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version of
Chili's
Southwestern Eggrolls |
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If you've spent
any time on the Secret Recipe Board, you know that this is one of the most
requested clones from Chili's. Unfortunately the
"clone" recipes that are floating around out
there for this dish are pretty lame. So into the TSR test
kitchen we go, and out comes the closest thing you'll
ever savor next to actually eating the real thing. These
"eggrolls" are made with flour tortillas,
stuffed with a spicy blend of corn, green onions, black
beans, spinach, jalapeno peppers, monterey jack cheese
and spices. When you add the creamy avocado ranch dipping
sauce, you're tastebuds will begin to party. Make these
several hours before you plan to serve them so that they
can freeze solid before frying. This will help to make
the outside a dark golden brown, and the eggrolls will
stay folded without letting any oil seep into the
filling. This is how they cook 'em at the restaurant
chain. And now you can check out the video for a hands-on
demonstration.
1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
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
dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
five 7-inch flour tortillas
Avocado-ranch dipping sauce
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
dash dried dill weed
dash garlic powder
dash pepper
Garnish
2 tablespoons chopped tomato
1 tablespoon chopped onion
1. Preheat barbecue grill to
high heat.
2. Rub the chicken breast with some vegetable oil then
grill it on the barbecue for 4 to 5 minutes per side or
until done. Lightly salt and pepper each side of the
chicken while it cooks. Set chicken aside until it cools
down enough to handle.
3. Preheat 1 tablespoon of vegetable oil in a medium-size
skillet over medium-high heat.
4. Add the red pepper and onion to the pan and sauté for
a couple minutes until tender.
5. Dice the cooked chicken into small cubes and add it to
the pan. Add the corn, black beans, spinach, jalapeno
peppers, parsley, cumin, chili powder, salt, and cayenne
pepper to the pan. Cook for another 4 minutes. Stir well
so that the spinach separates and is incorporated into
the mixture.
6. Remove the pan from the heat and add the cheese. Stir
until the cheese is melted.
7. Wrap the tortillas in a moist cloth and microwave on
high temperature for 1 1/2 minutes or until hot.
8. Spoon approximately one-fifth of the mixture into the
center of a tortilla. Fold in the ends and then roll the
tortilla over the mixture. Roll the tortilla very tight,
then pierce with a toothpick to hold together. Repeat
with the remaining ingredients until you have five
eggrolls. Arrange the eggrolls on a plate, cover the
plate with plastic wrap and freeze for at least 4 hours.
Overnight is best.
9. While the eggrolls freeze prepare the avocado-ranch
dipping sauce by combining all of the ingredients in a
small bowl.
10. Preheat 4-6 cups of oil to 375 degrees.
11. Deep fry the eggrolls in the hot oil for 12-15
minutes and remove to paper towels or a rack to drain for
about 2 minutes.
12. Slice each eggroll diagonally lengthwise and arrange
on a plate around a small bowl of the dipping sauce.
Garnish the dipping sauce with the chopped tomato and
onion.
(http://www.topsecretrecipes.com)
Serves 3-4.
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