Southwestern Egg Rolls – Chili’s CopyCat – Kelvin’s Kitchen
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Southwestern Egg rolls Recipe

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 Dip Ingredients:
1 small clove garlic, peeled and smashed
Coarse salt and freshly ground pepper
1 avocado (8 ounces), chopped
1 tablespoon white-wine vinegar
1 cup low-fat buttermilk
1 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
1 cup mixed fresh herbs (such as chives, dill weed, basil, and cilantro), plus more for serving

Avocado Dip Instructions:
1. Transfer to a food processor avocado, vinegar, garlic, buttermilk, mustard, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; puree until smooth. Add herbs; pulse just to combine.
2. Transfer to a bowl, cover, and refrigerate at least 30 minutes and up to 4 hours. Sprinkle with more herbs and serve, with crudites.

Egg Rolls Instructions:
1.Heat olive oil in a skillet
2. Add in the chicken and bell peppers
3. Sprinkle in the salt and onion and garlic powders
4. Cook until chicken is completely done
5. Add in the jalapenos, green onions, cilantro, and corn.
6. Stir and cook for 3 mins or until corn is no longer frozen
7. Add in the black beans, spinach, cumin, and chili powder.
8. Taste and add more salt as needed to taste
9. Stir in the cheese
10. When the cheese melts, turn off the heat.
11. Wrap the tortillas in paper towels and microwave them for 1 min.
12. Add 1 TBS of the filling into each of the tortillas and roll them tightly; secure it with a toothpick
13. Place the rolls into a container or freezer bag and refrigerate overnight or freeze for an hour.
14. Heat vegetable or canola oil in a deep fryer or pan to 375 F
15. Fry the egg rolls for 4-5 mins or until they are lightly browned on all sides
16. Drain on a paper towel and remove the toothpicks

Serve with Avocado Ranch


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