Southwestern Eggrolls
Southwestern Eggrolls similar to the ones at Chili's
Nutrition Facts
4
188.09
104.74
11.06g
17.02%
4.60g
23.02%
48.75mg
16.25%
510.03mg
21.25%
99.71mg
2.85%
6.00g
2.00%
1.61g
6.44%
1.31g
16.77g
33.55%
8.17%
4.39%
16.52%
4.67%
0.17%
0.35%
1.77%
2.31%
24.04%
3.50%
10.62%
0.27%
2%
8.04%
2.54%
2.27%
13.75%
0.77%
0.35%
Ingredients
- 2 tbsp Jalapeños
- 1/4 c Black Beans
- 1/2 tsp Ground Cumin
- 1 tbsp Vegetable Oil
- 3/4 c Monterey Jack Cheese
- 5 Flour Tortillas (7-inch)
- 2 tbsp Red Bell Pepper
- 1/3 c Corn
- 1/4 tsp Salt
- 1/2 tsp Chili Powder
- 2 tbsp Spinach
- 1/4 tsp Cayenne Pepper
- 2 tbsp Green Onions
- 1/4 tbsp Parsley
- 1 Chicken Breasts
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.
Mince bell pepper, green onion, and parsley. Rinse and drain black beans. Dice jalapeño peppers. Thaw and drain spinach.
Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
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, jalapeño 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 is best.
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°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.
Serves 3-4.
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.
Mince bell pepper, green onion, and parsley. Rinse and drain black beans. Dice jalapeño peppers. Thaw and drain spinach.
Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
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, jalapeño 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 is best.
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°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.
Serves 3-4.
Tags Copycat
Cost: $14.60 ($3.65 per serving)
Source: http://www.all-restaurantrecipes.com/ch/chilis-grill-bar-southwestern-eggrolls-recipe-restaurant-recipes/viewlink.html
Notes
Recipe needs to be modified to match what we actually did. We used a rotisserie chicken that was then shredded. This worked well.
That amount of chicken is more than double the original recipe, but we doubled the other ingredients. This meant there was relatively more chicken than other ingredients. Next time, just use a whole can of corn, a whole can of black beans, and a whole bell pepper - less waste, but this will also need more tortillas. Also, the green onion is almost not noticeable. Use a white or yellow onion next time.
Repeat the recipe with the above changes, then modify the db entry.
That amount of chicken is more than double the original recipe, but we doubled the other ingredients. This meant there was relatively more chicken than other ingredients. Next time, just use a whole can of corn, a whole can of black beans, and a whole bell pepper - less waste, but this will also need more tortillas. Also, the green onion is almost not noticeable. Use a white or yellow onion next time.
Repeat the recipe with the above changes, then modify the db entry.