Chili’s Southwestern Eggrolls and Dipping Sauce

Jim_S

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Chili’s Southwestern Eggrolls


1 skinless chicken breast fillet, cooked & diced
½ T minced fresh parsley
1 T vegetable oil
½ tsp ground cumin
2 T minced red bell pepper
½ tsp chili pwdr
2 T minced green onion
¼ tsp salt
1/3 c frozen corn
dash cayenne pepper
¼ c canned black beans, rinsed & drained
five 7” flour tortillas
¾ c shredded Monterey Jack
2 T thawed & drained frozen spinach
6 to 10 C vegetable or canola oil
2 T diced, canned jalapeno peppers



Preheat 1 T vegetable oil over med-high heat. Add red pepper & onion to pan and saute til tender. Add chicken, corn, beans, spinach, jalapeno peppers, parsley, cumin, chili pwdr, salt and cayenne pepper. Cook another 4 minutes, stirring well so that spinach separates and is incorporated into mixture. Remove from heat and add cheese. Stir until cheese is melted. Wrap tortillas in moist cloth and microwave on high for 1 ½ minutes or til hot. Spoon approximately 1/5 of mixture into center of a tortilla. Fold in ends and then roll tortillas over mixture. Roll very tight, then pierce with toothpick to hold together. Repeat with remaining ingredients until you have 5 eggrolls. Arrange on plate, cover with plastic wrap and freeze for at least 4 hours. Overnight is best. Heat oil to 375 F. Deep fry eggrolls in hot oil for 12 to 15 minutes and then remove to paper towels or rack to drain. Slice each diagonally lengthwise. NOTE: 2nd time I made these I didn’t freeze, but fried immediately in small amount of oil just to crisp outside. Was just as good.


Avocado-Ranch Dipping Sauce

¼ c smashed, fresh avocado (about ½ of an avocado)
¼ c mayonnaise
¼ c sour cream
1 T buttermilk
1 ½ tsp white vinegar
1/8 tsp salt
1/8 tsp dried parsley
1/8 tsp onion pwdr
dash dried dill weed
dash garlic pwdr
dash pepper


Combine all ingredients
 
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