Chili's Southwest Eggrolls

Bender

Administering the BS
#1
Picked up this recipe from IWS a while back, tried it out at home, it was totally the bomb !!


  • 4 chicken breast fillet (cooked and chopped)
  • 1/4 cup vegetable oil
  • 1/2 cup minced red bell pepper
  • 1/2 cup minced green onion
  • 1-1/3 cup frozen corn
  • 1 cup canned black beans, rinsed and drained
  • 1/2 cup frozen spinach, thawed and drained
  • 1/2 cup diced, canned jalapeno peppers
  • 2 tablespoon minced fresh parsley
  • 2 teaspoon cumin
  • 2 teaspoon chili powder
  • 1 teaspoon salt
  • 4 dashes cayenne pepper
  • 3 cups shredded Monterey Jack cheese
  • 20 7-inch flour tortillas
Throw all the ingredients (cept tortillas) together in a big pot, cook till cheese is melted, roll up in the tortillas, freeze overnight, then fry in a deep fat fryer..yum.. dip in Avacado ranch sauce:

Avocado-ranch dipping sauce:

  • 1/2 cup smashed, fresh avocado
  • 1 cup Ranch
  • 1 tablespoon of garlic powder
.
.
 

snafu

Big Time BS'er
#2
I love Wendy's chili. I had a recipe before that claimed to be Wendy's but they used Tomato juice. It worked quite well but my next adventure to obtain the perfect Wendy's chili at home will be this recipe.
lbs ground beef
1 (29 ounce) can tomato sauce
1 (29 ounce) can kidney beans (with liquid)
1 (29 ounce) can pinto beans (with liquid)
1 cup diced onions (approx 1 medium onion)
1/2 cup diced green chili peppers (approx 2 chilies)
1/4 cup diced celery (approx 1 stalk)
3 medium tomatoes chopped
2-3 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

Brown ground beef and drain off fat.

Combine all ingredients in a large pot.

Bring to a simmer and cook, 2-3 hours, stirring frequently (although not constantly).
Frugal Upstate: Wanna Be Wendy's Chili Recipe

PS: This is damn near the "CB's" recipe already!
 

ImWithStupid

Super Moderator
#7
Arby's has some new Southwest Mini Eggrolls.

I tried them. They're ok but nowhere near as good as yours, Bender.

You still need to get them on the menu at Gambino's somehow.
 

snafu

Big Time BS'er
#9
Bender said:
Picked up this recipe from IWS a while back, tried it out at home, it was totally the bomb !!


  • 4 chicken breast fillet (cooked and chopped)
  • 1/4 cup vegetable oil
  • 1/2 cup minced red bell pepper
  • 1/2 cup minced green onion
  • 1-1/3 cup frozen corn
  • 1 cup canned black beans, rinsed and drained
  • 1/2 cup frozen spinach, thawed and drained
  • 1/2 cup diced, canned jalapeno peppers
  • 2 tablespoon minced fresh parsley
  • 2 teaspoon cumin
  • 2 teaspoon chili powder
  • 1 teaspoon salt
  • 4 dashes cayenne pepper
  • 3 cups shredded Monterey Jack cheese
  • 20 7-inch flour tortillas
Throw all the ingredients (cept tortillas) together in a big pot, cook till cheese is melted, roll up in the tortillas, freeze overnight, then fry in a deep fat fryer..yum.. dip in Avacado ranch sauce:

Avocado-ranch dipping sauce:

  • 1/2 cup smashed, fresh avocado
  • 1 cup Ranch
  • 1 tablespoon of garlic powder
.
.
Went to chilis last night and had some of these. Those are kick ass good!
 

RoyalOrleans

I Am Not the Fine Man You Take Me For
#10
I tried these a while back at an actual Chilis establishment.

Made me so sick.

Do you enjoy throwing up every five minutes, Claude?
 

RoyalOrleans

I Am Not the Fine Man You Take Me For
#11
angie said:
Anything involving avocados and jalape?os is all right by me.
I'm a big advocate for the jalapeno and avocado, but the very thought of eating in a Chilis again shivers me timbers.
 
#12
RoyalOrleans said:
I'm a big advocate for the jalapeno and avocado, but the very thought of eating in a Chilis again shivers me timbers.
I'd rather make it at home. I went once many years ago, and didn't care for it. I decided to give it another shot a few months back, and still thought it tasted like ass.
 

RoyalOrleans

I Am Not the Fine Man You Take Me For
#15
angie said:
I'd rather make it at home. I went once many years ago, and didn't care for it. I decided to give it another shot a few months back, and still thought it tasted like ass.
Being a swinging dick and a tomcat, I eat most of my evening meals in the company of a ladyfriend. Nothing worse than being on an impromptu date, eat a seemingly decent meal, and then suddenly get a sh!t cramp while watching "What Happens In Vegas" on her couch.
 
#17
Hey Phreak!

These are GREAT! I got this recipe off of Recipe Goldmine (copycat recipes) about 5 years back and they've been a huge hit.

The recipe I got gave me the recipe for the avacado ranch dip, so you don't have to go out and buy ranch if it don't live in yer fridge. (the only dressing my fridge houses is Blue CHEESE!)

Avocado Ranch Dipping Sauce


1 Avocado
1/2 cup mayonnaise
1/2 cup sour cream
2 Tbl Buttermilk (since I never have this, I just add in bit more sour cream)
3 Tbl white vinegar
1/4 tsp salt
1/4 tsp dried parsley
1/4 tsp onion powder
dash of dried dill weed
dash of garlic powder
dash of pepper

...
Recipe also tells to deep fry the egg rolls at 375 degrees for 12 -15 min. I find 12 minutes does the trick.

They do need to be fully frozen so they cook properly and don't fall apart.

When I make these, I 8 - 10X the recipe or more, take an afternoon to brew up a huge batch and then I have them ready in the freezer whenever I want them.

After that...all you need to do is heat up the oil and 12 minutes later you're eating them.

You could get quite an a$$ on yourself with these suckers. But they're just about my favorite Unhealthy deep fried food.

Yay!
 

Bender

Administering the BS
#18
I'm actually still looking for a better brand of tortilla to use on them. I'll freeze mine a few days and sometimes I'll still get that bloating and puffing.

As for the avacado dip. I have a perfect fix for that, I use our ranch dressing from the store, which is made fresh every other day. I just take that and mix it with mashed avacado and it's a perfect dip. I tried it by using just a bottle of ranch and some avacado and some garlic powder but it lacked the flavor of the stuff we have.
.
.
 

ImWithStupid

Super Moderator
#19
Bender said:
I'm actually still looking for a better brand of tortilla to use on them. I'll freeze mine a few days and sometimes I'll still get that bloating and puffing.

As for the avacado dip. I have a perfect fix for that, I use our ranch dressing from the store, which is made fresh every other day. I just take that and mix it with mashed avacado and it's a perfect dip. I tried it by using just a bottle of ranch and some avacado and some garlic powder but it lacked the flavor of the stuff we have.
.
.
I can vouch for Bender's dip. It's great just like his SW eggrolls. Again thanks for the grub, bud. ;)
 
#20
Bender said:
I'm actually still looking for a better brand of tortilla to use on them. I'll freeze mine a few days and sometimes I'll still get that bloating and puffing.

As for the avacado dip. I have a perfect fix for that, I use our ranch dressing from the store, which is made fresh every other day. I just take that and mix it with mashed avacado and it's a perfect dip. I tried it by using just a bottle of ranch and some avacado and some garlic powder but it lacked the flavor of the stuff we have.
.
.
Holy Carp,...I just remembered..(sorry, it's been awhile..)

I TIE them!

After rolling them up, I use simple household string and tie them around the middle. Just a simple string around the very middle, simple little knot. It's enough to help keep them together. I deep fry them this way, and then when they're done and on the paper towel....I snip it away!

Shhhheeesh. This was an important part of it all!

Lucky you - to have fresh ranch to use easily.

:)