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Copycat Chili's Southwestern Eggrolls with avocado ranch

Copycat Chili's Southwestern Eggrolls

A copycat of Chili's Southwestern Eggrolls - crispy flour tortillas packed with chicken, black beans, corn, spinach, and cheese, served with avocado ranch.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 5 servings
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1.5 cups cooked chicken shredded
  • 1/2 cup black beans
  • 1/2 cup corn
  • 1/2 cup spinach chopped
  • 1 cup Monterey Jack cheese shredded
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 5 flour tortillas
  • oil for frying
Avocado Ranch
  • 1 avocado
  • 1/2 cup ranch dressing
  • 1 tablespoon lime juice

Equipment

  • Skillet
  • Blender

Method
 

  1. Mix the chicken, black beans, corn, spinach, cheese, cumin, and chili powder.
  2. Spoon onto the tortillas, fold in the sides, and roll up tightly, sealing with a dab of water. Chill 15 minutes.
  3. Fry in 350F oil for 2-3 minutes until golden and crisp, then drain.
  4. Blend the avocado, ranch, and lime juice into a smooth dip.
  5. Slice the eggrolls on the diagonal and serve with the avocado ranch.

Notes

Use flour tortillas, not egg roll wrappers, for the authentic chewy-crisp texture. Seal and chill before frying so they hold their shape.