Chili's Grill & Bar 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
5 (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

Heat barbecue grill to high heat. 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. Heat 1
tablespoon of vegetable oil in a medium -size skillet over medium-high
heat. Add the red pepper and onion to the pan and saute for a couple
minutes until tender. 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. Remove the pan from the heat and add the
cheese. Stir until the cheese is melted. Wrap the tortillas in a moist
cloth and microwave on high temperature for 1 1/2 minutes or until hot.
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 wooden pick to hold
together. Repeat with the remaining ingredients until you have five
eggrolls. Arrange the eggrolls on a plate, cover the plate with plastic
wrap and freeze for at least 4 hours. Overnight is best. While the
eggrolls freeze, prepare the Avocado-Ranch Dipping Sauce by combining all
of the ingredients in a small bowl. Heat 4-6 cups of oil to 375 degrees
F. Deep fry the eggrolls in the 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 the
dipping sauce. Garnish the dipping sauce with the chopped tomato and
onion.
Serves 3-4.


--
Rec.food.recipes is moderated by Patricia D. 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/