Chili’s Southwestern Eggrolls

Chili’s Southwestern Eggrolls
 

 My family loves these so much that I multiply the recipe 4 times and keep some in the freezer to fry up at any time!

 

1 Tbl. Vegetable Oil

2 Tbl. Red Bell Pepper, minced

2 Tbl. Green Onion, minced

1 Chicken Breast Fillet, cook & dice

1/3 C. Frozen Corn

1/4 C. Canned Black Beans, rinse & drain

2 Tbl. Frozen Spinach, thaw & drain

2 Tbl. Jalapeno Peppers, minced

1/2 Tbl. Parsley, minced

1/2 tsp. Cumin

1/2 tsp. Chili Powder

1/4 tsp. Salt

Dash Cayenne Pepper

3/4 C. Shredded Monterey

Jack Cheese

5 (7”) Flour Tortillas

Preheat 1 Tbl. 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.    Add the diced chicken to the pan.  Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper.  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 (recipe below) by combining all of the ingredients in a small bowl.   Preheat 4-6 C. of oil to 375°.  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.

 

Avocado-ranch dipping sauce

1/4 C. Smashed Avocado,  (about 1/2 of an avocado)

1/4 C. Mayonnaise

1/4 C. Sour Cream

1 Tbl.  Buttermilk

1 + 1/2 tsp. White Vinegar

1/8 tsp. Onion Powder

Dash Dried Dill Weed

Dash Garlic Powder

Dash Pepper

1/8 tsp. Salt

1/8 tsp. Dried Parsley

 

Mix all together well.