Chili’s Inspired Southwestern Egg Rolls

This Chili’s inspired Southwestern egg rolls recipe is your next priority craving. It is gladly shared with us by Coop Can Cook on YouTube. An immediately loved at first bite dish that you will come to enjoy and make from time to time since it’s speedy and easy to make.

Ingredients:

• Egg Rolls:
• 1 boneless skinless chicken cut into bite-sized pieces
• 1 T olive oil
• 1/4 cup diced red bell peppers
• 1 tsp salt
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp minced jalapenos
• 1 TBS finely chopped green onions
• 1/2 tsp chopped fresh cilantro
• 1/3 cup frozen corn
• 1/4 cup canned black beans drained & rinsed
• 1/4 cup frozen spinach thaw and squeeze the water out with paper towels
• 1 tsp cumin
• 1 1/2 tsp chili powder
• 1/4 cup shredded Monterrey Jack cheese
• 6-7 8 inch flour tortillas
• oil for frying
• Avocado Ranch:
• 1/2 of an avocado
• 1/4 cup Hellman’s Mayo
• 1/4 cup sour cream
• 1 1/2 TBS distilled vinegar
• 2 TBS whole milk
• 1/2 tsp salt
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp dill weed
• 1/2 tsp fresh chopped parsley

Directions:

Prepare all the needed ingredients as stated above.

In a heated skillet, heat some olive oil. Add the bite-sized chicken and bell peppers when the oil is heated.

Season by sprinkling in some salt, onion, and garlic powders. Cook until the chicken is completely cooked through. Make sure to check for any remaining pink flesh. Next, add the jalapenos, green onions, cilantro, and corn.

Stir all the ingredients to evenly incorporate and cook for 3 minutes, or until the corn is no longer frozen. Then, add the black beans, spinach, cumin, and chili powder. Taste and adjust the seasoning. Add more salt as needed. When satisfied, stir in the cheese. Turn off the heat when the cheese melts and set it aside to cool.

While the cooked mixture is cooling, wrap the tortillas in paper towels and microwave them for about 1 minute. When done, add 1 tbsp of the cooked filling mixture to each of the tortillas and roll tightly. Secure the tortilla with a toothpick.

Place the rolls into a tightly sealed container or freezer bag for storage. Refrigerate overnight or freeze for a short period of time.

To cook, add and heat vegetable or canola oil in a deep fryer to 375F. Place and fry the frozen egg rolls for 4-5 minutes, or until they are lightly brown on all sides.

Serve with some avocado ranch and enjoy!

Chili’s Inspired Southwestern Egg Rolls