This recipe for Chili's-style Southwest eggrolls has been one of my most-requested dishes at home parties for years. I first fell in love with the crunchy shell and the warm, cheesy, smoky filling on a rainy afternoon when I tried to recreate a favorite restaurant appetizer with what I had in the pantry. The result was better than the original in my house: bright with cilantro, warmly spiced, and impossibly gooey in the center. It’s a rewarding combination of textures—crispy wrapper, tender vegetables and chicken, and that irresistible cheese pull when you take a bite.

What makes this version special is the balance between simplicity and flavor: common ingredients elevated by technique. Slow-sautéing the peppers and onions concentrates their sweetness and adds depth; warming the black beans and corn with the spices brings an integrated, smoky backbone; and melting in two kinds of cheese binds the filling into a cohesive, creamy center. I love making a big batch for game day or an informal dinner—guests never leave without a few in their hands and a plan for seconds.

Ingredients

• Eggroll wrappers: Use 12 standard square eggroll wrappers (found in the refrigerated section of most supermarkets). Keep them covered with a damp towel to prevent drying during assembly.
• Chicken: 1 cup cooked, shredded chicken breast (about 2 small chicken breasts). Poach or roast with a pinch of salt for a neutral base that soaks up the spices.
• Bell peppers: One medium red and one medium green, finely diced. Look for firm, glossy peppers for crisp texture and bright color—these add sweetness once sautéed.
• Red onion: One medium, finely diced. Red onion gives a mild, slightly sweet bite that caramelizes beautifully with the peppers.
• Black beans and corn: One 15-ounce can black beans (rinsed) and one 15-ounce can corn (drained). Canned is convenient and consistent in texture.
• Cheeses: 1 cup shredded Monterey Jack and 1/2 cup shredded pepper jack. Monterey Jack melts beautifully; pepper jack adds a gentle jalapeño bite—use brands like Sargento or Tillamook for reliable shredding.
• Herbs and spices: 1/4 cup fresh cilantro, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, plus cayenne and jalapeño optional for heat.
• Frying oil & finishing: Vegetable oil for frying and a small bowl of water to seal wrappers. Finish with lime wedges if you like a bright citrus note.

Instructions

Prepare equipment and ingredients:Set out a large heavy skillet, mixing bowl, cutting board, and a plate lined with paper towels. Shred the chicken, dice the peppers and onion finely so they cook quickly and evenly. Keep wrappers covered with a damp towel to prevent cracks.Sauté the vegetables:Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced red bell pepper, green bell pepper, red onion, and minced jalapeño if using. Cook, stirring occasionally, until softened and edges begin to brown, about 5 to 7 minutes—this browning develops sweetness and depth.Add beans and corn:Stir in the rinsed black beans and drained corn. Cook for 2 to 3 minutes until heated through; this step helps the starches relax and absorb flavor from the aromatics.Season and combine with chicken:Add shredded cooked chicken, chili powder, cumin, garlic powder, optional cayenne, and salt and black pepper to taste. Stir frequently and cook another 2 to 3 minutes so the spices bloom and coat the chicken and veggies.Melt in cheeses and finish:Reduce heat to low and add Monterey Jack and pepper jack. Stir continuously until cheeses melt into a cohesive, gooey filling. Fold in chopped cilantro off the heat to preserve freshness.Cool the filling:Transfer the filling to a bowl and let cool 10 to 15 minutes. Cooling prevents wrappers from becoming soggy and makes rolling easier.Assemble the pieces:Place an eggroll wrapper diamond-side toward you. Spoon about 1/4 cup cooled filling into the center. Fold bottom corner over filling, tuck sides in, then brush top corner with water and roll tightly. Repeat for the remaining wrappers.Fry to golden crisp:Heat vegetable oil in a deep pot or skillet to 350°F (175°C). Fry eggrolls in batches, seam-side down first, turning occasionally until golden brown and crisp, about 2 to 3 minutes per side. Drain on paper towels.

Storage Tips

Once cooled to room temperature, store leftover cooked pieces in an airtight container in the refrigerator for up to 3 days. Line the container with paper towels to absorb excess moisture and keep the shells crisper. To reheat, place on a wire rack set over a baking sheet in a 375°F (190°C) oven for 8 to 10 minutes, flipping once. For longer storage, freeze rolled but unfried pieces on a parchment-lined tray until solid, then transfer to a freezer bag for up to 3 months. Fry directly from frozen, adding a minute or two to maintain a crisp exterior.

Ingredient Substitutions

Swap the cooked chicken for shredded rotisserie for time savings, or use diced roasted sweet potato for a vegetarian twist (add an extra 1/2 teaspoon chili powder and 1/4 teaspoon smoked paprika). Replace Monterey Jack with mozzarella for milder melt or use a vegan cheese and omit the chicken to make a plant-based version; note that binding will be looser, so consider adding a couple tablespoons of mashed potato or cooked quinoa for body. For gluten-free, use rice-paper wrappers or a gluten-free wrapper alternative, but frying temperature and timing may vary.

Serving Suggestions

Serve these with freshly made Southwest ranch (recipe below) and lime wedges for brightness. They pair well with a simple mixed-green salad, guacamole, pico de gallo, or a bowl of smoky black bean soup for a full meal. For parties, offer a trio of dips—Southwest ranch, salsa verde, and a smoky chipotle mayo—so guests can choose. Garnish with extra chopped cilantro and a light dusting of chili powder for color.

Cultural Background

These pieces are a Tex-Mex inspired American appetizer that blends Asian technique (wrapping and frying) with Southwestern flavors—black beans, corn, chili powder, and cilantro. The combination reflects regional fusion cooking where different traditions meet: the crisp bite of an eggroll paired with the robust spices of the American Southwest. Many restaurants popularized this hybrid style as shareable bar food, and home cooks have adopted and adapted it with local ingredients for decades.

Seasonal Adaptations

In summer, use fresh grilled corn instead of canned and add diced roasted poblano for smokiness. In autumn, swap the corn for roasted butternut squash and add a teaspoon of smoked paprika and a splash of maple syrup for a sweet-savory twist. For winter entertaining, serve alongside a warm chipotle-cheddar fondue or a hearty chili to echo the flavors and make a cozy platter for guests.

Meal Prep Tips

Make the filling up to 24 hours ahead; refrigerate in a covered container. Assemble rolls the day of service for maximum crunch, or freeze assembled rolls for future frying. If making ahead for a party, fry half the batch and keep warm in a low oven (200°F / 95°C) on a wire rack to preserve crispness while you finish frying the rest. Label freezer bags with date and contents to rotate stock easily.

These Southwest pieces bring warmth, color, and a little nostalgia to any table—crispy, cheesy, and just spicy enough. Try them once and you’ll find it hard not to make them again and again for gatherings big and small.