Friday, September 2, 2011

Chili's Southwest Eggrolls

So Marshall and I went to Chili's and couple of days ago with a gift card we got as a wedding present. I have been to Chili's maybe twice in my life, but Marshall has been several. As soon as we sat down he said that we were going to order their Southwest Eggrollls, so we did. And they were amazing. When we got home we decided to look up a copy cat recipe and we found one, and they were just as good as Chili's, this recipe is adapted from

1/2 chicken breast
1 tablesppon vegetable oil
2 tablespoons minced red pepper
2 tablespoons minced green onions
1/3 cup corn
1/4 cup black beans, rinsed and drained
3 cups spinach
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 1 dash cayenne pepper
3/4 cup shredded Monterrey jack cheese
5 7-inch flour tortillas

Dipping sauce
1/4 cup smashed fresh avocados(about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablesppon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
1 dash dried dill weed
1 dash garlic powder
1 dash pepper

1. Preheat barbecue grill to high heat. ( I cooked my chicken on a george forman)

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.

3. Lightly salt and pepper each side of the chicken while it cooks.

4. Set chicken aside until it cools down enough to handle.

5. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.

6. Add the red pepper and onion to the pan and sauté for a couple minutes until tender.

7. Dice the cooked chicken into small cubes and add it to the pan.

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

9. Cook for another 4 minutes.

10. Stir well so that the spinach separates and is incorporated into the mixture.

11. Remove the pan from the heat and add the cheese.

12. Stir until the cheese is melted.

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

14. Spoon approximately one-fifth of the mixture into the center of a tortilla.

15. Fold in the ends and then roll the tortilla over the mixture.

16. Roll the tortilla very tight, then pierce with a toothpick to hold together.

17. Repeat with the remaining ingredients until you have five eggrolls.

18. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours.

19. Overnight is best.(I think overnight or all day is necessary)

20. While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.

21. Preheat 4-6 cups of oil to 375 degrees.

22. 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. (I think they only need like 10 or 11 minutes)

23. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.


Sally said...

These look similar to the ones we eat at Long Horn - I'm excited to try this and see!

jen said...

Ohh thats the only thing I ever get at Chilis cause its my fav....I gotta try rock!