Sunday, December 26, 2010

Chili's Southwest Chicken Eggrolls

So I have always wanted to make this recipe because it sounded so good, but I was always turned off by the ginormous list of ingredients. The list was soooo long, so I figured this must be really time consuming. Thus, months and months went by, and I still hadn't made this recipe. I finally put on my big girl panties and decided to take the plunge into this recipe. I am SO glad I did. We loved these, and they were A LOT easier than I had assumed. I doubled the recipe and was glad I did to use more of the ingredients that I had already opened for the single recipe. Plus, we loved them and wanted more. Don't be afraid, just take the plunge and make these. Your boca will thank you. I did make a couple of adjustments to this so I will include those. Oh, I should mention I have never actually eaten these at Chili's so I have nothing to compare them too, but I hear they are very similar to the restaurant version. These would definitely make a great appetizer for New Years festivities.

Chili's Southwest Chicken Egg rolls

Egg roll
1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell peppers
2 tablespoons minced green onions
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
1 dash cayenne pepper
3/4 cup shredded monterey jack cheese
5 seven 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 tablespoon 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 Garnish
2 tablespoons chopped tomatoes
1 tablespoon chopped onions

1. Preheat oven to 350.
2. Cook the chicken breast either on the grill, in a pan, in the oven, use a rotisserie, or boil it. I boiled mine because it was the quickest way for me to cook it. If I am just going to shred the chicken and put it in something, I usually just boil it until it's done.
3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
4. Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
5. 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.
6. Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
7. Wrap the tortillas in a moist cloth and microwave on high temperature for 30 seconds or until hot.
8. 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 toothpick to hold together.
9. Repeat with the remaining ingredients until you have five egg rolls.
10. Lay the egg rolls out on a baking sheet. Brushed them with a little bit of oil, and bake them at 350 for 20 minutes, or until golden brown.
11. While the egg rolls cook, prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
12. When egg rolls are done, slice each egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.
13. Garnish the dipping sauce with the chopped tomato and onion.

Adapted from:

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