Recipes Appetizers and Snacks Wraps and Rolls Egg Roll Recipes Copycat Chili's Southwestern Eggrolls 5.0 (7) 7 Reviews 2 Photos "So easy to make, you’ll never go back to Chili’s!" By Amanda Stanfield Amanda Stanfield Amanda Stanfield is the Food Studio Coordinator and Recipe Tester/ Developer at the Dotdash Meredith. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization for 3 years. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels. Her work has been featured on Eatingwell.com, Southern Living, People.com, Food & Wine, and Allrecipes.com. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthily. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie. She's a member of MAPP a non-profit supporting women-led food organizations. You can follow her adventures @amandaeight. Her go-to kitchen must have? A sharp chef's knife. Allrecipes' editorial guidelines Published on June 19, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 2 2 Prep Time: 45 mins Cook Time: 15 mins Total Time: 1 hr Servings: 4 to 6 (serving size: 4 eggroll halves [for 4]) Jump to Nutrition Facts Jump to recipe Craving that classic Chili's app from home? Now there's an easy way to enjoy the restaurant favorite from your very own kitchen. These copycat snacks deliver all your favorite meaty, cheesy, and tangy flavors in one crispy tortilla package. “Addictive little appetizers that are so easy to make, you’ll never go back to Chili’s!” raved Allrecipes recipe developer Amanda Stanfield. “The avocado ranch dip is the cherry on top and really punches up the eating experience.” Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 to 6 (serving size: 4 eggroll halves [for 4]) servings 1 avocado, halved lengthwise 1/2 cup mayonnaise 1/4 cup whole buttermilk 1 tablespoon ranch dressing mix 1 1/2 cups finely chopped rotisserie chicken (about 8 ounces) 1 cup shredded Monterey Jack cheese 1/2 cup frozen corn, thawed 1/2 cup drained and rinsed canned black beans 1/2 cup finely chopped fresh baby spinach 1/4 cup finely chopped red bell pepper 1/4 cup thinly sliced scallions 1 tablespoon finely chopped pickled jalapeño chile 1 1/2 tablespoons taco seasoning 1 teaspoon kosher salt 8 (8 inch) flour tortillas 2 cups vegetable oil, for frying, or as needed Directions Gather all ingredients. Dotdash Meredith Food Studios Mash 1 avocado half with a fork until smooth and creamy in a small bowl. Save remaining avocado half for another use. Whisk in mayonnaise, buttermilk, and ranch seasoning until smooth. Cover and refrigerate avocado ranch dip until ready to use. Dotdash Meredith Food Studios Stir together chicken, cheese, corn, black beans, spinach, red bell pepper, scallions, pickled jalapeno, taco seasoning, and salt until well combined in a medium bowl. Dotdash Meredith Food Studios Place about 1/2 cup of filling in the center of a tortilla. Fold in two sides of the tortilla over the filling and roll up very tightly. Secure seam with a toothpick. Transfer eggroll to a large plate. Repeat process with remaining tortillas and chicken mixture. Dotdash Meredith Food Studios Pour oil to a depth of 1/2-inch in a 12-inch cast-iron skillet over medium-high until a thermometer reads 350 degrees F (175 degrees C), about 8 minutes. Add 3 to 4 eggrolls into hot oil, seam side down, and cook, until golden brown and crispy all over, 3 to 4 minutes, flipping halfway through cooking. Transfer to a paper towel lined plate to drain. Repeat with remaining eggrolls. Dotdash Meredith Food Studios Remove toothpicks and slice each eggroll at an angle. Serve with avocado ranch dip. Dotdash Meredith Food Studios From the Editor: We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used. I Made It Print Nutrition Facts (per serving) 640 Calories 39g Fat 49g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 to 6 Calories 640 % Daily Value * Total Fat 39g 51% Saturated Fat 9g 47% Cholesterol 72mg 24% Sodium 1277mg 56% Total Carbohydrate 49g 18% Dietary Fiber 6g 21% Total Sugars 2g Protein 23g 47% Vitamin C 15mg 16% Calcium 207mg 16% Iron 4mg 20% Potassium 509mg 11% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.