Chilis Southwest Eggrolls (Print version)

Crispy copycat Chilis Southwest Eggrolls filled with chicken, black beans, corn, spinach, cheese, and served with avocado ranch.

# Ingredients:

For the eggrolls

01 - 2 cups (280 g) cooked chicken breast, finely chopped or shredded
02 - 1/2 cup (85 g) canned black beans, rinsed and drained
03 - 1/2 cup (75 g) corn kernels, thawed if frozen
04 - 1/3 cup (45 g) red bell pepper, finely diced
05 - 1/4 cup (25 g) green onions, thinly sliced
06 - 1/3 cup (55 g) frozen chopped spinach, thawed and squeezed very dry
07 - 2 tablespoons pickled jalapeños, finely chopped
08 - 2 tablespoons chopped fresh cilantro
09 - 1 teaspoon chili powder
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon kosher salt
14 - 1/4 teaspoon black pepper
15 - 1 cup (115 g) shredded jalapeño Jack or Monterey Jack cheese
16 - 8 medium flour tortillas, 7-8 inches wide
17 - 1 tablespoon all-purpose flour mixed with 1 tablespoon water, for sealing
18 - 4 cups (950 ml) neutral oil, for frying

For the avocado ranch

19 - 1 ripe avocado, pitted and peeled
20 - 1/2 cup (120 g) sour cream
21 - 1/4 cup (55 g) mayonnaise
22 - 1/4 cup (60 ml) buttermilk, plus more as needed
23 - 1 tablespoon fresh lime juice
24 - 1 tablespoon chopped fresh cilantro
25 - 1/2 teaspoon dried dill
26 - 1/2 teaspoon onion powder
27 - 1/2 teaspoon garlic powder
28 - 1/4 teaspoon kosher salt

# Instructions:

01 - In a large bowl, combine the chicken, black beans, corn, bell pepper, green onions, spinach, jalapeños, cilantro, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and cheese. Stir until the filling is evenly mixed.
02 - Wrap the tortillas in a damp paper towel and microwave for 20-30 seconds until flexible. Keep them covered while you roll so they do not dry out.
03 - Place about 1/3 cup filling slightly below the center of one tortilla. Fold the bottom over the filling, fold in the sides, then roll tightly. Brush the edge with flour paste and press to seal. Repeat with the remaining tortillas.
04 - Place the rolls seam-side down on a tray and refrigerate for at least 20 minutes. This helps them hold together during frying.
05 - Blend or mash the avocado, sour cream, mayonnaise, buttermilk, lime juice, cilantro, dill, onion powder, garlic powder, and salt until creamy. Add more buttermilk if you want a looser dip. Refrigerate until serving.
06 - Heat the oil in a deep skillet or Dutch oven to 350°F. Fry 2-3 eggrolls at a time for 3-4 minutes per side, until deeply golden and crisp. Transfer to a wire rack to drain.
07 - Let the eggrolls rest for 2 minutes, then cut each one diagonally. Serve hot with avocado ranch, salsa, and lime wedges if desired.

# Good to know:

01 - Chilling the rolled eggrolls helps prevent splitting in the oil.
02 - Use cooked chicken in the filling. Leftover grilled chicken or rotisserie chicken both work.
03 - For baking, brush with oil and bake at 425°F for 16-20 minutes, turning once.

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