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Chili's Southwestern Eggrolls

List of Ingredients




Posted by: Wildhare 09-08-99 4:49 PM

Top Secret Recipes version of Chili's Southwestern Eggrolls

1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
five 7-inch flour tortillas


Avocado-Ranch Dipping Sauce:
1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dill weed
dash garlic powder
dash pepper


Garnish:
2 tablespoons chopped tomato
1 tablespoon chopped onion




Recipe



Preheat barbecue grill to high heat.

Rub chicken breast with some vegetable oil then grill it on barbecue for 4 to
5 minutes per side or until done. Lightly salt and pepper each side of
chicken while it cooks. Set chicken aside until it cools down enough to
handle.

Preheat 1 tablespoon of vegetable oil in a medium-size skillet over
medium-high heat. Add red pepper and onion to pan and sauté for a couple
minutes until tender.

Dice cooked chicken into small cubes and add it to pan. Add corn, black
beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and
cayenne pepper to pan. Cook for another 4 minutes; stir well so that spinach
separates and is incorporated into mixture. Remove pan from heat and add
cheese; stir until cheese is melted.

Wrap tortillas in a moist cloth and microwave on high temperature for 1 1/2
minutes or until hot.

Spoon approximately one-fifth of mixture into center of a tortilla. Fold in
ends and then roll tortilla over mixture. Roll tortilla very tight, then
pierce with a toothpick to hold together. Repeat with remaining ingredients
until you have five eggrolls.

Arrange eggrolls on a plate, cover plate with plastic wrap and freeze for at
least 4 hours or overnight.

While eggrolls freeze prepare avocado-ranch dipping sauce by combining all of
ingredients in a small bowl.

Preheat 4-6 cups of oil to 375 degrees.

Deep fry eggrolls in hot oil for 12-15 minutes and remove to paper towels or
a rack to drain for about 2 minutes. Slice each eggroll diagonally lengthwise
and arrange on a plate around a small bowl of dipping sauce.

Garnish dipping sauce with chopped tomato and onion.

Serves 3-4.