Wednesday, April 20, 2011

Southwestern Egg Rolls

I told myself that if I ever started a blog, I would only stick to making sweets and desserts since there are so many baked goods I would love to share and would love to try.
However, there is one savory recipe that cannot go by without speaking of. One of my most favorite restaurants is Chili's. Top 2 for sure.

Unfortunately, where we live, the chain doesn't exist. Actually, I lie. There is ONE Chili's about an hour from us in the city, but if I decide to drive that far, I might as well go over the border and do some shopping Stateside where everything is cheaper.

When we do have the opportunity to go to Chili's, I am so predictable when it comes to ordering what I want there. My favorite dish is actually an appetizer.

The Southwestern Egg Rolls are just ridonkulous! It's like a meal packed neatly into a tortilla. They're AWESOME! If you've been and enjoyed them, can I get an Amen? If you haven't, give me one anyway. You will once you have them - I'm just saving you some time.

When I was pregnant with my son, I was craving these ALL the time. Sucks when there isn't one on the corner. Since the need to have them was nagging me incessantly, I had to find a recipe that was thisclose to the real deal that I could be satisfied with. I couldn't bring myself to have my husband make the hour trek over the border every time I needed them.

3 times and a hefty speeding ticket was enough.


2 tablespoons vegetable oil
2 skinless, boneless chicken breasts
4 tablespoons minced green onion
2 tablespoons minced red bell pepper
½ cup frozen corn kernels
½ cup black beans, rinsed and drained
4 tablespoons frozen chopped spinach, thawed and drained
4 tablespoons diced jalapeno peppers
1 tablespoon minced fresh parsley
1 teaspoon ground cumin
1 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
1¼ cup shredded Monterey Jack cheese
1 package flour tortillas or egg roll wrappers
1 quart oil for deep frying, if deep frying

In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.

Heat 2 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion, jalapeno peppers, and red pepper. Cook and stir 5 minutes, until tender.

Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.

Spoon even amounts of the mixture into each tortilla. I used egg roll wrappers. Fold ends of tortillas/egg roll wrappers, then roll tightly around mixture.

Arrange on a baking pan and brush generously with oil over the top using a pastry brush.

Bake for 15 minutes until golden brown. Serve with ranch dressing.

If you wish, you can also deep fry them. To do so:

Spoon and fold as stated above. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.

In a large, deep skillet, heat oil for deep frying to 375ºF. Deep fry frozen, stuffed tortillas/egg roll wrappers for 6 minutes each, or until golden brown. Drain on paper towels before serving.

Happy Baking!

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