Reaping Your Harvest

Southwestern Rolls (JUST Like the Ones from Chili’s)

Posted on: 06/11/2010

Someone else has GOT to try out this recipe and tell me what you think! We made the dip the first time around but were fine today with simply using my fav….Hidden Valley Ranch Dressing! Now I must admit…I’m not good at following directions with recipes ALL of the time. I’m from the South and we just “throw” stuff together without the fancy measuring utensils. The first time we made these I started out trying to use the measuring cups and such but quickly tossed them aside and stuck with my measuring “by eye” ;).

When we put them together on yesterday, I didn’t even look at the directions and they came out awesome…AGAIN! So take a look at the ingredients…if they are foods in which you already eat or would like to try, I HIGHLY recommend you try these! The jalapenos add a great kick to them but I didn’t want to have the babies running from the table holding their mouths so I left them out of the mix 😦 !

Enjoy!

Ingredients:
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

Directions:
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 sauti 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

***My leasons learned: I cannot make this recipe using the quantities listed…knew that before I even started so I make this multiplied by 4 or 5! I do not fry them on HIGH. I allow them to get golden brown, then remove them from the oil to a paper towel covered plate and zap them in the microwave for a little under a middle to finish the middle since they are completely frozen as we leave ours in the freezer overnight, as opposed to 4 hours. Also, make sure to leave the toothpicks in while frying to avoid the edges coming apart and frying faster than the rest of the roll and burning. Lastly, I skip that whole bit about grilling the chicken, blah, blah, blah. We bought the Tyson Southwestern Chicken Breast Strips, cut them into cubes, and toss them on in!

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Kay n Hubby FL
Hello and welcome! I am a military spouse & mom of four boys and two girls, ages 1 to 10, oldest diagnosed with autism. We're located in the Charleston, SC area. My family and my faith are very important to me. Since I've started using coupons I have been able to save more money and become a better steward of my household. I hope to seed into the general public, and our military families, how to spend less and get more.

Get ready to take your grocery & household spending to a whole new level! Couponing is not only a means to seed but an avenue to harvest...both opportunities are endless & a joy to delight in.

I welcome feedback and comments! Thank you again!

Kay

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