So, About These Eggrolls… Let’s Get Chatty

Alright, picture this: you’re flopped on the couch after a long week, mildly grumpy, and all you can think of is those famous Chili’s Southwest Eggrolls. Yeah, I’m talking about those little crispy bites of joy. Once, I tried making them after a wild day chasing my dog (not a good idea to leave the chicken out on the counter, trust me), and they still turned out so tasty I had to stop myself from eating the whole batch. My sister calls them “dangerously snackable”—which I think is the highest praise coming from her. Sometimes I wonder, did the chef who thought up this combo just empty the fridge into a tortilla, or was it pure brilliance?

Why I Actually Keep Making These. Over and Over.

I make these Southwest Eggrolls any time the weather is cold, I’m hungry, or honestly, whenever my nephews come over and look at me with those puppy eyes. They’re the only “vegetables” I can get into my family without hearing complaints! (In fact, if I even hint there’s spinach in these, my husband will make a face, but—joke’s on him—it’s in there every time.)

Oh, one thing that drives me nuts: rolling them up! For the longest time, my filling always oozed out and made a mess, but I swear, the right wrap-and-tuck method really helps. And if you want to get your hands messy, this is your moment.

What You’ll Need For These (Plus My Go-To Swaps)

2 cups cooked chicken breast (shredded)
(Sometimes I’ll just use rotisserie chicken; or leftover grilled chicken from Taco Tuesday—who’s judging?)
1 cup frozen corn, thawed

(Canned works fine, just drain it! My grandma, for some reason, swore by Green Giant, but who can really tell?)
1 cup black beans, rinsed and drained
1/2 cup red bell pepper, diced (or yellow, or whatever sad pepper is getting soft at the back of your fridge)
1/2 cup fresh spinach, chopped

(Baby spinach if you want, but honestly, frozen works if thawed/dried well. I won’t tell.)
1 cup shredded Monterey Jack cheese (cheddar’s fine too, or that pre-blended Mexican cheese—use what you’ve got)
2 green onions, sliced
1 tablespoon jalapeno, minced (optional—but I always add more than I plan, I like things spicy!)
1 teaspoon ground cumin
1 teaspoon chili powder
Salt & pepper, to taste (and honestly, a little sprinkle of garlic powder if I’m in the mood)
6-8 large flour tortillas (burrito style—I once tried with corn tortillas and, uh, let’s just say… never again)
Oil for frying (vegetable or canola—I’ve tried olive oil, but it makes them taste a bit funny, so I don’t anymore)

How I Put These Together (With Plenty of Tasting Along the Way)

Mix the filling: Toss your chicken, corn, black beans, red bell pepper, spinach, cheese, green onion, and jalapeno into a big bowl. Add in the cumin and chili powder (plus the garlic powder if you’re feeling rebellious—highly recommend it). Salt and pepper too. Stir it up! Honestly, this is the part where I usually sneak a taste or two, just to check if it needs more spice. Or just because, really.
Warm up the tortillas: You could microwave them under a damp paper towel for 20-30 seconds, or just throw them in a dry pan for a few mins. This helps them not split when rolling—speaking from experience here.
Roll ’em up: Spoon about a hefty 1/3 cup of filling onto each tortilla. Fold along the sides, then roll it up tight like a little burrito, tucking in the ends. Don’t worry if a bean pops out, it happens to everyone. (Actually, I sometimes overstuff these…c’est la vie.)
Seal the deal: If you want them extra crispy (I do), I’ll even chill them in the fridge 30 mins or so—helps ‘em stay together when frying. You don’t have to, though.
Fry: Heat about 1/2 inch of oil in a heavy skillet—medium heat is good. Give it a minute; you want it hot but not smoking (if the first one turns dark fast, turn the heat down). Add 2-3 rolls at a time, seam-side down. Cook ‘til gorgeous and golden, 3-5 minutes per side, then flip and repeat. Drain on a wire rack or, let’s be honest, a plate with whatever napkins are handy.
Serve: Slice in half on a diagonal for that signature Chili’s look. Or just eat it as is; no one’s judging.

A Few Things I’ve Learned—Don’t Judge My Fails

I once tried air-frying these—eh, they get crisp but not nearly as golden. Oven works too, at 400°F for 20-25 mins. But frying? Frying is king here. Sorry.
Don’t use too much cheese or things get gluey. Been there, scraped that off the pan.
Overstuffing is a constant battle. Less is more, apparently (I’m still learning this one).

Weird Ways I’ve Tweaked the Recipe—Some Good, Some Not

Sometiems I swap the chicken for shredded pork. Tasty! Chickpeas work for a vegetarian take (just season them well, or they’ll be kind of…meh).
Beef—just didn’t feel right. A little greasy, maybe.
I once added sautéed mushrooms. Not traditional, but added a nice earthy thing. Kids were suspicious though.

Do You Really Need Fancy Tools?

I use my old cast iron skillet for frying because it holds heat so well. But honestly, any heavy-bottomed pan does the job. If you don’t have a wire rack, just prop the rolls up on a couple of forks crisscrossed over a plate. It’s not fancy, but it works.

How to Store (Not That They Last Long…)

If by some miracle you have leftovers, wrap ‘em in foil or an airtight container. Fridge: 2-3 days, tops. Freezer also works—just thaw, then bake or re-fry. But seriously, in my house these are lucky to see the sunrise twice.

I Love Serving These With…

Always with avocado ranch dip. Sometimes I make it, sometimes I cheat and go for this recipe from Hidden Valley. Salsa or even just sour cream works fine too. Our oddest tradition: my uncle dips his in honey mustard, which is strange but actually…not bad? You do you.

Hard-Won Pro Tips I Wish I’d Learned Earlier

I rushed the frying once—oof, major oil splatter. Let the oil heat up fully and don’t overcrowd.
Let the rolls chill before frying if you can. They hold together way better.
Oh, and don’t panic if the first batch gets a tiny bit too dark—you can usually just lower the heat and keep going.

FAQ—You Actually Asked, I Actually Answered

Can you bake instead of fry?: You sure can! 400°F, 20-25 min. They stay pretty crisp if you spray them with oil first. Not exactly the same as fried, but still delish.
My eggrolls burst—what did I do wrong?: Usually overstuffing or frying too hot. Try chilling them next time and make sure the oil isn’t smoking, okay?
Can I make these ahead?: I sometimes roll them in the morning, stick in the fridge, and fry before dinner. Freezes well, too.
Any brand you recommend for tortillas?: Honestly, any large burrito wraps work fine. I use Mission a lot because they’re always on sale (see here), but local brands work just as well.
How spicy are these?: Up to you! I like them with plenty of jalapeno but you can absolutely leave it out if you’re cooking for spice-averse folks. (Or do half and half.)

That’s it, I think. Unless I forgot something—knowing me, I probably did, but you’ll figure it out. Just remember, cooking’s as much about winging it as following the rules. And if you need a video visual, I love the step-by-step at Tastes of Lizzy T (though her kitchen is tidier than mine—fair warning). Happy snackin’!