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 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.

SERVES 3 TO 4 AS AN APPETIZER.

INGREDIENTS

• 1 Skinless chicken breast fillet
• 1 tablespoon Vegetable oil
• 2 tablespoons Minced red bell pepper
• 2 tablespoons Minced green onion
• ⅓ cup Frozen corn
• ¼ cup Canned black beans, rinsed and drained
• 2 tablespoons Thawed and drained frozen spinach
• 2 tablespoons Diced, canned jalapeno peppers
• ½ tablespoon Minced fresh parsley
• ½ teaspoon Ground cumin
• ½ teaspoon Chili powder
• ¼ teaspoon Salt
• Dash cayenne pepper
• ¾ cup Shredded Monterey Jack cheese
• Five 7-inch flour tortillas
• 6 to 10 cups Vegetable or canola oil

AVOCADO-RANCH DIPPING SAUCE:

• ¼ cup Smashed, fresh avocado (about half of an avocado)
• ¼ cup Mayonnaise
• ¼ cup Sour cream
• 1 tablespoon Buttermilk
• 1 ½ teaspoons White vinegar
• ⅛ teaspoon Salt
• ⅛ teaspoon Dried parsley
• ⅛ teaspoon Onion powder
• Dash dried dill weed
• Dash garlic powder
• Dash pepper

GARNISH:

• 2 tablespoons Chopped tomato
• 1 tablespoon Chopped onion

INSTRUCTIONS

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 saute 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 for 1 ½ 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 it with a toothpick to hold it 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 6 to 10 cups oil (use the amount required by your fryer) to 375 degrees.
11. Deep fry the eggrolls in the hot oil for 12 to 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.