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
Chicken Breast Instructions Season chicken with salt and black pepper
Brush the olive oil onto the chicken breast
Grill on a medium hot grill
Cook for 5 to 7 minutes on each side
Chop the chicken into small pieces
Set chicken to the side
Egg roll filling Saute red pepper until just tender
Add the green onion, corn, black beans, spinach, and pickled jalapenos to the mixture
Add taco seasoning
Heat through
Place equal portions of filing to the tortillas, equal portions of chicken, and top with cheese
Fold in the ends of the tortilla and roll up
Make sure to roll the tortillas very tight
Pin with toothpicks to secure
Cooking the egg rolls In a large pot add enough vegetable oil to cover the bottom of the pan by 4 inches
Heat to 350 degrees
Deep fry the egg rolls until they are golden brown
This should take 7 to 8 minutes
When golden remove from oil, and place on a wire rack
Avocado Ranch Dressing Prepare a package of Ranch dressing mix with 1/2 cup mayonnaise, and 1/2 cup buttermilk
Add 1/4 cup of mashed avocado to the mixture
Pulse mixture in a blender until the dipping sauce is just blended
No extra notes