30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Chili's Southwest Eggrolls
Chili's Southwest Eggrolls
Chili's Southwest Eggrolls
⏱1h 15m
👥8
🔥500 cal
Medium
🍽️Tex-Mex
An enhanced version of the classic Southwest Eggrolls, featuring a more complex spice blend and a zesty chipotle-lime crema for dipping. Uses slightly better quality ingredients and a more refined sauce.
An enhanced version of the classic Southwest Eggrolls, featuring a more complex spice blend and a zesty chipotle-lime crema for dipping. Uses slightly better quality ingredients and a more refined sauce.
Cook the Chicken: In a skillet, heat Avocado oil over medium-high heat. Add Chicken thighs and season with Chili powder, Smoked paprika, Cayenne pepper, Cumin, and Garlic powder. Cook until fully cooked, about 8-10 minutes. Shred the Chicken and set aside.
Prepare the Filling: In a large bowl, combine the shredded Chicken, Black beans, roasted Corn, Red bell pepper, Poblano pepper, Onion, Pepper Jack cheese, and Cilantro. Mix well.
Make the Sauce: In a food processor or blender, combine the Mexican crema, Mayonnaise, Avocado, Lime juice, minced Chipotle peppers in adobo sauce, Salt, and Pepper. Blend until smooth and creamy. Adjust seasoning to taste.
Assemble the Eggrolls: Place an Egg roll wrapper on a clean surface. Place about 1/4 cup of the Filling in the center of the wrapper. Moisten the edges of the wrapper with water. Fold the sides in, then roll tightly from the bottom up. Repeat with remaining wrappers and Filling.
Fry the Eggrolls: Heat Peanut oil in a deep fryer or large pot to 350°F (175°C). Fry the Eggrolls in batches for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels.
Serve: Serve the Eggrolls immediately with the Chipotle-Lime Crema.
Ingredients
8
1 pound450 gChicken thighs-boneless, skinless
1 tbsp15 mLAvocado oil
1 tsp5 mLChili powder
1/2 tsp2.5 mLSmoked paprika
1/4 tsp1.25 mLCayenne pepper
1/2 tsp2.5 mLCumin
1/4 tsp1.25 mLGarlic powder
1 cup140 gBlack beans-rinsed and drained
1 cup150 gCorn-roasted, kernels removed
1/2 cup60 gRed bell pepper-diced
1/2 cup60 gPoblano pepper-diced
1/2 cup60 gOnion-diced
1 cup115 gPepper Jack cheese-shredded
1/4 cup30 gCilantro-chopped
1/2 cup120 mLMexican crema
1 tbsp15 mLMayonnaise
11Avocado-ripe
1 tbsp15 mLLime juice
1 tsp5 mLChipotle peppers in adobo sauce-minced
Saltto taste
Pepperto taste
88Egg roll wrappers
Peanut oilas needed
Equipment
Skillet
Large bowl
Food processor or blender
Deep fryer or large pot
Paper towels
Instructions
Cook the Chicken: In a skillet, heat Avocado oil over medium-high heat. Add Chicken thighs and season with Chili powder, Smoked paprika, Cayenne pepper, Cumin, and Garlic powder. Cook until fully cooked, about 8-10 minutes. Shred the Chicken and set aside.
Prepare the Filling: In a large bowl, combine the shredded Chicken, Black beans, roasted Corn, Red bell pepper, Poblano pepper, Onion, Pepper Jack cheese, and Cilantro. Mix well.
Make the Sauce: In a food processor or blender, combine the Mexican crema, Mayonnaise, Avocado, Lime juice, minced Chipotle peppers in adobo sauce, Salt, and Pepper. Blend until smooth and creamy. Adjust seasoning to taste.
Assemble the Eggrolls: Place an Egg roll wrapper on a clean surface. Place about 1/4 cup of the Filling in the center of the wrapper. Moisten the edges of the wrapper with water. Fold the sides in, then roll tightly from the bottom up. Repeat with remaining wrappers and Filling.
Fry the Eggrolls: Heat Peanut oil in a deep fryer or large pot to 350°F (175°C). Fry the Eggrolls in batches for 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels.
Serve: Serve the Eggrolls immediately with the Chipotle-Lime Crema.
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