Tsr Version Of Chili's Southwestern Egg Rolls By Todd Wilbur

Total Time: 4 hrs 45 mins Preparation Time: 4 hrs Cook Time: 45 mins

Ingredients

• Servings: 5
• 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
• 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 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
• 2 tablespoons chopped tomatoes
• 1 tablespoon chopped onion

Recipe

• 1 preheat barbecue grill to high heat.
• 2 rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done.
• 3 lightly salt and pepper each side of the chicken while it cooks.
• 4 set chicken aside until it cools down enough to handle.
• 5 preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
• 6 add the red pepper and onion to the pan and sauté for a couple minutes until tender.
• 7 dice the cooked chicken into small cubes and add it to the pan.
• 8 add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.
• 9 cook for another 4 minutes.
• 10 stir well so that the spinach separates and is incorporated into the mixture.
• 11 remove the pan from the heat and add the cheese.
• 12 stir until the cheese is melted.
• 13 wrap the tortillas in a moist cloth and microwave on high temperature for 30 seconds or until hot.
• 14 spoon approximately one-fifth of the mixture into the center of a tortilla.
• 15 fold in the ends and then roll the tortilla over the mixture.
• 16 roll the tortilla very tight, then pierce with a toothpick to hold together.
• 17 repeat with the remaining ingredients until you have five eggrolls.
• 18 arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours.
• 19 overnight is best.
• 20 while the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
• 21 preheat 4-6 cups of oil to 375 degrees.
• 22 deep fry the eggrolls in the hot oil for 5-6 minutes and remove to paper towels or a rack to drain for about 2 minutes.
• 23 slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.
• 24 garnish the dipping sauce with the chopped tomato and onion.