Tex Mex Egg Rolls?

Does any one have the recipe from Chilies or Cheesecake Factory or any good ones??

Miniature Tex-Mex Egg Rolls


1/2 pound ground beef, lean
1/4 cup onion – chopped
2 tablespoons green pepper – chopped
8 ounces refried beans
1/4 cup Cheddar or Monterey Jack cheese, shredded
1 tablespoon catsup
1 1/2 teaspoons chili powder
1/4 teaspoon ground cumin
48 won-ton wrappers
cooking oil – for deep frying
taco sauce


For filling, in a large skillet cook ground beef, onion, and green pepper till meat is brown and vegetables are tender. Drain off fat. Stir beans, cheese, catsup, chili powder, and cumin into meat mixture. Position a wonton skin with 1 point toward you. Spoon a generous teaspoon of filling across the center of the skin. Fold bottom point of skin over filling. Tuck point under filling. Fold side corners over forming an envelope shape. Roll up skin toward remaining corner. Moisten point; press to seal. Repeat with remaining filling and skins. Fry egg rolls, a few at a time, in deep hot (375 degrees) about 1 minute on each side or till golden. Use a slotted spoon to remove egg rolls. Drain on paper towels. Serve warm with taco sauce. Makes 48.

Mexican Egg Rolls

Tex-Mex flavors in an Oriental package.
Servings: 24 appetizers

1 lb. ground round
1 medium onion, diced
2 cloves garlic, minced
1 Tbsp. chili powder
1/2 tsp. oregano
1 tsp. Tabasco sauce
24 egg roll skins
1 Tbsp. oil 1 medium green bell pepper, diced
1-2 fresh jalapenos, chopped
1/2 tsp. salt
1/2 tsp. cumin
1/2 lb. sharp cheddar cheese, grated
2 egg whites, beaten
1/2 cup water

In a heavy skillet begin to brown ground beef in 1 Tbsp. oil. Add onion,
green pepper, garlic, jalapeno(s), salt, chili powder, cumin and oregano.
Stir to combine and continue to stir until onion and pepper begin to soften.

Add water, cover and reduce heat. Continue to cook until dry,
approximately 25 minutes. Remove from heat and stir in grated
cheese and Tabasco sauce.

Lay out all 24 egg roll skins flat with points facing you (like a diamond).
Place 1 heaping Tbsp. of meat and cheese mixture in center of each skin.
Fold bottom point of skin up to cover meat mixture.

Fold left and right points into the center. Lastly, fold top point
down to form a roll. Brush on beaten egg whites to seal.

Heat oil in deep fryer to 350º F. Cook rolls a few at a time in the
fryer until brown (approximately 1 minute). Drain on paper towels.

These “eggrolls” are made with flour tortillas, stuffed with a spicy blend of corn, green onions, black beans, spinach, jalapeno peppers, monterey jack cheese and spices. When you add the creamy avocado ranch dipping sauce, you’re tastebuds will begin to party. 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 eggrolls will stay folded without letting any oil seep into the filling. This is how they cook 'em at the restaurant chain.

        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
        2 tablespoons chopped tomato
        1 tablespoon chopped onion
  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 sauté 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 temperature for 1 1/2 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 with a toothpick to hold 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 4-6 cups of oil to 375 degrees.

  11. Deep fry the eggrolls in the hot oil for 12-15 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.

Serves 3-4.