Southwestern Eggrolls
Do you ever crave Chili's Southwestern Eggrolls? Well look no further! These Chili's inspired eggrolls will fix all your cravings and make your friends and family jealous.
Equipment
- 1 large pan
- 1 cast iron skillet
- 1 cooking spoon
- 1 tongs
- cutting board
- knife
- toothpick
- saran wrap
- measuring spoons
- measuring cups
Ingredients
For the Eggrolls
- 5 8-inch flour tortillas
- ¾ cup monterey jack cheese shredded
- 10 oz chicken breast
- 2 tbsp red bell pepper minced
- 2 tbsp green onion minced
- ¼ cup black beans drained and rinsed
- 2 tbsp frozen spinach thawed and drained
- ½ cup frozen corn
- 2 tbsp fresh jalapenos diced
- ½ tbsp cumin
- ½ tbsp chili powder
- ½ tsp cayenne pepper
- ¼ tsp salt
- ½ tbsp parsley minced (optional)
- 1⅝ cup vegetable oil
For the Avocado Ranch Dipping Sauce
- ½ avocado
- ¼ cup mayonaise
- ¼ cup sour cream
- 1½ tbsp distilled white vinegar
- ⅛ tsp salt
- ⅛ tsp dried parsley
- ⅛ tsp onion powder
- ⅛ tsp dried dill weed
- ⅛ tsp garlic powder
- ⅛ tsp black pepper
Instructions
For the Avocado Ranch Dipping Sauce
- Combine all of the avocado ranch ingredients and mix well. Place in refrigerator until needed.
For the Southwestern Eggrolls
- Chop 10 ounces of boneless, skinless chicken breast into small pieces.
- Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the pieces of chicken to the pan and cook until chicken is cooked through.
- Add 2 tablespoons of red bell pepper and 2 tablespoons of green onion to the pan and cook until the vegetables are just softened, about 2 minutes.
- Add the spinach, corn, jalapenos, black beans, cumin, chili powder, salt, cayenne pepper, and parsley to the pan, Cook the mixture for 5 minutes.
- Remove the pan from the heat and stir in ¾ cup of monterey jack cheese.
- Place 5 8-inch flour tortillas on a plate, cover with saran wrap and microwave on high for 45 seconds.
- Spread the 5 tortillas on a table and spoon equal amount of the mixture on each tortilla. Fold the eggrolls like a burrito with both ends tucked and secure each eggroll with a toothpick. Place the eggrolls in a dish and refrigerate for a few hours, until cold (refrigerating overnight works best).
- Heat 1½ cups of vegetable oil in a large skillet over medium-low heat. Place each eggroll in the skillet and lightly cook all sides until browned.
- Cut each eggroll in half and they are ready to serve with the Avocado Ranch Dipping Sauce!