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Chili's Southwestern Egg Rolls

List of Ingredients




Chili's Southwestern Egg Rolls

1 chicken breast fillet
1 tablespoon vegetable oil
Salt, pepper
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons jalapeño peppers, diced
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
Dash cayenne pepper
3/4 cup shredded Jack cheese
5 (7-inch) flour tortillas
Oil for frying



Recipe



Cook's note: For Avocado-Ranch dipping sauce, combine 1/4 cup smashed 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 and a dash EACH dried dill weed, garlic powder and pepper; mix well.

1. Rub chicken breast with vegetable oil; grill on barbecue on high 4-5 minutes per side, or until cooked. Lightly salt and pepper each side while cooking. Set aside to cool.

2. Heat 1 tablespoon vegetable oil in medium skillet over medium heat. Add red pepper and onion to pan; sauté until tender. Dice chicken into small cubes; add to pan.

3. Add remaining ingredients, except cheese and tortillas. Cook 4 minutes; stir. Remove from heat. Add cheese; stir until melted.

4. Wrap tortillas in moist cloth; microwave on high 1 1/2 minutes. Spoon 1/5 of mixture in center of tortilla. Fold in ends, tightly roll together; use wooden toothpick to hold. Repeat to make 5 egg rolls. Cover with plastic wrap; freeze 4 hours.

5. Heat 4-6 cups oil to 375 degrees. Deep-fry egg rolls 12-15 minutes. Drain on paper towel. Serve with dipping sauce.

Yield: 5 egg rolls