Chili’s Southwest Eggrolls
User Reviews
5
Chili’s Southwest Eggrolls
Description
This recipe begins by grilling seasoned boneless skinless chicken breasts, which are then chopped for the filling. A sautéed vegetable mixture of red bell pepper, green onion, corn, black beans, spinach, and pickled jalapeños seasoned with taco seasoning is combined with the chicken to create a hearty filling. Placing this on flour tortillas with shredded Monterey Jack cheese and tightly rolling them forms eggrolls that stay intact during cooking.
Deep frying in vegetable oil at 350°F crisps the wrappers to a golden brown while heating the filling through. The contrast between the crunchy outside and flavorful, melty cheese and seasoned interior defines the texture and taste. Serving the eggrolls with a creamy avocado ranch dressing adds a tangy, cool contrast to the spicy filling. Fresh tomato and onion toppings offer brightness and added texture.
The recipe provides a more filling and fresh take on fried eggrolls with southwestern influences, suitable as an appetizer or main dish.
Ingredients
Egg Rolls
- 8 ounces chicken breast boneless, skinless
- 4 teaspoons olive oil divided use, or vegetable oil
- 1/4 cup red bell pepper minced
- 1/4 cup green onion minced
- 1/2 cup corn frozen
- 1/2 cup black beans rinsed and drained, canned
- 1/4 cup spinach thawed and drained, frozen
- 2 teaspoons jalapeno pepper chopped, pickled
- 1 teaspoon taco seasoning
- 8 inch flour tortillas
- 3/4 cup Monterey jack cheese shredded
- vegetable oil for frying
Avocado Ranch Dressing
- 1 package dry ranch dressing mix
- 1/2 cup mayonnaise
- 1/2 cup buttermilk
- 1/4 cup avocado about half an avocado, smashed fresh
Toppings
- 2 tablespoons tomato chopped
- 1 tablespoon onion chopped
Instructions
- Preheat the grill to medium-high heat.
- Brush the chicken breasts with 1 teaspoon of olive oil and season them with salt and pepper. Grill for 5 to 7 minutes on each side. When the chicken breasts have finished cooking, chop them into small pieces and set aside.
- To make the egg roll filling, place the remaining olive oil in a skillet over medium-high heat and sauté the red peppers until just tender. Add the green onions, corn, black beans, spinach, pickled jalapeños, and taco seasoning to the skillet. Mix well and sauté until heated through.
- Place equal portions of filling onto the tortillas. Then add equal portions of chicken to each tortilla and top with cheese. Fold in the ends of the tortilla and roll them up very tightly. Pin with toothpicks to secure.
- Add vegetable oil to a large pot until it reaches a depth of 4 inches. Heat the oil to 350°F and deep-fry the egg rolls until they are golden brown, about 7 to 8 minutes. When golden, remove them from the oil and place them on a wire rack.
- To make the avocado ranch dressing, combine the dry ranch dressing mix with the mayonnaise and buttermilk. Add the mashed avocado and pulse the mixture in a blender until just blended.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 502 kcal
% Daily Value*
| Calories | 502kcal | 25% |
| Carbohydrates | 42g | 14% |
| Protein | 19g | 38% |
| Fat | 28g | 43% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 46mg | 15% |
| Sodium | 1088mg | 45% |
| Potassium | 443mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1190IU | 24% |
| Vitamin C | 13.9mg | 15% |
| Calcium | 212mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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