Today I have a secret recipe for one of my favorite appetizers at Chili’s, the southwestern eggrolls. Crispy flour tortillas stuffed with juicy chicken, black beans, corn, Jack cheese, chopped red peppers & spinach. These are always a hit at a party so you may want to triple this recipe.
This Protein Dissolves Cellulite
Personal trainers are left speechless after this weird trick melts cellulite without exercise or diet: Go Here
New Secret Recipe
Chili’s(tm) Southwestern Egg Rolls
Like this recipe? Get our secret recipe cookbooks on sale – Go Here
1 Tbs oil
1 1/2 bunches scallions, finely chopped
4 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
Pinch of cayenne (optional)
1 15 oz can black beans, drained and rinsed
3/4 of a cooked chicken breast, roughly chopped
3 Tbs heated frozen spinach, drained
1 small handful of fresh cilantro
1/4 cup water (or more, if needed)
1 tsp kosher salt (1/2 tsp table salt)
Black pepper to taste
2 Tbs frozen corn
2 Tbs red bell pepper
2 cups pepper jack cheese, freshly grated
8 7″ flour tortillas
Oil for frying
Heat a skillet over medium heat with one tablespoon of oil. When hot, add the scallions and minced garlic and cook 2 to 3 minutes or until the scallions are soft. Add the cumin, chili powder, and cayenne (if using) and stir to combine. Cook one minute longer then scrape the mixture into a food processor.
To the scallion mixture in the food processor, add the drained and rinsed black beans, chicken breast, spinach, water, salt, and some pepper. Pulse a few times until the mixture is roughly chopped. Set aside.
Wipe out the skillet you cooked the scallions in, add a little more oil, and set the pan over medium heat. Cook the corn and red bell pepper for a couple of minutes then dump in the bean mixture from the food processor. Stir to combine and taste for seasoning. The mixture should be thick but if it seems rather dry, add another tablespoon or two of water. I usually end up adding more cumin and chili powder (and sometimes a little more salt) because I like my filling to have a rather robust flavor. Take the pan off the heat and let the mixture cool for a few minutes. After the mixture has cooled, add the pepper jack cheese and stir to combine.
Warm the tortillas per the package instructions. Spoon the filling into a 1/3 measuring cup and gently pack the filling. Dump the filling onto a warm tortilla and mold the filling slightly into an oblong shape. Fold in the sides and roll it up as if you were rolling a burrito. Insert a toothpick to keep the eggroll closed. Repeat until you have used up all of the filling.
Begin heating about 3″ of oil (peanut oil works great) in a deep sauce pan. Begin preheating the oven to 200F. Insert a wire rack into a sheet pan and set aside.
Once the oil reaches 350F, add 2 or 3 eggrolls (depending on the size of your pan) and fry for about 5 minutes – turning often. The eggrolls are done when the outside is brown and crispy. Transfer the eggrolls to the rack in the sheet pan and place in the oven to keep warm while you are frying the rest of the eggrolls. When finished, serve with your favorite dipping sauce.
Source: Secret Recipe Forum
Until Next Time… Be Well!
PS- Join us on Facebook and get more recipes and freebies: Go Here
PPS- Forward this email to a friend or tell them to sign up here.
1) The DIRTY Truth About Canola Oil (Shocking)
If you think canola oil is “heart healthy” then you MUST read this report that explains why canola oil is anything but healthy: Go Here
2) 1 Sugar That Fights Disease, Chronic Conditions & Weight Gain
99% of other sweeteners are extremely dangerous, but your body burns THIS sugar differently than other sweeteners. Discover 5 scientifically-backed reasons to use this “Liquid Gold” every day: Go Here
3) Secrets To Extreme Couponing (Save Up To 90% on Groceries)
Your favorite brands are ripping you off. Watch this free video to learn about a unique step-by-step program to help you save BIG on everyday household items: Go Here