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.
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!!
Just one more thing….Step #17 of this recipe is very important and good to know up front. The eggrolls need to go into the freezer for at least 4 hours before deep frying. Plan ahead. Ok no more words.
- 1 boneless skinless chicken breast, grilled & shredded
- 1 Tbl. canola oil
- 2 Tbl. red onion, fine diced
- 2 Tbl. scallions, minced
- ⅓ cup frozen corn
- ¼ cup canned black beans, rinsed and drained
- 2 Tbl. frozen spinach, thawed and drained
- 2 Tbl. diced mild green chiles
- ½ Tbl. minced fresh cilantro
- ½ tsp. cumin
- ½ tsp. chili powder
- ¼ tsp. salt
- 1 dash cayenne pepper
- ¾ cup shredded monterey jack cheese
- 5 seven inch flour tortillas
- ¼ cup smashed fresh avocado (about half of an avocado)
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 Tbl. buttermilk
- 1½ tsp. white vinegar
- ⅛ tsp. salt
- ⅛ tsp. dried parsley
- ⅛ tsp. onion powder
- 1 dash garlic powder
- 1 dash pepper
- 2 Tbl. chopped tomatoes
- 1 Tbl. chopped onion
- 1 Tbl. scallions
- Preheat barbecue grill to high heat.
- Rub the chicken breast with canola oil, season with salt & pepper, then grill for 4 to 5 minutes per side or until done.
- Cover & set chicken aside.
- Preheat 1 tablespoon of canola oil in a medium-size skillet over medium-high heat.
- Add the red onion and scallion 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, cilantro, 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 30 seconds or until hot.
- Spoon approximately one-fifth of the mixture into the center of a tortilla, about ⅓ cup.
- 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.
- Preheat 4-6 cups of oil to 375 degrees.
- Deep fry the eggrolls 2 at a time in the hot oil for 5-6 minutes until deep brown.
- 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.
- Combine all of the ingredients in a small bowl and chill.
- Garnish the dipping sauce with the chopped tomato, onion, and scallions.
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What is the yield on this recipe? I cannot find it anywhere.
Hi Jeff, 5 whole large egg rolls, cut in half. So I’d call the yield 10. Thanks for stopping by.
Chili’s Southwestern Eggrolls do not have red onion, mild green chilies or cilantro in them. They do, however, have minced red bell pepper, minced jalapenos and fresh parsley in them. You should try the real recipe. Also. grated monterey jack cheese is white, there is no orange cheese like in the photo you posted. Many no words Wednesdays are a not such a great idea.
Hi Joseph,
Despite the seemingly mean spirited tone to your comment, I’ll leave it untouched so that others stopping by can see the ‘correction’ to ingredients you’ve suggested. These ‘Chili Style’ Eggrolls were inspired by the ones I loved at the restaurant. That’s all. Not claiming to be exact only “pretty darn close.” A liberty you’re allowed to take when writing on a personal blog.
Thank you for stopping by, Libby
These look amazing. I have been wanting to finally make these at home and you just gave me final inspiration I needed. :)
Nicole, I sure hope you make these. I think your family will love these. xo Libby
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