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      Default Chili's Southwestern Eggrolls

      Chili's Southwestern Eggrolls

      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.

      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.

      Serves 3-4

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