HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Famous Recipes Chili's Southwestern Eggrolls Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Eggrolls: 8 ounce boneless skinless chicken breast 1 tbsp. vegetable oil 2 tbsp. minced red bell pepper 2 tbsp. minced green onion 1/3 cup frozen, thawed corn kernels 1/4 cup canned black beans, rinsed and drained 2 tbsp. frozen spinach, thawed and drained 2 tbsp. canned diced jalapenos 1/2 tbsp. minced fresh parsley 1/2 tsp. cumin 1/2 tsp. chili powder 1/4 tsp. salt pinch cayenne pepper 3/4 cup shredded Monterey Jack cheese five 7 inch flour tortillas oil for frying Avocado-Ranch Dipping Sauce: 1/4 cup peeled, mashed avocado 1/4 cup prepared mayonnaise 1/4 cup sour cream 1tbsp. buttermilk 1 1/2 tsp. white vinegar 1/8 tsp. salt 1/8 tsp. dried parsley flakes pinch dried dillweed pinch garlic powder pinch pepper Garnish: 2 tbsp. chopped tomato 1 tbsp. chopped onion Directions For Eggrolls: Preheat barbecue grill. Rub chicken with some oil and season with salt and pepper. Grill chicken 4 to 5 minutes per side until cooked through. Cool chicken and dice. Heat 1 tbsp. oil in a medium skillet over medium-high heat. Add red pepper and onion and cook about 8 minutes until tender, stirring occasionally. Add diced chicken, corn kernels, black bans, spinach, jalapenos, parsley, cumin, chili powder, salt and cayenne. Cook 4 minutes, stirring frequently. Remove pan from heat and stir in cheese until melted. Wrap the tortillas in a moistened towel. Microwave about 1 minute on High power until hot. Divide chicken mixture between tortillas. Fold in ends of tortillas, then roll tightly. Secure with toothpicks. Cover eggrolls with plastic wrap and freeze at least 4 hours or overnight. Preheat oil to 375 degrees in a fryer or deep skillet. Fry eggrolls 12 to 15 minutes until deep golden brown. Drain on paper towels 2 minutes. Slice eggrolls diagonally lengthwise and serve with sauce. For Dipping Sauce: Stir together mashed avocado, mayonnaise, sour cream, buttermilk, vinegar, salt, parsley flakes, onion powder, dillweed, garlic powder and pepper in a small bowl. Garnish with chopped tomato and onion before serving. Makes 5 eggrolls. Related Recipes •   Chili'sŪ Southwestern Vegetable Soup •   Camp Hash •   Chili's Honey Lime Dressing •   Libby's Famous Pumpkin Pie •   Morton's Steakhouse Famous Caesar Salad •   Famous Amos Raisin-Filled Chocolate Chip Cookies •   Famous Diner Beef and Beer Chili •   Famous Baked Ribs •   Grandpa's Famous Grilled Venison Meatloaf •   Chili's Steak Fajitas •   Jimmy Dean Southwestern Breakfast Tacos •   Southwestern Red Rice Pilaf •   Famous Sweet and Sour Spareribs •   Chili's Boneless Buffalo Wings •   Grilled New York Strip Steak with Southwestern Relish •   Chili's Chicken Enchilada Soup •   Quick Southwestern Chili Cream Chicken •   Southwestern Braised Pinto Beans •   Drunken Southwestern Pinto Beans •   Southwestern Pinto Beans View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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