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
2 tablespoons chopped tomato
1 tablespoon chopped onion
Preheat 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.
Preheat 1 tablespoon of vegetable oil in a medium-size skillet over
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
While the eggrolls freeze, prepare the Avocado-Ranch Dipping Sauce
by combining all of the ingredients in a small bowl.
Preheat 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.