Ingredientes para Tsr Version Of Chili's Southwestern Egg Rolls By Todd Wilbur
- Chicken Breast Fillet
- 1 tbsp vegetable oil (for chicken) + 1 tbsp vegetable oil (for skillet)
- Red Bell Peppers
- Green Onions
- Frozen Corn
- Canned Black Beans
- Frozen Spinach
- Canned Jalapeno Peppers
- Fresh Parsley
- 1 tsp ground cumin
- 1 tsp chili powder
- salt and pepper to taste
- 1/4 tsp cayenne pepper (or to taste)
- Monterey Jack Cheese
- Flour Tortillas
- Avocado
- Mayonnaise
- Sour Cream
- Buttermilk
- White Vinegar
- Dried Parsley
- Onion Powder
- Dried Dill Weed
- Garlic Powder
- Pepper
- Chopped Tomatoes
- Chopped onion (for garnish)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Tsr Version Of Chili's Southwestern Egg Rolls By Todd Wilbur? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Tsr Version Of Chili's Southwestern Egg Rolls By Todd Wilbur
- Preheat your barbecue grill to high heat.
- Rub 1 lb boneless, skinless chicken breast with 1 tbsp vegetable oil. Grill for 4-5 minutes per side, or until cooked through. Lightly salt and pepper during cooking.
- Set aside to cool completely.
- Preheat 1 tbsp vegetable oil in a medium skillet over medium-high heat.
- Add 1 medium red bell pepper (chopped) and 1/2 medium onion (chopped); sauté for 2-3 minutes until softened.
- Dice the cooled chicken into 1/2-inch cubes and add to the skillet.
- Stir in 1 cup frozen corn, 1 (15-ounce) can black beans (rinsed and drained), 2 cups fresh spinach, 1 jalapeño pepper (minced), 1/4 cup chopped fresh parsley, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp cayenne pepper (or to taste).
- Cook for another 4 minutes, stirring well to wilt the spinach and combine all ingredients.
- Remove from heat and stir in 1 cup shredded cheddar cheese until melted.
- While the filling cools, wrap 12 corn or flour tortillas in a damp paper towel and microwave on high for 30 seconds to soften.
- Spoon about 1/5 cup of the filling onto the center of each tortilla.
- Fold in the sides, then roll tightly. Secure with a toothpick.
- Arrange egg rolls on a plate, cover with plastic wrap, and freeze for at least 4 hours (overnight is best).
- Meanwhile, prepare the avocado-ranch dipping sauce by combining 1 ripe avocado (mashed), 1/2 cup sour cream, 1/4 cup mayonnaise, 2 tbsp buttermilk ranch dressing, 1 tbsp lime juice, and salt and pepper to taste.
- Preheat 4-6 cups of oil to 375°F (190°C).
- Deep fry frozen egg rolls for 5-6 minutes, or until golden brown and crispy. Remove and drain on paper towels for 2 minutes.
- Slice each egg roll diagonally and arrange on a platter. Serve with the dipping sauce, garnished with chopped tomato and onion.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
9g
Fat
28g
Carbs
7g
