One of the cooking projects my husband and I shared over the Christmas break from school was making southwestern egg rolls. We love to eat them at Chili’s, so we looked online for a recipe that was similar, and here is what we ended up with:
Ingredients for Egg Rolls
2-3 boneless chicken breasts (seasoned with a little salt, black pepper, and chili powder)
2 Tbsp. olive oil
1/2 cup diced red bell pepper
1/2 cup diced green onions
1/2 cup chopped frozen spinach (thawed and drained)
1/2 cup frozen yellow corn kernels
1/2 cup canned jalapenos, drained and chopped
1 can black beans, rinsed and drained
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
1/2 tsp. salt
2 tsp. chili powder
1 tsp. cilantro (dried or fresh)
1 cup shredded Jack cheese
10 seven inch flour tortillas
Peanut oil for deep fryer
Sprinkle some salt, black pepper, and chili powder on the chicken breasts and then grill them until they are done. Let them cool down and then dice them into small pieces. In a large skillet, saute the green onion and red bell pepper in the olive oil until tender, or about 2 minutes. Add the rest of the ingredients on the list down through the cilantro and cook on low heat for about 4 more minutes. Keep stirring, making sure the spinach is well blended into the mixture. Remove the pan from the heat and stir in the Jack cheese. Stir until melted well throughout the mixture. Wrap the flour tortillas in a damp paper towel and heat in the microwave for about 30 seconds. Fill each tortilla with some of the mixture and roll up as for egg rolls. Place the egg rolls on a flat baking sheet and freeze for 3-4 hours or overnight. Fry the frozen egg rolls in a deep fat fryer until they are light brown and crispy. Use peanut oil for the best flavor. Serve these hot with avocado dipping sauce.
Avocado Dipping Sauce
Ingredients
1 large, ripe avocado, peeled and pit removed
1/2 cup mayonnaise
1/2 cup sour cream
2 Tbsp. buttermilk
1 Tbsp. white vinegar
1/2 tsp. garlic salt
1/2 tsp. dried cilantro
dash of pepper
dash of dried dill weed
Peel and pit the avocado and smash in a bowl. Add the rest of the ingredients, stirring after each addition. Refrigerate to enjoy with the southwestern eggrolls. You can garnish the dip in a bowl with diced tomatoes and a little green onion for extra flavor and decoration. You can make this ahead of time. Keep refrigerated until you use it.
One of the cooking projects my husband and I shared over the Christmas break from school was making southwestern egg rolls. We love to eat them at Chili’s, so we looked online for a recipe that was similar, and here is what we ended up with:
Ingredients for Egg Rolls
2-3 boneless chicken breasts (seasoned with a little salt, black pepper, and chili powder)
2 Tbsp. olive oil
1/2 cup diced red bell pepper
1/2 cup diced green onions
1/2 cup chopped frozen spinach (thawed and drained)
1/2 cup frozen yellow corn kernels
1/2 cup canned jalapenos, drained and chopped
1 can black beans, rinsed and drained
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
1/2 tsp. salt
2 tsp. chili powder
1 tsp. cilantro (dried or fresh)
1 cup shredded Jack cheese
10 seven inch flour tortillas
Peanut oil for deep fryer
Sprinkle some salt, black pepper, and chili powder on the chicken breasts and then grill them until they are done. Let them cool down and then dice them into small pieces. In a large skillet, saute the green onion and red bell pepper in the olive oil until tender, or about 2 minutes. Add the rest of the ingredients on the list down through the cilantro and cook on low heat for about 4 more minutes. Keep stirring, making sure the spinach is well blended into the mixture. Remove the pan from the heat and stir in the Jack cheese. Stir until melted well throughout the mixture. Wrap the flour tortillas in a damp paper towel and heat in the microwave for about 30 seconds. Fill each tortilla with some of the mixture and roll up as for egg rolls. Place the egg rolls on a flat baking sheet and freeze for 3-4 hours or overnight. Fry the frozen egg rolls in a deep fat fryer until they are light brown and crispy. Use peanut oil for the best flavor. Serve these hot with avocado dipping sauce.
Avocado Dipping Sauce
Ingredients
1 large, ripe avocado, peeled and pit removed
1/2 cup mayonnaise
1/2 cup sour cream
2 Tbsp. buttermilk
1 Tbsp. white vinegar
1/2 tsp. garlic salt
1/2 tsp. dried cilantro
dash of pepper
dash of dried dill weed
Peel and pit the avocado and smash in a bowl. Add the rest of the ingredients, stirring after each addition. Refrigerate to enjoy with the southwestern eggrolls. You can garnish the dip in a bowl with diced tomatoes and a little green onion for extra flavor and decoration. You can make this ahead of time. Keep refrigerated until you use it.