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Southwest Eggrolls

Every time I make these Southwest Eggrolls they are a hit.  And this copycat recipe gets you pretty darn close to the Chili’s restaurant version.

Now that I’m spending a lot more time reading food blogs….I’ve picked up on a few things that several bloggers seem to share.  First, bloggers support bloggers.  Many post each other’s recipes…which accomplishes two things – they promote their foodie friends and they are able to post a recipe without preparing the dish, taking the pictures, and writing the story that accompanies it (while still offering their readers new wonderful recipes).  Secondly, I’ve noticed several references to wordless Wednesdays.  Which appears to mean either no posting on Wednesdays or mostly pictures with very few words.

Southwest Eggrolls

Due to a very busy and fun filled weekend, I am going to follow their lead and adopt a relatively wordless weekend.  I’ll let the pictures speak for themselves.  Enjoy!!

Southwest Eggrolls
Southwest Eggrolls
Southwest Eggrolls
Southwest Eggrolls

Just one more thing….it’s very important and good to know up front that these eggrolls need to go into the freezer for at least 4 hours before deep frying.  Plan ahead.  Ok no more words.

Southwest Eggrolls

Recipe adapted from Todd Wilbur’s Top Secret Recipes.

Southwest Eggrolls with Avocado Dipping Sauce {Chili’s Style}

Adapted from Todd Wilbur’s Top Secret Recipes
Prep Time 10 mins
Cook Time 30 mins
Time to Freeze Egg Rolls 4 hrs
Course Appetizer, Main Course
Servings 5

Ingredients
  

For the Eggrolls

  • 1 boneless skinless chicken breast grilled & shredded
  • 1 Tablespoon olive oil
  • 2 Tablespoons red onion fine diced
  • 1 scallion thinly sliced
  • 1/3 cup fresh or frozen corn kernels
  • 1/4 cup canned black beans rinsed & drained
  • 2 Tablespoons cooked spinach fine chopped
  • 2 Tablespoons diced mild gree chiles
  • 1 Tablespoon fresh cilantro minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 dash cayenne pepper
  • 3/4 cup shredded monterey jack cheese
  • 5 7-inch flour tortillas
  • 4-6 cups canola oil for deep frying

For the Dipping Sauce

  • 1/2 avocado mashed
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 Tablespoon buttermilk
  • 1 1/2 teaspoons white vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon dried parsley
  • 1/8 teaspoon onion powder
  • 1 dash garlic powder
  • 1 dash black pepper

For Garnish

  • 2 Tablespoons chopped tomato
  • 1 Tablespoon fine diced onion
  • 1 Tablespoon thinly sliced scallion

Instructions
 

For the Eggrolls

  • Cook and finely shred or dice chicken breast. Reserve.
  • Heat 1 Tablespoon olive oil in large skillet over medium-high heat. Add the red onion and scallion and saute until tender. Add the cooked chicken, corn, and remaining ingredients EXCEPT cheese. Stir well to incorporate all ingredients. Remove from the pan and add the shredded cheese; stir until melted.
  • Wrap the tortillas in a moist cloth and microwave for 30 seconds.
  • Spoon approx. 1/5th of the mixture into the center of a tortilla, about 1/3 cup. Fold in the ends and then tightly roll the tortilla over the mixture and secure with a toothpick. Repeat with remaining 4 tortillas. Place rolls on a plate and cover with plastic wrap. Freeze for at least 4 hours. Overnight is best.
  • Preheat 4-6 cups of canolla oil in a saucepan to 375 degrees. Deep fry eggrolls two at a time for 5-6 minutes until deep brown on all sides. Remove and drain on paper towels.
  • Slice each eggrolls diagonally lengthwise and arrange on a plate around small bowl with dipping sauce.

For Dipping Sauce

  • Combine all ingredients in a small bowl and chill. Garnish with chopped tomato, onion and scallion.

Notes

Recipe adapted from Todd Wilbur’s Top Secret Recipes https://topsecretrecipes.com/chilis-southwestern-eggrolls-copycat-recipe.html

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