Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenSouthwestern - Chili's Southwestern Eggrolls
Famous Authors (View All Authors)
Southwestern - Chili's Southwestern Eggrolls Post by :imported_n/a Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1784

Click below to download : Southwestern - Chili's Southwestern Eggrolls (Format : PDF)

Southwestern - Chili's Southwestern Eggrolls

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

2 tablespoons chopped tomato
1 tablespoon chopped onion

Preheat barbecue grill to high heat.

Rub chicken breast with some vegetable oil then grill it on barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of chicken while it cooks. Set chicken aside until it cools down enough to handle.

Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add red pepper and onion to pan and sauté for a couple minutes until tender.

Dice cooked chicken into small cubes and add it to pan. Add corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to pan. Cook for another 4 minutes; stir well so that spinach separates and is incorporated into mixture. Remove pan from heat and add cheese; stir until cheese is melted.

Wrap tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.

Spoon approximately one-fifth of mixture into center of a tortilla. Fold in ends and then roll tortilla over mixture. Roll tortilla very tight, then pierce with a toothpick to hold together. Repeat with remaining ingredients until you have five eggrolls.

Arrange eggrolls on a plate, cover plate with plastic wrap and freeze for at least 4 hours or overnight.

While eggrolls freeze prepare avocado-ranch dipping sauce by combining all of ingredients in a small bowl.

Preheat 4-6 cups of oil to 375 degrees.

Deep fry eggrolls in hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of dipping sauce.

Garnish dipping sauce with chopped tomato and onion.

Serves 3-4.
If you like this book please share to your friends :

Southwestern - Appetizer -  Creamy Chicken And Jalapeno Nachos Southwestern - Appetizer - Creamy Chicken And Jalapeno Nachos

Southwestern - Appetizer -  Creamy Chicken And Jalapeno Nachos
1 whole boned and skinned chicken breast -- poached and diced 1 tsp. ground cumin 12 ounces reduced-fat cream cheese -- at room temperature 1 teaspoon chili powder 2 cloves garlic -- minced 1 1/2 cups cheddar cheese 2 jalapeno peppers -- seeded and minced 3 tablespoons chopped onion 6 medium pitas -- each separated into two rounds Preheat oven to 350º. Combine, cream cheese, jalapeno, onion, garlic, cumin and chili powder in a food processor (or mixer). Fold in chicken and cheese. Spread each pita round with a generous amount of filling. Place on cookie sheets and bake until puffed

Southwestern - Appetizer -  Chili's Chili Queso Southwestern - Appetizer - Chili's Chili Queso

Southwestern - Appetizer -  Chili's Chili Queso
By Todd Wilbur 3 ounces ground beef 1 teaspoon all-purpose flour pinch of salt pinch of ground black pepper 16-ounce bottle Cheez Whiz 2 tablespoons milk 1/2 teaspoon chili powder 1/2 teaspoon cumin 1/2 teaspoon paprika In a small bowl, mix together ground beef, flour, a pinch of salt, a pinch of black pepper, and a pinch of chili powder. Use your hands to work the dry ingredients into the ground beef. Brown the beef in a small skillet over medium heat for about 5 minutes. Use a spoon or spatula to crumble the beef as it cooks. Cook the