Sunday, November 14, 2010

"I'll just have the southwest egg rolls. Thank you."

The other day, I was poking around the internets when I discovered these. I could not believe my eyes. Naturally, I had to try them out. So here is my attempt at recreating one of my favorite restaurant appetizers.

Ok, so here's what you need:

1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell peppers
2 tablespoons minced green onions
1/3 cup frozen corn
1/4 cup canned black bean, 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
1 dash cayenne pepper
3/4 cup shredded monterey jack cheese
5 seven inch flour tortillas

I doubled the recipe. Of course.

Heat a tablespoon or so of vegetable oil in a medium skillet over med-high heat. Throw in the peppers and onions and cook until tender. Oh yeah, you already cooked the chicken and its cooling off to the side. Then you cut it up into little pieces. Remember when you did that just now?

Once the peppers and onions are tender, add the chicken. Mmm, it smells like camping.

Then add the rest of your ingredients. Mix it up well, making sure that the spinach separates and is incorporated into the rest of the stuff.

this looks even better in person

Don't forget to add these guys. Make them as hot or as mild as you like.

Now for the good stuff. In a large bowl, add the cheese to the vegetable mixture. Mix until the cheese has melted, and it's so gooey you can't stand it.

Then, you're going to heat your tortillas. About 30 seconds in the microwave should do it. Wrap them in a moist towel first, so they stay nice and soft.

Then, you'll want to set yourself up on the counter. Spoon the mixture evenly onto the 5 (or 10, if you're doubling) tortillas, fold like a burrito and put them on a plate. You may want to use toothpicks to hold them together. 

the one-handed fold

Now comes the hard part, where you have to practice some patience. Cover with saran wrap, and put them in the freezer for about 4 hours.

While mine are setting, I'm going to go to the movies. Tomorrow I'll tell you how they turn out, as well as how to make the (slightly altered) avocado dipping sauce. 

Question: If you could perfectly replicate any restaurant item in your kitchen, what would it be?


  1. mmm…im definitely making these. remember when we made those avacado eggrolls? those were delish.

    and i think i would like…those plantains & sauce from mossfire, and i dont really remember but that something on a croissant and that other black bean and rice thing from the alcazar…i remember those being grood.

  2. katie can i make and or eat these with you??

  3. Good one KT. I was thinking about Mossfire the other day, We should go there while I'm home for Christmas. And Cafe Alcazar.

  4. Just stumbled across your blog while looking at Cob architecture. I have stayed a bit longer for the recipes! This one sounds like a soon to be family favorite.

    In response to your question, "If you could perfectly replicate any restaurant item in your kitchen, what would it be?", my choice would be the Potato Gnocchi with Black Truffle Sauce from Antico Posto in Oakbrook, IL. It was an experience in comfort food!

    I have tried to make gnocchi, but mine are pitiful! Thanks for the wonderful ideas. Good eating all.

  5. I'm so glad you found us! Gnocchi intimidates me, big time. You are brave for trying.

    Thanks for reading!