Chili's Bar and Grill Southwest Egg Rolls
This recipe is the recipe for the Southwest Egg Rolls that you can get from Chili's on the appetizer menu. I usually get them for dinner because they are so filling especially if you eat them with a dinner salad. The recipe seems a little long but it is totally worth it!

4 chicken breast fillet
4 tablespoon vegetable oil
8 tablespoons minced red bell pepper
8 tablespoons minced green onion
1 1/3 cup frozen corn
1 cup canned black beans, rinsed and drained
8 tablespoons frozen spinach, thawed and drained
8 tablespoons diced, canned jalapeno peppers
2 tablespoons minced fresh parsley
2 teaspoons cumin
2 teaspoons chili powder
2 teaspoons salt
4 dashes cayenne pepper
6 cups shredded Monterrey Jack cheese
20 egg roll wrappers
Avocado-ranch dipping sauce
1 cup smashed, fresh avocado (about 2 avocados)
1 cup mayonnaise
1 cup sour cream
4 tablespoons buttermilk
6 teaspoons white vinegar
1/2 teaspoon salt
1/2 teaspoon dried parsley
1/2 teaspoon onion powder
4 dashes dried dill weed
4 dashes garlic powder
4 dashes pepper
Preheat barbecue grill to high heat. 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.
Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add the red pepper and onion to the pan and saute for a couple minutes until tender. 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.Remove the pan from the heat and add the cheese. Stir until the cheese is melted. Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot. 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, and then pierce with a toothpick to hold together. Repeat with the remaining ingredients until you have five egg rolls. Arrange the egg rolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.
While the egg rolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl. Preheat 4-6 cups of oil to 375 degrees. Deep fry the egg rolls in the hot oil until golden brown. Remove to paper towels or a rack to drain. Garnish with the dipping sauce, chopped tomato and onion.