Friday, August 27, 2010

Chili's Southwestern Eggrolls

My in-laws request this at every superbowl / fantasy football draft / New Year's Eve / in any way sports oriented party. And they are right to do it. Because they are delicious. And super easy. I usually triple the batch to take it to parties. And there are never any leftovers. If you've ever eaten them, you know why.

1 chicken breast
1 T oil
2 T minced red bell pepper
2 T minced green onion
1/3 c frozen corn
1/4 c canned black beans, rinsed and drained
2 T frozen spinach, thawed and drained
2 T diced canned jalapenos
1/2 T minced fresh parsley
1/2 t cumin
1/2 t chili powder
1/4 t salt
dash cayenne
3/4 c shredded monterrey jack cheese
5 - 7" tortillas

Grill your chicken; let cool. Over medium high heat, saute red pepper and onion till tender; add diced cooked chicken; add corn, black beans, spinach, jalapeno, parsley, cumin, chili powder, salt, and cayenne. Cook for 4 minutes, stirring well to separate and incorporate spinach. Remove pan from heat and add cheese; stir to melt.

Wrap tortillas in a moist cloth and microwave 1 minute or until hot and pliable. Spoon 1/5 of the mixture into the center of each tortilla. Fold in the ends and roll the tortilla tightly - hold with a toothpick. Cover with plastic wrap and freeze at least 4 hours.

Heat oil to 375 degrees and fry for 12-15 minutes each. Drain and cut on the bias.
Serve with avocado dill dip.

Avocado Dill Dip:

1/4 c smashed fresh avocado (about 1/2 an avocado)
1/4 c mayo
1/4 c sour cream
1 T buttermilk
1 1/2 t white vinegar
1/8 t salt
1/8 t dried parsley
1/8 t onion powder
1/8 t dried dill weed
dash garlic powder
dash pepper

Mix and chill for an hour or more to blend flavors.

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