I found the recipe on one of my favorite online recipe sites, RecipeZaar. I like this site because you can usually find reviews on the recipes so you can adapt recipes or get great tips for variations.
Here is the recipe that I used compliments of Mysterygirl. I did quadruple the recipe and have a great deal of filling left over. Here's a photo of the filling inside the tortilla shells:
Chili's Southwest Eggrolls
Recipe #1831928
Eggroll
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 7-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
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 medium-high heat.
Add the red pepper and onion to the pan and sauté 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 toothpick to hold together.
Repeat with the remaining ingredients until you have five eggrolls.
*** I don't like to freeze these, I made them fresh instead because I find that when they are frozen and you fry them, the filling can still be a little cold inside if you don't let them thaw a bit first. You can pan fry them without using a toothpick but if you deep fry, be sure to secure it with a toothpick to keep it from opening.***
(If you decide to freeze them, follow these directions but allow them to thaw a bit as I recommended. I have fried them in the past and then tossed them in the microwave for a minute afterwards to heat it through.
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 degrees.
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.
TIP: To help the tortillas roll up easier, I microwaved 5-6 at a time for about 45 seconds between paper towels to help soften them and make them more pliable.
I didn't make the sauce this time but I have made it and I think it's pretty good :o) It was a little more effort than I was willing to make today so I passed on it.
I did try Goya Arroz Amarillo (Yellow Rice) for the first time today on a recommendation of a friend and it was pretty good. I've made spanish rice from scratch before but not really crazy with the recipes I've tried thus far. This had great flavor and a certain non-rice eater had 4 helpings! Yay! We found ourselves a WINNER!
I have nearly half of the filling left over and it will be used tomorrow to make southwestern style nachos :o) Two meals in one days work :o) If you're going to go through the effort to make this recipe, you may as well make a larger amount of it. That's also sensible because what are you going to do with the rest of the bell pepper and you do have to open a whole can of black beans. Might as well adjust the recipe to use the whole can.
We love these SouTHWeST eGGRoLLS! I hope you give this recipe a try :o)
