Chilis Southwestern Eggrolls Recipe

Ingredients

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• chili's Southwestern eggrolls shopping list
• 1 chicken breast fillet shopping list
• 1 tablespoon vegetable oi shopping list
• l2 tablespoons minced red bell pepper shopping list
• 2 tablespoons minced green onion shopping list
• 1/3 cup frozen corn shopping list
• 1/4 cup canned black beans, rinsed and drained shopping list
• 2 tablespoons frozen spinach, thawed and drained shopping list
• 2 tablespoons diced, canned jalapeno peppers shopping list
• 1/2 tablespoon minced fresh parsley shopping list
• 1/2 teaspoon cumin shopping list
• 1/2 teaspoon chili powder shopping list
• 1/4 teaspoon salt shopping list
• dash cayenne pepper shopping list
• 3/4 cup shredded monterey jack cheese shopping list
• five 7-inch flour tortillas shopping list
• avocado-ranch dipping sauce shopping list
• 1/4 cup smashed, fresh avocado (about half of an avocado) shopping list
• 1/4 cup mayonnaise shopping list
• 1/4 cup sour cream shopping list
• 1 tablespoon buttermilk shopping list
• 1 1/2 teaspoons white vinegar shopping list
• 1/8 teaspoon salt shopping list
• 1/8 teaspoon dried parsley shopping list
• 1/8 teaspoon onion powder shopping list
• dash dried dill weed shopping list
• dash garlic powder shopping list
• dash pepper shopping list
• Garnish shopping list
• 2 tablespoons chopped tomato shopping list
• 1 tablespoon chopped onion shopping list
• 1. Preheat barbecue grill to high heat. shopping list
• 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. Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside until it cools down enough to handle. shopping list
• 3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. shopping list
• 4. Add the red pepper and onion to the pan and sauté for a couple minutes until tender. shopping list
• 5. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture. shopping list
• 6. Remove the pan from the heat and add the cheese. Stir until the cheese is melted. shopping list
• 7. Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot. shopping list
• 8. Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together. Repeat with the remaining ingredients until you have five egg rolls. Arrange the egg rolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best. shopping list
• 9. While the egg rolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl. shopping list
• 10. Preheat 4-6 cups of oil to 375 degrees. shopping list
• 11. 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. shopping list
• 12. Slice each egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and onion. shopping list
• Serves 3-4. shopping list