Home >> Recipes >> Chili'sŪ >> Chili's Southwestern Eggrolls Reduced-Fat Copycat Recipe  
Chili's Southwestern Eggrolls Reduced-Fat Copycat Recipe
Chili's Southwestern Eggrolls Reduced-Fat
By Todd Wilbur

Recipe Type: Appetizer
Calories: 480
Cook Time: 45 minutes
Recipe Rating: 0.0 (0 reviews)
 

This is one of the most requested conversion recipes. Here now is our reduced-fat version of the tastiest appetizer on Chili's menu. Unlike the real thing that's fried, this amazing clone is baked. Inside is a delicious mixture of corn, green onions, black beans, spinach, jalapeno peppers, reduced-fat Monterey Jack cheese, and spices. Once these babies come out of the oven hot and crispy, just slice 'em in half and serve 'em surrounding a killer low-fat version of the tasty avocado ranch dressing. 

Nutrition Facts
Serving size–3 halves
Total servings–3.3
Calories per serving–480 (Original–725)
Fat per serving–12g (Original–42g)

Source: Low-Fat Top Secret Recipes by Todd Wilbur.

1 skinless chicken breast fillet
Salt
Ground black pepper
1 teaspoon 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 ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
Pinch cayenne pepper
3/4 cup shredded reduced-fat (2%) Monterey Jack cheese
5 7-inch flour tortillas

Low-Fat Avocado-Ranch Dipping Sauce
1/4 cup smashed, fresh avocado (about 1/2 avocado)
1/4 cup fat-free mayonnaise
1/4 cup fat-free 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
Pinch dried dillweed
Pinch garlic powder
Pinch ground black pepper

Oil cooking spray

Garnish
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 the chicken aside until it cools enough to handle.

3. Preheat 1 teaspoon of vegetable oil in a medium-size skillet over medium/high heat.

4. Add the red pepper and green onion to the pan and saute 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 pepper, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach begins to fall apart and is incorporated into the mixture.

6. Remove the pan from the heat and add the cheese. Sitr the mixture 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 1/5 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 tightly, then pierce it with a toothpick to hold it together. Repeat with the remaining ingredients until you have five eggrolls. Cover the plate with plastic wrap and chill for an hour or two. You may chill the eggrolls overnight if you wish.

9. When you are ready to cook the eggrolls, preheat the oven to 425 degrees F.

10. Prepare the low-fat avocado-ranch dipping sauce by combining all of the ingedients in a small bowl. Cover and chill this until needed.

11. Spray the entire surface of each of the eggrolls with the oil cooking spray. Arrange the eggrolls on a baking sheet and bake for 17 to 20 minutes or until surface browns and becomes crispy. Turn the eggrolls over about halfway through cooking time.

12. Let the eggrolls cool for a few minutes and then slice each one 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.

Serve 3 or 4 as an appetizer.





        
There are no reviews yet.