;this will be slightly "lumpy" if you do not have your cream cheese at room temperature. And, it will be AS spicy HOT AS THE BRAND YOU USE of tomatilla salsa (there are hundreds of different kinds;hot med, mild etc. just like any other salsa) Hope this helps you make it "5 star" for you... :)

Very good, but it makes too much, I think...my guests ate only about half...from the reviews I thought it would all be gone. will make again though, it's perfect with Southwest Eggrolls. I use salsa verde most of the time, because I've never been able to find tomatillo sauce.

Excellent recipe! We added 1 Tbsp. chopped jalapenos for some extra spice. Great with everything-- as a dip, spread, filling, sauce, etc. BTW, "tomatillo salsa" is also known as "Salsa Verde"-- definitely use the whole 7 oz. can to get the creamy consistency and delicious "green" taste.

I love this dip! I served it at our 4th of July party and everyone loved it. I made it again today and used only 1/4 tsp of cumin but added more sour cream and cream cheese and it was much better. Will be perfect on grilled chicken, fish and much more.

Oh my God, this is so good! I use it as a dip for lime tortilla chips and everyone loves it! The first time I made it, I couldn't find tomatillo salsa, so I used Pace Chipotle and it turned out great! Later, I did find the tomatillo salsa and it was just as great!

This sauce is great! I catered an office party and had so many requests for this recipe. Served with fresh vegetables & pita crisps as a dip. It will also be fantastic as a sauce for fresh fish & chicken.

This is great! It is even better if it sits for a day to let the flavors combine - but it usually doesn't last that long!

Wonderful! We are having a pool party as we speak and I just had to run in a drop a thank you line to Amykins! Thank you! I also used a food processor and did not have any trouble with it blending or not being creamy. Thank you again Amykins for giving us this wonderful recipe!

Easy to make and very delicious! Versatile sauce - can be a bread dip or a taco or burger sauce! I substituted garlic salt instead of powder - big mistake - too salty. It might be good if you substituted basil & sun-dried tomatoes for the cilantro also.