Description
Crispy eggrolls filled with a savory blend of chicken, black beans, and cheese, served with a creamy Southwest Ranch dipping sauce.
Ingredients
Scale
- 12 eggroll wrappers
- 1 tablespoon olive oil
- 1 medium red bell pepper, finely diced
- 1 medium green bell pepper, finely diced
- 1 medium red onion, finely diced
- 1 jalapeño pepper, seeded and minced (optional)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 cup cooked chicken breast, shredded
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup pepper jack cheese, shredded
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- Vegetable oil for frying
- For the Southwest Ranch dipping sauce:
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch of cayenne pepper (optional)
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced bell peppers, red onion, and jalapeño (if using). Cook until softened, about 5-7 minutes.
- Stir in black beans and corn. Cook for another 2-3 minutes to warm through.
- Add shredded chicken, chili powder, cumin, garlic powder, cayenne (if using), salt, and black pepper. Cook for an additional 2-3 minutes.
- Reduce heat to low and mix in Monterey Jack and pepper jack cheeses. Stir until melted and combined.
- Remove from heat and fold in chopped cilantro. Cool the filling slightly.
- Lay out eggroll wrappers and place a spoonful of filling in the center. Fold to seal.
- Whisk together ranch dipping sauce ingredients in a bowl and refrigerate for at least 30 minutes.
- Heat vegetable oil in a deep pot. Fry eggrolls until golden brown, about 2-3 minutes per side.
- Serve immediately with chilled ranch dipping sauce.
Notes
These eggrolls can be prepared ahead of time and frozen. Fry them straight from the freezer for best results.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 eggrolls
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 30mg
Keywords: Chili's, eggrolls, Tex-Mex, appetizer, dipping sauce