1/7 Photos of TSR Version of Chili's Southwestern Egg Rolls by Todd Wilbur
4 hrs 45 mins
This is a copycat recipe from www.TopSecretRecipes.com. and it is so good. This is great to make ahead and have ready on hand. Prep time for this recipe is the freezer time.
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Units: US | Metric
- 1 chicken breast fillet
- 1 tablespoon vegetable oil
- 2 tablespoons minced red bell peppers
- 2 tablespoons minced green onions
- 1/3 cup frozen corn
- 1/4 cup canned black beans, rinsed and drained
- 2 tablespoons frozen spinach, thawed and drained
- 2 tablespoons diced canned jalapeno peppers
- 1/2 tablespoon minced fresh parsley
- 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 seven inch flour tortillas
- 1/4 cup smashed fresh avocado (about half of an avocado)
- 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 dried dill weed
- 1 dash garlic powder
- 1 dash pepper
- 1Preheat barbecue grill to high heat.
- 2Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done.
- 3Lightly salt and pepper each side of the chicken while it cooks.
- 4Set chicken aside until it cools down enough to handle.
- 5Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
- 6Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
- 7Dice the cooked chicken into small cubes and add it to the pan.
- 8Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.
- 9Cook for another 4 minutes.
- 10Stir well so that the spinach separates and is incorporated into the mixture.
- 11Remove the pan from the heat and add the cheese.
- 12Stir until the cheese is melted.
- 13Wrap the tortillas in a moist cloth and microwave on high temperature for 30 seconds or until hot.
- 14Spoon approximately one-fifth of the mixture into the center of a tortilla.
- 15Fold in the ends and then roll the tortilla over the mixture.
- 16Roll the tortilla very tight, then pierce with a toothpick to hold together.
- 17Repeat with the remaining ingredients until you have five eggrolls.
- 18Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours.
- 19Overnight is best.
- 20While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
- 21Preheat 4-6 cups of oil to 375 degrees.
- 22Deep fry the eggrolls in the hot oil for 5-6 minutes and remove to paper towels or a rack to drain for about 2 minutes.
- 23Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.
- 24Garnish the dipping sauce with the chopped tomato and onion.
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Nutritional Facts for TSR Version of Chili's Southwestern Egg Rolls by Todd Wilbur
Serving Size: 1 (160 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 299.4
- Calories from Fat 162
- Total Fat 18.0 g
- Saturated Fat 6.3 g
- Cholesterol 24.2 mg
- Sodium 1176.0 mg
- Total Carbohydrate 26.7 g
- Dietary Fiber 3.9 g
- Sugars 3.2 g
- Protein 9.0 g
The following items or measurements are not included:
chicken breast fillets