Chili's Southwest Egg Rolls Recipe
Tara Vanderheyden
This is a copycat recipe and it is so good (maybe even better than Chili’s). This is great to make a double recipe ahead and have ready to fry up.
ingredients
Egg Roll- 1 chicken breast fillet
- 1 tablespoon vegetable oil
- 2 tablespoons minced red bell peppers
- 2 tablespoons minced green onions
- 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
- 1 dash cayenne pepper
- 3/4 cup shredded monterey jack cheese
- 5 7-inch flour tortillas
- 1/4 cup smashed fresh avocados (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
- 1 dash dried dill weed
- 1 dash garlic powder
- 1 dash pepper
- 2 tablespoons chopped tomatoes
- 1 tablespoon chopped onions
directions
Egg Roll Prep
- 1
Preheat barbecue grill to high heat.
- 2
Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done.
- 3
Lightly salt and pepper each side of the chicken while it cooks.
- 4
Set chicken aside until it cools down enough to handle.
- 5
Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
- 6
Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
- 7
Dice the cooked chicken into small cubes and add it to the pan.
- 8
Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.
- 9
Cook for another 4 minutes.
- 10
Stir well so that the spinach separates and is incorporated into the mixture.
- 11
Remove the pan from the heat and add the cheese.
- 12
Stir until the cheese is melted.
- 13
Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.
- 14
Spoon approximately one-fifth of the mixture into the center of a tortilla.
- 15
Fold in the ends and then roll the tortilla over the mixture.
- 16
Roll the tortilla very tight, then pierce with a toothpick to hold together.
- 17
Repeat with the remaining ingredients until you have five eggrolls.
- 18
Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best. (They last in the freezer a long time)
Dipping Sauce
Prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl and mix.
Cooking the Egg Rolls
- 1
Preheat 4-6 cups of oil to 375 degrees. (In a pan or small fryer).
- 2
Deep fry the egg rolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.
- 3
Slice each egg roll diagonally lengthwise (If you are making them ahead of time place in the oven on “warm” to keep crisp and warm)
- 4
To serve arrange on a plate around a small bowl of the dipping sauce.
- 5
Garnish the dipping sauce with the chopped tomato and onion.
Source: Tara Vanderheyden
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews