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Chili’s Southwestern Eggrolls Recipe

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This recipe for Chili’s Southwestern Eggrolls is from My Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

For the Eggrolls
Ingredients:  
Ingredients:  
1 Chicken breast
1 Tbs Vegetable Oil
2 Tbs red bell pepper
⅓cup corn (frozen)
¼ cup Black beans—rinsed canned works well
2 tbs cooked spinach—Frozen works perfectly
2 tbs diced jalapenos
½ tbs parsley—fresh minced
½ tsp cumin
½ tsp chili powder
¼ tsps. Salt
1 dash cayenne pepper
¾ cup pepper jack cheese- shredded
5 flour tortillas- the 6-7” ones work well
Directions:
Directions:
1) Cut the chicken into small cubes and sauté it with oil. Set aside to cool

2) Sauté the green onions and bell pepper in a tablespoon of oil over medium heat. Make sure you preheat the pan and just sauté until tender. Don’t overcook them.

3) Add the diced chicken, corn, beans, spinach, jalapenos, parsley, chili powder, cumin, cayenne and salt.

4) Reduce the heat to low (or completely remove the pan from the heat and sprinkle the cheese over the mixture. Stir in until evenly distributed and melting.

5) Place the tortillas in a plastic zip-lock bag and microwave on high for about 30 seconds. This is to steam and make them pliable.

6) Place 1/5 of the chicken mixture onto the lower ⅓ of the tortilla, centered from side-to side.

7) Fold in the sides, and then roll up as tight as possible. Weave a toothpick through the loose flap and place seam-side down on plate.

8) Place wrapped tortillas and chicken mixture and cover the egg rolls with plastic wrap. Refrigerate for several hours. If you can, leave them overnight.

9) Deep-fry the egg rolls at 375º for 6-7 minutes or until golden brown.

10) Drain on a wire rack or paper towel and cut at a slight diagonal angle before arranging on plate with the small bowl of the avocado dipping sauce in the middle
 

Avocado Dipping Sauce
Ingredients:  
Ingredients:  
8 ounces cream cheese
¼ cup sour cream
1 bunch cilantro
½ avocado
Directions:
Directions:
Add all ingredients in a food processor.

 

 

 

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