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Chilis Southwest Eggrolls

Irresistible Chilis Southwest Eggrolls for Epic Flavor Fun

Chilis Southwest Eggrolls are crispy, flavorful snacks that are perfect for gatherings, easily customizable for dietary needs.
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Prep Time 30 minutes
Cook Time 20 minutes
Refrigeration Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 eggrolls
Course: Appetizers
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggrolls
  • 12 count eggroll wrappers Spring roll wrappers can be used as a substitute.
  • 1 tablespoon olive oil Can substitute with vegetable or canola oil.
  • 1 count red bell pepper Any bell pepper variety works.
  • 1 count green bell pepper Feel free to swap with yellow or orange peppers.
  • 1 count red onion Yellow onion can be substituted for milder taste.
  • 1 count jalapeño pepper Can be substituted with green chilies.
  • 1 cup black beans Pinto beans can be used instead.
  • 1 cup corn Frozen corn is a great alternative.
  • 2 cups cooked chicken breast Diced tofu can be used for a vegetarian option.
  • 1 cup Monterey Jack cheese May be swapped for cheddar.
  • 1 cup Pepper Jack cheese Mozzarella may be used instead.
  • 1 bunch fresh cilantro Parsley can be used as a substitute.
  • 2 teaspoons chili powder Taco seasoning can be used as an alternative.
  • 1 teaspoon cumin Paprika can be substituted.
  • 1 teaspoon garlic powder Fresh garlic is a good substitute.
  • 0.5 teaspoon cayenne pepper Omit for a milder flavor.
  • to taste salt and black pepper Sea salt can be used for better flavor.
For the Creamy Dipping Sauce
  • 0.5 cup mayonnaise Greek yogurt can replace for lighter texture.
  • 0.5 cup sour cream Plain yogurt can be used as a substitute.
  • 0.25 cup buttermilk Substitute with milk mixed with lemon juice.
  • 2 tablespoons lime juice Lemon juice is a suitable alternative.
  • 1 teaspoon onion powder Add fresh onion for stronger taste.
For Frying
  • as needed vegetable oil Any high smoke point neutral oil.

Equipment

  • Large skillet
  • Mixing Bowl
  • pot for frying

Method
 

Preparation
  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté chopped red and green bell peppers along with diced red onion until they soften and start to become translucent, about 5-7 minutes.
  2. Stir in 1 cup of drained black beans and 1 cup of corn into the skillet, cooking for an additional 2-3 minutes.
  3. Next, add 2 cups of shredded cooked chicken to the skillet, along with chili powder, cumin, garlic powder, cayenne, and a pinch of salt and pepper. Stir everything together and cook for another 2-3 minutes.
  4. Once heated, turn off the heat and stir in 1 cup of melted Monterey Jack cheese, 1 cup of Pepper Jack cheese, and a handful of chopped fresh cilantro. Set aside to cool slightly.
  5. Lay an eggroll wrapper on a clean surface in a diamond shape, with one corner facing you. Place about 2 tablespoons of the cooled filling near the corner and roll tightly.
  6. In a mixing bowl, whisk together ½ cup of mayonnaise, ½ cup of sour cream, and ¼ cup of buttermilk, followed by lime juice, onion powder, and a sprinkle of salt. Refrigerate for at least 30 minutes.
  7. Heat vegetable oil in a pot over medium-high heat until it reaches 350-375°F. Carefully add the eggrolls in batches, frying for about 2-3 minutes on each side.
  8. Once crispy, remove the eggrolls from the oil and place them on paper towels to drain any excess oil. Serve hot along with creamy dipping sauce.

Nutrition

Serving: 1eggrollCalories: 220kcalCarbohydrates: 23gProtein: 10gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 500mgPotassium: 200mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 1.5mg

Notes

These eggrolls can be made ahead of time and are perfect for parties, offering a crispy and flavorful snack option.Ideal when served fresh and hot.

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