Chili's Southwestern Eggrolls
Posted by: Wildhare

Top Secret Recipes version of Chili's Southwestern Eggrolls

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


Preheat barbecue grill to high heat. Rub chicken breast with some
vegetable oil then grill it on barbecue for 4 to 5 minutes per side or
until done. 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 eggrolls. Arrange
eggrolls on a plate, cover plate with plastic wrap and freeze for at least
4 hours or overnight. While eggrolls 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 eggrolls in hot oil for 12-15
minutes and remove to paper towels or a rack to drain for about 2 minutes.
Slice each eggroll diagonally lengthwise and arrange on a plate around a
small bowl of dipping sauce. Garnish dipping sauce with chopped tomato
and onion.

Serves 3-4.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/