Ingredients
Scale
- 1 avocado, halved lengthwise
- 1/2 cup mayonnaise
- 1/4 cup whole buttermilk
- 1 tablespoon ranch dressing mix
- 1 1/2 cups finely chopped rotisserie chicken (about 8 ounces)
- 1 cup shredded Monterey Jack cheese
- 1/2 cup frozen corn, thawed
- 1/2 cup drained and rinsed canned black beans
- 1/2 cup finely chopped fresh baby spinach
- 1/4 cup finely chopped red bell pepper
- 1/4 cup thinly sliced scallions
- 1 tablespoon finely chopped pickled jalapeño chile
- 1 1/2 tablespoons taco seasoning
- 1 teaspoon kosher salt
- 8 (8 inch) flour tortillas
- 2 cups vegetable oil, for frying, or as needed
Instructions
- Gather all ingredients.
- Copycat Chili’s Southwestern Eggrolls ingredients on a counter
- Mash 1 avocado half with a fork until smooth and creamy in a small bowl. Save remaining avocado half for another use. Whisk in mayonnaise, buttermilk, and ranch seasoning until smooth. Cover and refrigerate avocado ranch dip until ready to use.
- Copycat Chili’s Southwestern Eggrolls sauce in a blue bowl
- Stir together chicken, cheese, corn, black beans, spinach, red bell pepper, scallions, pickled jalapeno, taco seasoning, and salt until well combined in a medium bowl.
- Copycat Chili’s Southwestern Eggrolls filling in a large bowl
- Place about 1/2 cup of filling in the center of a tortilla. Fold in two sides of the tortilla over the filling and roll up very tightly. Secure seam with a toothpick. Transfer eggroll to a large plate. Repeat process with remaining tortillas and chicken mixture.
- Copycat Chili’s Southwestern Eggroll being assembled on a plate next to assembled Eggrolls
- Pour oil to a depth of 1/2-inch in a 12-inch cast-iron skillet over medium-high until a thermometer reads 350 degrees F (175 degrees C), about 8 minutes. Add 3 to 4 eggrolls into hot oil, seam side down, and cook, until golden brown and crispy all over, 3 to 4 minutes, flipping halfway through cooking. Transfer to a paper towel lined plate to drain. Repeat with remaining eggrolls.
- Tongs moving Copycat Chili’s Southwestern Eggrolls cooking in a cast iron skillet on a burner
- Remove toothpicks and slice each eggroll at an angle. Serve with avocado ranch dip.