Chili's Southwest Egg Rolls

This recipe is freezer friendly. I like to double the recipe and keep half of it for another meal. I've never tried freezing the dipping sauce.

Chili's Southwest Eggrolls

Eggrolls:
1 lb. chicken
2 Tbsp. vegetable oil
1 red bell pepper, diced
2 green onions, minced
2/3 cup frozen corn
1 can black beans, rinsed and drained
1/2 cup frozen spinach
4 oz. green chilies or jalapeno peppers
1 tsp. parsley
2 tsp. cumin
1 Tbsp. chili powder
1/2 tsp. salt
1/2 tsp. cayenne pepper
1 ½ cups shredded monterey jack cheese
10 (7-inch) flour tortillas

Dipping Sauce:
1 smashed fresh avocado
1/4 cup mayonnaise
1/4 cup sour cream
1 Tbsp. milk
1 1/2 tsp. white vinegar
1/8 tsp. salt
1/8 tsp. dried parsley
1/8 tsp. onion powder
dash dried dill weed
dash pepper

Garnish:
2 Tbsp. chopped tomatoes
1 Tbsp. chopped onions


Cook the chicken with a little oil, salt and pepper. Shred. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add the red pepper and onion to the pan and sauté for a couple minutes until tender. Add the chicken, corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir so spinach is incorporated into the mixture. Remove from heat and add cheese. Stir until the cheese is melted. Spoon two tbsp. of mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Put the eggrolls in a baking dish and freeze, then the eggrolls can be transferred to a ziplock bag.

Prepare the dipping sauce by combining all of the ingredients in a small bowl.

Bake the frozen eggrolls (it's not necessary that they are frozen unless you plan on frying them instead of baking them) in the oven at 375 degrees for 15 minutes each side with 1 stick cubed butter/margarine (or less).

Optional: Garnish the dipping sauce with the chopped tomato and onion.