This is a copycat recipe for Southwestern Egg Rolls from Chili’s submitted to us by Deana Larkin! She says:

Have you ever tried the Southwestern Egg Rolls at Chili’s? I’ve got a copycat recipe for that!

The recipe for the flour tortillas came from the Better Better website…. A tortilla press really helps flatten out the tortillas, too. You could also roll them out with a rolling pin and use a 6-inch bowl to cut out the tortilla from the dough.

They were fried in a cast iron skillet and kept warm in a tortilla warmer until the filling was ready. If you don’t have a tortilla warmer, wrap them in a dish towel and keep them in the microwave until ready to use. If they get cold, just nuke ‘em for a few seconds.

Recipe for Southwestern Egg Rolls (makes about 8):

8 (6 inch) Gluten-free flour tortillas
coconut oil and butter (or vegetable oil) for frying

2 tbsp olive oil
1 skinless, boneless chicken breast
salt and pepper
1/2 tbsp fresh parsley, minced
2 tbsp green onion, minced
2 tbsp red bell pepper, minced
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tbsp frozen spinach, thawed and drained
2 tbsp pickled jalapenos, chopped
1/4 tsp cumin
1/2 tsp chili powder
1/2 tsp salt
1 pinch cayenne pepper
3/4 cup Pepper Jack or Monterrey Jack cheese, shredded

Heat 1 tbsp olive oil in a skillet. Pound out the chicken breast and sprinkle with salt and pepper. Add to the skillet and cook for 10-15 minutes or until the juices run clear. Remove from skillet and let cool before shredding or cubing into small pieces.

If you are using raw red pepper or jalapeno, add them and the green onion to the same skillet and cook for about five minutes before adding the rest of the ingredients. Because I used roasted red pepper from a jar and pickled jalapenos, I just added everything except for the chicken and cheese to the skillet and let cook for about five minutes.

Add the chopped chicken and cook for a few more minutes.

When everything is heated through, remove from the heat and add the cheese. Spoon the mixture into each tortilla, roll, and pinch together the ends with a toothpick. Freeze in a covered dish at least four hours or overnight.

In a large deep skillet, heat the coconut oil and butter over medium high heat. Place a few egg rolls in the skillet and fry for about 8-10 minutes, flipping once, until golden brown. Drain on a paper towel. You may also deep fry these for about 4 minutes or until they float.

Enjoy the decadence with your favorite dipping sauces!