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Platter of Southwest Egg Rolls

Southwest Chicken Egg Rolls

The Best Southwest Chicken Egg Rolls! Crispy, creamy, and savory, filled with delicious Tex-Mex flavor and served with Chipotle Ranch.
Prep Time 25 mins
Cook Time 10 mins
Chilling Time 30 mins
Total Time 1 hr 5 mins
Course Appetizer
Cuisine American, Mexican

Ingredients
  

Southwest Chicken Egg Rolls

  • 1 Tbsp Vegetable Oil
  • 1 1/2 lbs Boneless Skinless Chicken Breasts, finely diced
  • 2 Tbsp Minced Red Bell Pepper
  • 2 Tbsp Minced Green Onion
  • 2 Tbsp Minced Jalapeno
  • 1/2 cup Yellow Corn
  • 1/4 cup Black Beans, rinsed and drained
  • 1/2 cup Fresh Spinach, finely chopped
  • 1 tsp Dried Cilantro
  • 1 tsp Dried Parsely
  • 1/2 tsp Lowry's Seasoned Salt
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Chili Powder
  • 1/8 tsp Cayenne Pepper
  • 1/2 tsp Kosher Salt, or to taste
  • 1/4 tsp Black Pepper
  • 3/4 cup Chihuahua Shredded Quesadilla Cheese
  • 5-6 8inch Flour Tortillas
  • Vegetable or Canola Oil for Frying

Chipotle Ranch Dipping Sauce

  • 1/2 cup Mayonnaise
  • 1/2 cup Sour Cream
  • 3 Chipotle Peppers in Adobo Sauce (canned)
  • 2 Tbsp Freshly Squeezed Lime Juice
  • 2 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 3/4 tsp Dried Dill
  • 1/2 tsp Dried Cilantro
  • 3/4 tsp Kosher Salt, or to taste
  • 1/2 cup Water, plus more as needed for preferred consistency

Instructions
 

Southwest Chicken Egg Rolls

  • Heat 1 Tbsp Vegetable Oil in a large non-stick skillet over medium-high heat. Add the diced chicken and sauté until browned and cooked through.
    Stir in the bell pepper and onion, and cook for 3 minutes until the vegetables have begun to soften.
  • Next, add in the corn, black beans, spinach, jalapenos, and seasonings and cook for 4-5 more minutes, stirring frequently.
  • Remove from heat, and stir in the shredded white cheese.
    Wrap the flour tortillas in damp paper towels and microwave for 60 seconds, or until soft, warm, and pliable.
  • Portion equal amounts of the prepared chicken mixture into each warm tortilla. Fold in the ends, then roll tightly (like a burrito). Place in a baking dish and cover with plastic wrap. Freeze for 30 minutes, or until the tortillas are cold and set. Secure with toothpicks, if needed.
  • Heat 3 cups of vegetable oil (or enough to create a 1-inch depth) in a heavy-bottomed skillet over medium heat, until a temperature of 350 degrees has been reached on a candy thermometer. Preheat oven to 350 degrees.
    Fry egg rolls in batches, making sure not to crowd the pan, until browned on all sides, then transfer to cooling rack lined with paper towels.
  • Once the egg rolls have all been fried, transfer to oven for 5-10 minutes, or until heated through.
  • Cut each egg roll in half and serve with Chipotle Ranch Dipping sauce.

Chipotle Ranch Dipping Sauce

  • Add all ingredients into food processor and puree until completely smooth. Add more water if the dressing is too thick, it should be pourable and easily used for dipping. Serve immediately, or refrigerate.
    Yields 1.5 cups dressing.

Notes

*Shredded Monterey Jack cheese can be substituted for Chihuahua Quesadilla Cheese, if needed.
*You can also refrigerate the Southwest Egg Rolls over night, if you want to prepare them in advance.
*Southwest Egg Rolls can be Air Fried or Baked - simply spray with non-stick cooking spray and bake/air fry at 375 degrees (rotating periodically) until warmed through and the tortillas are crispy 20-25 minutes.
Keyword Black Beans, Chicken Egg Rolls, Copycat Chili's Southwest Egg Rolls, Crispy Southwest Egg Rolls, Soutwest Egg Rolls, tex mex recipes