CHILI'S SOUTHWESTERN EGG ROLLS
Steps:
- Preheat barbecue grill to high heat. 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. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add the red pepper and onion to the pan and sauté for a couple minutes until tender. 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. Remove the pan from the heat and add the cheese. Stir until the cheese is melted. Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot. 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. While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl. Preheat 4-6 cups of oil to 375 degrees.. 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. 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.
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Rajpot Badshah
[email protected]These egg rolls sound delicious!
Eddy Bell
[email protected]I can't wait to try these egg rolls!
Tihan Majumdar
[email protected]These egg rolls are the perfect party food!
Sunil A
[email protected]I'm definitely going to make these egg rolls again soon.
Shanto Sd
[email protected]These egg rolls are a great way to use up leftover chili.
Perfect Makiwa
[email protected]I would recommend this recipe to anyone who loves chili and cornbread.
kaosar ahomed
[email protected]Overall, I thought these egg rolls were just okay. They weren't bad, but they weren't amazing either.
Seaj Duff
[email protected]I had a hard time finding chili that I liked for this recipe. I ended up using a store-bought chili, which wasn't as good as I had hoped.
Juan Moran
[email protected]These egg rolls were a bit bland for my taste. I think I would add some more spices next time.
Andres Rodriguez
[email protected]I'm not a huge fan of cornbread, but I really enjoyed these egg rolls. The chili filling was flavorful and the cornbread crust was crispy.
Azizullah Shary
[email protected]These egg rolls were so delicious! I loved the combination of flavors and textures.
Michelle P Kumar 1
[email protected]I would definitely make these egg rolls again. They're a great appetizer or party food.
Dasly Vega
[email protected]Overall, I thought these egg rolls were pretty good. They were easy to make and they tasted great.
Arup Kumar
[email protected]I had some trouble getting the egg rolls to seal properly. They ended up coming apart a bit when I was frying them.
Rachel Wangui
[email protected]These egg rolls were a bit too spicy for me, but my husband loved them.
Alice Ben
[email protected]I love that these egg rolls are baked instead of fried. They're still crispy, but they're much healthier.
Anais Audifferen-Scott
[email protected]The flavors in these egg rolls are amazing! The chili and cornbread filling is so flavorful.
Zoe Angeles
[email protected]I've made these egg rolls several times now and they're always a crowd-pleaser.
Uchenna Okoye
[email protected]These egg rolls were a hit at my party! They were easy to make and everyone loved them.