Chili's Southwestern Egg rolls
by Todd Wilbur
If you've spent any time on the Secret Recipe Board, you
know that this is one of the most
requested clones from Chili's. Unfortunately the
"clone" recipes that are floating around out there
for this dish are pretty lame. So into the TSR test kitchen
we go, and out comes the closest thing
you'll ever savor next to actually eating the real thing.
These "eggrolls" are made with flour
tortillas, stuffed with a spicy blend of corn, green onions,
black beans, spinach, jalapeno peppers,
tastebuds will begin to party. Make these several hours
before you plan to serve them so that they
can freeze solid before frying. This will help to make the
outside a dark golden brown, and the
eggrolls will stay folded without letting any oil seep into
the filling. This is how they cook 'em at
the restaurant chain. And now you can check out the video
for a hands-on demonstration.
1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
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
dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
five 7-inch flour tortillas
Avocado-ranch dipping sauce
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 white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dill weed
dash garlic powder
dash pepper
Garnish
2 tablespoons chopped tomato
1 tablespoon chopped onion
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. Lightly salt and pepper each side of
the chicken while it cooks. Set chicken
aside until it cools down enough to handle.
3. Preheat 1 tablespoon of vegetable oil in a medium-size
skillet over medium-high heat.
4. Add the red pepper and onion to the pan and sauté for a
couple minutes until tender.
5. 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.
6. Remove the pan from the heat and add the cheese. Stir
until the cheese is melted.
7. Wrap the tortillas in a moist cloth and microwave on high
temperature for 1 1/2 minutes or until
hot.
8. 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. Arrange the
eggrolls on a plate, cover the plate with plastic wrap and
freeze for at least 4 hours. Overnight is
best.
9. While the eggrolls freeze prepare the avocado-ranch
dipping sauce by combining all of the
ingredients in a small bowl.
10. Preheat 4-6 cups of oil to 375 degrees.
11. 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.
12. 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.
(http://www.topsecretrecipes.com)
Serves 3-4.