Chili's Southwestern Eggrolls

Every time I go to Chili's I have to have their Southwestern Eggrolls!!! So delicious.  Now I can make them at home.  Making this is sure to empress your family or guests so let's give it a try...

Here is what you will need

          

1 boneless skinless chicken breast

vegetable oil

red pepper

green onions

frozen corn

black beans

frozen spinach

jalapeno pepper

fresh parsley

cumin

chili powder

salt

cayenne pepper

Monterey Jack cheese

either flour tortillas or egg roll wraps

Let's start by chopping our red pepper, green onions, jalapeno pepper, and parsley.  We want them to be finely chopped.  When I chop the jalapeno I left in the seeds because I like a little more spice.

Now let's start cooking! :)

In order to cook the chicken breast evenly we will place wax paper under and on top of the chicken and use a meat tenderizer to make the thickness of the breast even.  This will help it to cook faster and evenly.  (Should I say evenly one more time? :) )  

Coat both sides of the chicken with the oil and place in pan.  This chicken took about 3-4 minutes on the first side.

Now let's flip our chicken and cook the other side for another 3 minutes or so.  Then remove from the pan and set aside.  

To the same pan we cooked the chicken in we can put our chopped red pepper.  I doubled the recipe so if you used 1 chicken breast you will use 1/2 of the red pepper.

Now we can add 2-3 tablespoons of green onions and cook for about 2 minutes.

Our chicken should be cool enough for us to chop into small pieces and then add back into the pan.

Add 1/2 cup of our frozen corn. (remember, I doubled mine so it looks like a lot more)

Add 1/2 can of black beans.  I drained and rinsed mine this time but I have added the beans with the juice from the can and it is still yummy.  Either way you can't go wrong :).

Now add your 1/2 of the package of spinach.

Let's add the jalapeno.  2-3 tablespoons

Add 1- 2 tablespoons of parsley.

1 tablespoon of cumin

Add 1 tablespoon of chili powder.

Add 2 pinches of salt and cayenne pepper.  Mix it all together and cook for about 2 minutes and then remove from burner.

Add 1 cup of shredded Monterey Jack cheese and mix together.

This is what it should look like.  The cheese makes it all kind of stick together.  Now we are ready to roll our eggrolls.

We will now spoon some of this yummy mixture on to our wrapper as such.

Fold the 2 sides like this.

Fold from the other side like this.  Then push the mixture under the fold before you finish the rolling.

And finish the roll like this.

Wet the end of your finger and moisten the end of the wrap.  This helps to keep the eggroll together.

Heat your oil in a different pan and add the eggrolls when it is good and hot.  They cook really fast so by the time I placed the 4th eggroll in the pan it was time to turn the 1st.

Turn each of your rolls as they become browned and crispy.  If necessary you may have to turn them on their sides to get them completely browned.  I had to do this because I only used enough oil to cover 1/2 of the roll because I didn't want to waste my oil.  

Cut on the diagonal.  

If you use flour tortillas you will roll the tortillas the same however you will need to stick them in the freezer for a couple hours before cooking so that they will stay rolled as you cook.  I doubled mine so that I could try them both ways.  I had plenty and I decided to freeze both kinds so that we can enjoy them later without all the work.  :)

I have tried a few different sauces but my favorite is this...

Dipping sauce:

Ingredients:  1 dry package of Hidden Valley Ranch buttermilk mix, 1 cup of buttermilk, 1 cup mayo, and 1/2 of an avocado.

Smash the avocado with a fork

Add ranch mix, buttermilk, and mayo

Mix thoroughly with a whisk

(the end) 

I hope you enjoy these as much as we do!!!

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