Tuesday, July 14, 2009

Chili's Southwest Eggrolls

No, really. I'm not kidding. I've had this recipe for years now, but have always been too intimidated to try them. Maybe it's the long, intimidating list of ingredients (intimidating in its length only, mind you). More than likely, it's the thought of deep frying these bad boys. I love deep fried food. I live in Oklahoma, after all. But I'm not a fan of my entire house and every stitch of clothing I own smelling like deep-fried food.

You understand.

Here's my delicious solution, and my delicious adaptation of the above recipe.

2 boneless, skinless, chicken breasts
1 tablespoon vegetable oil
2 tablespoons minced red bell peppers
2 tablespoons minced green onions
1/3 cup fresh (or frozen corn), from 2 ears
1/4 cup canned black beans, rinsed and drained
2 tablespoons fresh spinach, chopped
1 jalapeno pepper, ribs and seeds removed, minced
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
3/4 cup shredded monterey jack cheese
10 medium (fajita size) flour tortillas

Dipping Sauce
1/4 cup smashed fresh avocado (about half of an avocado)
1/4 cup sour cream (I probably added a bit more once all was said and done)
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon onion powder
1 dash dried dill weed
1 dash garlic powder
1 dash pepper

Sprinkle chicken with salt and pepper and saute in 1 tbs oil over medium heat, about 4 minutes per side, until cooked through. Set aside until it cools down enough to handle.

Add the red pepper and onion to the pan and sauté for a couple minutes until tender. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, and salt to the pan.
Cook for another 4 minutes. Chop chicken into bite-sized pieces and add to pan; warm through.
Remove the pan from the heat and add the cheese. Stir until the cheese is melted.

Preheat oven to 425.

Wrap the tortillas in a moist cloth and microwave on high temperature for 30 seconds 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. Repeat with the remaining ingredients and tortillas.

Place eggrolls seam side down on baking sheet sprayed with cooking spray. Drizzle tops of eggrolls with a bit of oil, just to help them brown. Cook for 20 minutes, or until lightly browned and crispy. Let stand 5 minutes before slicing eggrolls on the diagonal and serving with dipping sauce.
Prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.

Let me know if you make them and how you think they compare to the real thing!

1 comment:

  1. K - these might also be good cooked in a sandwich press or george foreman grill (we have a little one that I use for grilled cheese and quesadillas). If you wanted to just cook one at a time. I can't wait to try these.