To prepare your own delicious Chili’s Southwest Eggrolls, follow these steps carefully:

1. Prepare the Filling: In a large bowl, combine the shredded chicken, corn, black beans, cheese, green onions, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix well until combined.

2. Warm Tortillas: Heat the flour tortillas slightly in a microwave or on a skillet to make them pliable.

3. Fill the Tortillas: Spoon about ¼ cup of the filling onto the center of each tortilla.

4. Wrap the Eggrolls: Fold the sides of the tortilla over the filling, then roll it up tightly, sealing the edges with a bit of water if necessary.

5. Heat the Oil: In a large, deep skillet or pot, heat the oil over medium heat. Ensure there’s enough oil to submerge the eggrolls while frying.

6. Fry the Eggrolls: Carefully place the eggrolls into the hot oil, frying in batches if necessary. Cook until golden brown and crispy, about 3-4 minutes per side.

7. Drain Excess Oil: Transfer the cooked eggrolls to a paper towel-lined plate to drain any excess oil.

8. Optional – Bake Instead of Fry: For a healthier option, preheat your oven to 400°F (200°C). Place the eggrolls on a baking sheet lined with parchment paper, spray lightly with oil, and bake for about 20-25 minutes or until golden and crisp.

9. Cool Slightly: Allow the eggrolls to cool for about five minutes.

10. Slice for Serving: Cut the eggrolls in half diagonally to showcase the filling.