Chili's Southwestern Eggrolls

Recipe Ingredients

1		Chicken breast fillet
1 tablespoon	15ml	Vegetable oil
2 tablespoons	30ml	Minced red bell pepper
2 tablespoons	30ml	Minced green onion
1/3 cup	20g / 0.7oz	Frozen corn
1/4 cup	40g / 1.4oz	Canned black beans - rinsed and drained
2 tablespoons	30ml	Frozen spinach - thawed and drained
2 tablespoons	30ml	Diced canned jalapeño peppers
1/2 tablespoon	7.5ml	Minced fresh parsley
1/2 teaspoon	2.5ml	Cumin
1/2 teaspoon	2.5ml	Chili powder
1/4 teaspoon	1.3ml	Salt
1		Cayenne pepper
3/4 cup	109g / 3.8oz	Shredded Monterey Jack cheese
5		Seven-inch flour tortillas
		Avocado Ranch Dipping Sauce
1/4 cup	59ml	Smashed fresh avocado - (abt 1/2 avocado)
1/4 cup	59ml	Mayonnaise
1/4 cup	59ml	Sour cream
1 tablespoon	15ml	Buttermilk
1 1/2 teaspoons	7.5ml	White vinegar
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Dried parsley
1/8 teaspoon	0.6ml	Onion powder
1		Dried dill weed
1		Garlic powder
1		Freshly-ground black pepper
		Garnish
2 tablespoons	30ml	Chopped tomato
1 tablespoon	15ml	Chopped onion

Recipe Instructions

Preheat barbecue grill to high heat.

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.

Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add the red pepper and onion to the pan and saute for a couple minutes until tender.

Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeño 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.

Remove the pan from the heat and add the cheese. Stir until the cheese is melted.

Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.

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.

While the eggrolls freeze prepare the Avocado-Ranch Dipping Sauce by combining all of the ingredients in a small bowl.

Preheat 4 to 6 cups of oil to 375 degrees. Deep-fry the eggrolls in the hot oil for 12 to 15 minutes and remove to paper towels or a rack to drain for about 2 minutes.

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.

This recipe yields 3 to 4 servings.

Source:
Todd Wilbur's Top Secret Recipes at http://www.topsecretrecipes.com

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