MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chili's Southwestern Egg Rolls Categories: Appetizers, Copycat Yield: 4 Servings 1 Chicken breast fillet 1 tb Vegetable oil 2 tb Red bell pepper; minced 2 tb Green onion; minced 1/3 c Frozen corn 1/4 c Canned black beans; rinsed - and drained 2 tb Frozen spinach; thawed and - drained 2 tb Canned diced jalapenos 1/2 tb Fresh parsley; minced 1/2 ts Cumin 1/2 ts Chili powder 1/4 ts Salt 1 ds Cayenne pepper 3/4 c Monterey Jack cheese; - shredded 5 Flour tortillas (7") MMMMM----------------AVOCADO-RANCH DIPPING SAUCE--------------------- 1/4 c Fresh avocado (about 1/2); - smashed 1/4 c Mayonnaise 1/4 c Sour cream 1 tb Buttermilk 1 1/2 ts White vinegar 1/8 ts Salt 1/8 ts Dried parsley 1/8 ts Onion powder 1 ds Dried dill 1 ds Garlic powder 1 ds Pepper MMMMM--------------------------GARNISH------------------------------- 2 tb Tomato; chopped 1 tb Onion; chopped Make these several hours before you plan to serve them so that they can freeze solid before frying. This will help to make the outside a dark golden brown, and the egg rolls will stay folded without letting any oil seep into the filling. This is how they cook 'em at the restaurant chain. Preheat barbecue grill to high heat. 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. Preheat 1 tb vegetable oil in a medium-size skillet over medium-high heat. Add the red pepper and onion to the pan and saut for 2 minutes until tender. 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. Remove the pan from the heat and add the cheese. Stir until the cheese is melted. Wrap the tortillas in a moist cloth and microwave on high temperature for 1-1/2 minutes or until hot. Spoon approximately 1/5th 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 5 egg rolls. Arrange the egg rolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best. While the egg rolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl. Preheat 4 to 6 cups of oil to 375°F. Deep fry the egg rolls in the hot oil for 12 to 15 minutes and remove to paper towels or a rack to drain for about 2 minutes. Slice each egg roll 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. Recipe FROM: MMMMM