Southwest Eggrolls

Chris LOVES the SW Eggrolls from Chili's, so I found this recipe last weekend and we tried it--YUM! of course I did have to adapt it to our likes...the recipe says it makes 5 rolls, I doubled it as a meal and planned leftovers for us.



  • 1 chicken filet, grilled and diced (I used a can of chicken I had in the pantry, saved myself the cooking and it was fine)
  • 1 TBS veg. oil
  • 2 TBS minced Red Bell Peppers (I used some red, yellow and orange I had frozen from this summer)
  • 2 TBS minced Green Onion
  • 1/3 C frozen corn (I used about double the amount called for--even in a double batch)
  • 2 TBS frozen spinach, thawed (again I doubled it)
  • 1/4 C Black Beans (another one I doubled)
  • 2 TBS minced canned jalepeneos (since I'm avoiding spicy stuff, I only used about 1 T in a doubled batch)
  • 1/2 TBS parsley (the recipe says fresh, but I used dry and it was fine)
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1 dash cayenne pepper
  • 3/4 C shredded monterey jack cheese (I used about 1 1/2 the amount called for)
  • 5 flour tortillas (people who reviewed the recipe said they've used eggroll wrappers, and wonton wrappers)
  • heat oil and saute the peppers and onion until tender, add the chicken, beans, corn, spinach and spices, stir while heating until the spinach comes apart, add cheese (I did this after removing it from the heat) divide the mixture among the tortillas rolling them with the ends folded in and secure with toothpicks, freeze for 4+ hours, remove from freezer and cook in oil at 375 degrees until golden, I served them wtih red pepper jelly

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