Southwestern Egg Rolls #glutenfree
Does anyone remember the Southwestern Egg Rolls they used to serve at Chili’s? I was looking for a way to use up some black beans and spinach when I stumbled upon a copycat recipe. My husband had never tried them, and I used to LOVE them, so we decided to try to make a gluten-free version.
They were so good, but ALOT of work. Definitely a labor of love that came pretty close to the way I remember them tasting. We probably should have attempted this on a Sunday instead of making them during the week.
Anyway, my husband worked on making the gluten-free flour tortillas from scratch, while I prepped the filling. They didn’t roll very easily, so I just used toothpicks to close the outside edges before freezing overnight. They maintained their structure when we fried them the next day.
The recipe for the flour tortillas came from the Better Better website. I substituted extra virgin coconut oil at room temperature for the shortening and used a little more water that the recipe calls for. 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):
2 tbsp olive oil
1 skinless, boneless chicken breast
salt and pepper
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
1/2 tbsp fresh parsley, minced
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 (omit cheese for casein-free)
8 (6 inch) Gluten-free flour tortillas
coconut oil and butter (or ghee for casein-free) for frying
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 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. Enjoy the decadence with your favorite dipping sauces!