Saturday, August 13, 2011

Chili's Copycat Southwestern Eggrolls and Avocado-Ranch Dipping Sauce


Chili's has so many yummy items, it is hard to choose which one you want to try. Next time you want to try something or if Southwestern Eggrolls is already a favorite of yours, here is a copycat version for you to try. I have also included the Avocado-Ranch Dipping Sauce recipe. Enjoy!

1 chicken breast fillet
2 tablespoon red bell pepper, minced
2 tablespoon green onion, minced
1 tablespoon vegetable oil
2 tablespoon frozen spinach, thawed and drained
1/3 cup frozen corn
¼ cup canned black beans, rinsed and drained
2 tablespoon canned jalapeño peppers, diced
3/4 cup Monterey Jack cheese, shredded
½ teaspoon cumin
½ tablespoon fresh parsley, minced
¼ teaspoon salt
½ teaspoon chili powder
Dash cayenne pepper
5 -7-inch flour tortillas

Avocado-Ranch Dipping Sauce

¼ cup fresh avocado, smashed, about half of an avocado
¼ cup sour cream
¼ cup mayonnaise
1 ½ teaspoon white vinegar
1 tablespoon buttermilk
Dash dried dill weed
dash garlic powder
Dash black pepper
1/8 teaspoon salt
1/8 teaspoon dried parsley
1 tablespoon onion, chopped
1/8 teaspoon onion powder

Garnish:
2 tablespoon tomato, chopped

Directions for making Chili's Southwestern Eggrolls:
Heat your barbecue grill to high heat.
Rub vegetable oil on chicken breast.
Salt and pepper lightly on both sides of the chicken.
Grill the chicken breast on the barbecue grill for 4 to 5 minutes per side or until done.
Set aside until it cools enough to handle.
In a medium size skillet heat 1 tablespoon of oil over medium-high heat.
Add to skillet red pepper and onion; sauté until tender, about two minutes.
Cube chicken meat and add to skillet.
Add spinach, corn, jalapeño peppers, black beans, spinach, chili powder, parsley, cumin, salt, and cayenne pepper to mixture.
Cook for 4 minutes; stir well to incorporated ingredients in the mixture.
Take pan off the heat; add cheese and stir until melted.
Heat tortillas by wrapping in a moist cloth and place in microwave on high for 1 1/2 minutes.
Spoon some of the mixture into center of a tortilla.
Roll tortillas by folding in ends and rolling; roll very tight and stick a toothpick in them to hold together.
Roll remaining eggrolls.
Place eggrolls on a plate, cover with plastic wrap; freeze for at least 4 hours or overnight.

Directions for Avocado-Ranch Dipping Sauce:
Smash avocado.
Add the rest of ingredients to avocado in a small bowl and mix well.

Directions for Frying Eggrolls:
In a large pan or a deep-fryer, preheat 4-6 cups of oil to 375°F.
Fry eggrolls in hot oil for 12-15 minutes; drain on paper towels or a rack.
To serve, slice each eggroll diagonally and dip in Avocado-Ranch Sauce.

Chili's Southwestern Eggrolls

Image by ayesamson

1 comment: