Chili’s Southwest Eggrolls

Summary Not available

  • 8 ounces chicken breast
  • 1 teaspoon oil
  • 1 oil
  • 1/4 cup bell peppers
  • 1/4 cup green onions
  • 1/2 cup frozen corn
  • 1/2 cup black beans (rinsed and drained)
  • 1/4 cup frozen spinach (thawed and drained)
  • 2 teaspoons jalapeno peppers (chopped)
  • 1 teaspoon taco seasoning
  • 3/4 cup jack cheese
  • 8 flour tortillas
  • 1/4 cup avocados
  • 1 dressing mix
  • 1/2 cup buttermilk
  • 1/2 cup mayonnaise
  • 2 chopped tomatoes
  • 1 chopped onions
  1. Chicken Breast Instructions Season chicken with salt and black pepper

  2. Brush the olive oil onto the chicken breast

  3. Grill on a medium hot grill

  4. Cook for 5 to 7 minutes on each side

  5. Chop the chicken into small pieces

  6. Set chicken to the side

  7. Egg roll filling Saute red pepper until just tender

  8. Add the green onion, corn, black beans, spinach, and pickled jalapenos to the mixture

  9. Add taco seasoning

  10. Heat through

  11. Place equal portions of filing to the tortillas, equal portions of chicken, and top with cheese

  12. Fold in the ends of the tortilla and roll up

  13. Make sure to roll the tortillas very tight

  14. Pin with toothpicks to secure

  15. Cooking the egg rolls In a large pot add enough vegetable oil to cover the bottom of the pan by 4 inches

  16. Heat to 350 degrees

  17. Deep fry the egg rolls until they are golden brown

  18. This should take 7 to 8 minutes

  19. When golden remove from oil, and place on a wire rack

  20. Avocado Ranch Dressing Prepare a package of Ranch dressing mix with 1/2 cup mayonnaise, and 1/2 cup buttermilk

  21. Add 1/4 cup of mashed avocado to the mixture

  22. Pulse mixture in a blender until the dipping sauce is just blended

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