CHILI SOUTHWESTERN EGG ROLLS RECIPES

CHILI'S SOUTHWESTERN EGG ROLLS COPYCAT RECIPE | TOP SECRET ...

Chili's Southwestern Egg Rolls Copycat Recipe | Top Secret ... image

Menu Description: "Smoked chicken, black beans, corn, jalapeno Jack cheese, red peppers and spinach wrapped inside a crispy flour tortilla. We serve it with our avocado-ranch dipping sauce." Chili's was the first chain to popularize the Southwestern-style eggroll, but as with any successful menu item, clones have been popping up on other major chains' appetizer menus over the past several years. Even though it's more like a small chimichanga than an eggroll, this appetizer is a fabulous creation with monster flavor. A flour tortilla is stuffed with a spicy blend of corn, green onions, black beans, spinach, jalapeno peppers, Monterey Jack cheese and spices; then it's deep-fried. Slice the fried rolls diagonally, dunk the wedges into a creamy avocado ranch sauce, and you've done your taste buds a solid. Make these several hours before you plan to serve them so that they can freeze before frying (it's a great dish to make a day ahead of a party or event). This freezing step will help the outside fry to a golden brown, but the eggrolls will stay folded, and oil won't seep in. Assembling the eggrolls takes a little time, so if you like these, I suggest making a double batch. Since you'll be freezing them, you'll have extra on hand in the freezer ready to cook with just a little additional effort. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 4 hours 20 minutes0S

Prep Time 2 hours 10 minutes0S

Cook Time 2 hours 10 minutes0S

Ingredients

Nutrition Facts : Calories 810 calories

SOUTHWESTERN EGG ROLLS RECIPE: HOW TO MAKE IT

Southwestern Egg Rolls Recipe: How to Make It image

At my church potluck, these crispy, spicy snacks went fast thanks to the triple kick from the Italian sausage, Mexicorn and chiles. Want to balance the hot with a little cool? Sour cream and guacamole are tasty toppings for these Tex-Mex egg rolls. —Jacqueline Bower, Washington, Iowa

Provided by Taste of Home

Categories Appetizers

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 1-1/2 dozen.

Number Of Ingredients 8

Ingredients

1 pound bulk hot Italian sausage
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 package (8.8 ounces) ready-to-serve Spanish rice
18 egg roll wrappers
Oil for frying
Optional: Sour cream and guacamole

Steps:

In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking it into crumbles; drain. Stir in beans, Mexicorn, tomatoes and rice; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally., With 1 corner of an egg roll wrapper facing you, place 1/3 cup filling just below center. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll up tightly, pressing at tip to seal. Repeat., In an electric skillet, heat 1 in. oil to 375°. Fry egg rolls, 2 at a time, 1-2 minutes or until golden brown, turning occasionally. Drain on paper towels. If desired, serve with sour cream and guacamole.

Nutrition Facts : Calories 333 calories, FatContent 19g fat (4g saturated fat), CholesterolContent 21mg cholesterol, SodiumContent 643mg sodium, CarbohydrateContent 31g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 10g protein.

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