Recipe

Copycat Chilis Southwest Egg Rolls Recipe

	Elle / All my dishes 1 year ago This is a copycat version for Chili's southwestern Egg Rolls. I just adore these egg rolls and I have made a meal out of them (Oink!). they're just SO good. I've recently started making egg rolls and you know what? They're a bit time consuming, b... More Prep:285m Cook:15m Servings:3	Elle
	southwestern copycat eggrolls

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Fans

onequiklx

linebb956

allinmarch

emilydrew

Ingredients

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

Directions

Sprinkle chicken breast with salt and pepper and grill 4-5 minutes per side, or until done;set aside, when cool, dice the chicken.

Saute red pepper and onion in 1 TB oil until soft, about 2-3 minutes.

Add the chicken to the pan.

Add corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to pan.

Cook for 4 minutes, distributing spinach evenly.

Remove from heat and add the cheese; stir until cheese melts.

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

Working on a flat surface, divide the filling evenly among the tortillas, spooning the filling into the center of each.

Fold in the ends of the tortilla, then roll up the side closest to you--be sure to roll tightly.

Set aside, with the fold side down.

Put the egg rolls on a plate, cover and freeze from 4 hours to 24 hours.

Preheat 4-6 cups of oil to 375 degrees. (using an electric skillet is a great way to do this, because you can control the temp of the oil better.)

Fry the egg rolls for 12-15 minutes and and drain on paper towels or a rack.

To make the dipping sauce, just combine all of the sauce ingredients and mix in a bowl, then garnish with the chopped tomato and onion.

For presentation, slice each egg roll on the diagonal and place them around the bowl of dipping sauce.

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Comments

thepiggs 1 year ago said:
Yum yum yum....they are good!!!

shirleyoma 11 months, 4 weeks ago said:
Boy, that's allot of work... but oh so good!

zena824 11 months, 3 weeks ago said:
Ive never made egg rolls.....but this makes you want to try it for sure.... I might get up the courage....

onequiklx 2 months, 2 weeks ago said:
Made these yesterday early afternoon and then eat them with my husband after the kids went to bed. They are just like Chili's. You got my high 5

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