I found out how to duplicate the chili’s southwestern eggrolls. Eight dollars now for THREE eggrolls & a dollop of the dipping sauce!!! I told Jason NO MORE. So I found a way to make them instead.
Here is the exact measures I found, but I didn’t even come close to using them this way:
2 tablespoons vegetable oil /1 skinless, boneless chicken breast half /2 tablespoons minced green onion /2 tablespoons minced red bell pepper /1/3 cup frozen corn kernels /1/4 cup black beans, rinsed and drained /2 tablespoons frozen chopped spinach, thawed and drained /2 tablespoons diced jalapeno peppers /1/2 tablespoon minced fresh parsley /1/2 teaspoon ground cumin /1/2 teaspoon chili powder /1/3 teaspoon salt /1 pinch ground cayenne pepper /3/4 cup shredded Monterey Jack cheese /5 (6 inch) flour tortillas /1 quart oil for deep frying .
I used 2 chicken breasts, about a heaping handful of green onion, nearly a whole red pepper (cut off the top & bottom so it was easier to cut…that was the only part I didn’t use for this). Probably closer to a half cup of corn…maybe a little more. 3/4 of a can of black beans, a heaping handful of spinach. Maybe 3 tablespoons jalapeno. I used parsley paste instead of fresh (I can buy it in the store for much cheaper than fresh leaves and it lasts MUCH longer), and I used probably about a tablespoon. I didn’t measure the cumin, chili powder or salt. I just shook until it looked right. The salt I sprinkled lightly. I’m not one much for it. My father in law is allergic to cayenne, so I didn’t use it. I used about a cup of cheese. And the 6 inch tortillas were WAY too small. I used 8 inch…and I used the ones that are already “made”. But I think next time I will make them myself, b/c I can better seal the “roll” part. I did deep fry them…but others have mentioned baking them instead.
Cook the chicken, dice it. Onions & red peppers in a skillet with a little oil until tender (about 5 mins). Put in the rest of the ingredients up to the cayenne pepper and cook all together for another 5 minutes or so. Remove from heat, stir in cheese, it will start to melt. If you’re using ready-made tortillas, microwave them a little so they get soft…roll up some filling & close with a toothpick. The recipe I used then says you should put the eggrolls onto a covered dish into the freezer for 4 hours. I didn’t do this. I just started dropping them into the oil. If you freeze the eggrolls they should cook for about 10 minutes in oil that is about 375 degrees. If not…maybe 5 minutes or less to get them to about golden brown. Drain, serve.
The dip that goes with it:
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
I of course, didn’t do that exact either. Since my eggroll recipe made more than the original recipe called for…I changed this, too. BUT, I just made sure my avocado, mayo, & sour cream were all the same amounts. The rest of the stuff I think I did measure out like the recipe calls for…except for the herbs…I mixed & tasted. You can garnish with onions & tomatoes. Technically…this is “avocado ranch dip”. I am not sure, though…if you could just add avocado to ranch dressing…but I am sure there is someone adventurous enough to try it. Let me know if it works!