Chili’s Southwestern Eggrolls
Ingredients
1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley 1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
five 7-inch flour tortillas
Avocado-Ranch Dipping Sauce:
1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dill weed
dash garlic powder
dash pepper
Garnish:
2 tablespoons chopped tomato
1 tablespoon chopped onion
Preheat barbecue grill to high heat.
Rub chicken breast with some vegetable oil then grill it on barbecue for 4 to 5 minutes per side or until done.
Lightly salt and pepper each side of chicken while it cooks.
Set chicken aside until it cools down enough to handle. Read The Full Story…
