Recipe

Chilis Southwestern Eggrolls With Avacado Ranch Dipping Sauce Copycat Recipe

Add Step-by-Step Photos	Sparow64 / All my dishes 1 year, 7 months ago Chilis is one of my favorite restaurants! This recipe is right on, too. Make egg rolls at least 4 hours in advance. I make everything the night before. Great for appetizer or meal. Easy to prepare, but lots of ingredients. This actually comes to... More Prep:25m Cook:20m Servings:5	Sparow64
	chicken southwestern

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Fans

jenniferby

wynnebaer

minitindel

cookinggoo

blondie80

laurieg

auntybea

divaliscio

Ingredients

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

Egg Rolls/Filling:

Rub chicken breast with some vegetable oil then grill it on barbecue for 4 to 5 minutes per side or until done, or saute on stovetop.

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

While egg rolls 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 egg rolls in hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.

Slice each egg roll diagonally lengthwise and arrange on a plate around a small bowl of dipping sauce.

Garnish dipping sauce with chopped tomato and onion.

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Comments

divaliscious 1 year, 7 months ago said:
Oooh i can taste the margaritas now!....ohh I mean the egg rolls rofl! great post...and can I borrow bryan ti make me a drink? lol

chihuahua 1 year, 7 months ago said:
Oh my heavens! This sounds GREAT!

minitindel 1 year, 7 months ago said:
Omg yum again thanks you are on top of it today....lol

cherublisa 1 year, 7 months ago said:
Sounds like a great appetizer for our company tomorrow night. Thanks.

auntybea 1 year, 7 months ago said:
OMG Sparow! This is one of my favourite restaurant dishes; I have been trying to find the recipe for many years!!! I love you, love you, love you!! X0

blondie80 1 year, 7 months ago said:
Oh my-this is fantastic. Thank you! 5+++

cookinggood 1 year, 7 months ago said:
This looks wonderful. I love these at Chili's.
You get my 5
Ferri