Homemade Chili's Southwestern Eggrolls

Instructions

1. 1

   Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add red onion and red bell pepper, cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.

2. 2

   Combine Filling Ingredients: Stir in the cooked chicken, rinsed black beans, thawed corn, Monterey Jack cheese, cheddar cheese, 1/4 cup chopped cilantro, chili powder, cumin, cayenne pepper (if using), salt, and black pepper. Cook for 2-3 minutes, stirring occasionally, just until the cheese starts to melt and ingredients are well combined. Remove from heat and let cool slightly.

3. 3

   Prepare the Avocado-Ranch Dipping Sauce: In a small food processor or blender, combine the ripe avocado, ranch dressing, lime juice, and 2 tablespoons chopped cilantro. Blend until smooth and creamy. Taste and adjust seasoning if needed. Set aside.

4. 4

   Assemble the Eggrolls: Lay an eggroll wrapper on a clean, dry surface with one corner pointing towards you (like a diamond). Place about 2-3 tablespoons of the cooled filling diagonally across the center of the wrapper, leaving space on the sides.

5. 5

   Roll the Eggrolls: Fold the bottom corner up over the filling, tucking it in tightly. Fold in the left and right corners towards the center. Roll the eggroll tightly from the bottom towards the top corner. Moisten the top corner with a little water to seal it firmly. Repeat with the remaining filling and wrappers.

6. 6

   Fry the Eggrolls: Heat vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 350°F (175°C). Be careful not to overcrowd the pot; fry 3-4 eggrolls at a time. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides.

7. 7

   Drain and Serve: Carefully remove the fried eggrolls with tongs or a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Cut each eggroll in half diagonally, if desired. Serve hot with the prepared Avocado-Ranch Dipping Sauce.