Quail Southwestern Egg Rolls

My grandma and mom would often take me out to lunch to eat as a child. Every once in a while, they would take me to Chili’s. Chili’s is underrated. I would get the “Triple Dipper” sampler appetizer as my meal and, of course, one of the three options I would pick was the southwestern egg rolls. Those bad boys are freaking delicious. They are a little spicy and a whole lotta flavorful. The avocado type of sauce you dip them in is cool and cancels out any overwhelming tang. With quail in the freezer, and a constant hunger for egg rolls, there was only one recipe that I truly needed to recreate over the weekend, and it was these. Quail Southwestern Egg Rolls.

Quail Southwestern Eggrolls
Quail Southwestern Eggrolls
Print Recipe
5 from 5 votes

Quail Southwestern Egg Rolls

Chili's has nothing on these!
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: American, Mexican
Keyword: Chili's, Copycat, Egg Rolls, Southwestern, Tex-Mex
Servings: 10 Egg Rolls
Author: Sophie May


Egg Roll Ingredients

  • 8 oz skinless boneless quail breasts
  • vegetable oil enough for frying and cooking meat
  • 2.5 tbsp red bell pepper finely chopped
  • 1 stalk green onion finely chopped
  • 1/3 cup canned corn
  • 1/3 cup blacked beans rinsed
  • 2 tbsp frozen spinach thawed and drained
  • 1/2 jalapeno deseeded and finely chopped
  • 1/2 tbsp fresh parsley finely chopped
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/8 tsp cayenne pepper
  • salt and pepper for seasoning throughout
  • 1 cup Monterey jack and mild cheddar with jalapenos I find this at HEB if you can't pepper jack works
  • 10 tortillas ~6 inches in diameter

Dipping Sauce Ingredients


Dipping Sauce Instructions

  • Put all ingredients into a food processor or blender and blend until well mixed.
  • Chill in refrigerator while putting together egg rolls. This sauce is only good for ~1-2 days because the buttermilk will start to curdle any longer.

Egg Rolls Instructions

  • Season quail meat with ~1/8 tsp salt and ~1/8 tsp pepper.
  • In a sauté pan heat ~2 tbsp of oil on high heat. When oil is hot add the quail and cook till no longer pink in the middle ~2 minutes. Then set aside to cool.
  • When the quail is room temp or cool enough to handle finely chop.
  • In the same pan over medium heat add ~1 tbsp of oil. Then add bell pepper and green onions and cook until tender (not browned). Add the quail, corn, beans, jalapeño, spinach, parsley, cumin, chili powder, cayenne powder, and salt and pepper to taste.
  • Combine and cook for ~4 minutes. Add cheese and then stir until completely melted and then remove from heat.
  • Place tortillas on a plate, cover with a damp towel, and microwave for ~30 seconds. This will make it easier to roll the egg rolls without the tortillas breaking.
  • Then place the filling in the egg rolls and roll them like a mini burrito. Folding the ends in first and then rolling it tightly. I kept them sealed by poking a toothpick through the side of the egg roll.
  • Heat the frying oil to 375 °F and deep fry the egg rolls for 3-4 minutes or until desired golden brown.
  • Pair with dipping sauce and ENJOY!


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