A Sizzling Journey: The Unforgettable Saga of Chili’s Bar & Grill
Oh, Chili’s Bar & Grill, the beacon of casual dining where the baby back ribs chant their own jingle and the fajitas arrive sizzling, as if they’re entering their own steamy sauna. Let’s take a whimsical stroll down memory lane and uncover how this illustrious chain became the apple of America’s eye (or should we say, the chili in our bowl?).
It all began in 1975, in the vibrant city of Dallas, Texas. Picture this: bell bottoms were in, disco was booming, and Larry Lavine, a man with a dream and presumably a fantastic mustache, decided the world needed a place where burgers and beer were king. Thus, Chili’s was born, starting as a humble burger joint with a peppery name, aiming to bring people together over a love of good food and good times.
But here’s the kicker – Chili’s didn’t just stop at burgers. Oh no, they had bigger dreams. They decided to spice things up (quite literally) and introduced a Southwestern flair that would make even the Lone Star State tip its hat. Fajitas, baby back ribs (I dare you not to sing the jingle in your head), and an array of Tex-Mex delights became staples, turning Chili’s into a household name.
Fast forward to today, and Chili’s has become the go-to spot for families, friends, and first dates (nothing says love like shared chips and salsa). With locations sprawling across the globe, it stands as a testament to the power of good food, good company, and a catchy ribs jingle. So here’s to you, Chili’s, for making us feel at home, one sizzling plate at a time.
Rolling into Flavor Town: The Legendary Tale of Chili’s Southwest Eggrolls
These delicious “eggrolls” are not really eggrolls in the traditional sense, as they are made with flour tortillas instead of eggroll wrappers. Use the fajita sized tortillas, about 7 inches in diameter for best results. The eggrolls are then filled with a blend of roasted chicken, black beans, corn, red peppers, spinach and Monterey Jack cheese. They are served with an avocado ranch dip and are to die for. I have even used the filling for nachos and they were awesome (don’t forget to drizzle the avocado ranch dip over the nachos! Yum!) Spice these puppies up with extra jalapeno peppers and leave the seeds intact. My family has fire tongues and this is how we like to prepare them.
You can use fresh spinach in this recipe, but I definitely recommend chopped frozen spinach instead. The texture of frozen spinach lends itself well to these eggrolls. Either way, just make sure to squeeze all the excess water from the spinach before adding it to the filling mix. Spinach has a tendency to hold a lot of natural liquid and you don’t want the filling to be watery. And a great tip, is to toothpick both ends of the tortilla wrap after roiling to prevent the filling from escaping during the frying process.
So, here’s to the Southwest Eggrolls, Chili’s unexpected heroes of the appetizer world. They’re not just a starter; they’re the beginning of many a love story with Chili’s, proving that sometimes, the best tales are the ones you can eat.
For more awesome Chili’s recipes, check out their Original Chili,
Cajun Chicken Pasta, & Chicken Enchilada Soup!
Ingredients
- 1 whole roasted chicken; pulled and chopped, white and dark meat, skin and bones discarded
- 8 oz. Monterey Jack cheese, freshly grated
- 1 15oz. can of corn
- 1 15oz. can of black beans, drained and rinsed
- 9 oz. package of frozen spinach, thawed and squeezed very dry
- 7-inch flour tortillas
- 1 red pepper, ¼” dice
- 1 large jalapeno, seeded and minced
- ½ cup scallion; green parts only, chopped
- 2 oz. EVOO
- ½ tsp. cumin
- ½ tsp. chili powder
- ½ tsp. taco seasoning
- 2 pinches Kosher salt
- Canola oil for frying
- Avocado Ranch Dip:
- ½ cup mayonnaise (Duke’s pref.)
- ½ cup buttermilk
- 1 oz. package of Hidden Valley Ranch seasoning
- 1 very ripe avocado
- Cracked black pepper, to taste
- 1 Roma tomato, small dice
Instructions
In a blender, add all the Dip ingredients except for the Roma tomato. Puree until creamy. Transfer to a mixing bowl and gently fold in the Roma tomato. Refrigerate until ready to use.
In a very large sauté pan, add the EVOO. Once the EVOO shimmers, add the peppers and scallions and sauté until softened. Add the chicken, corn, black beans, spinach, cumin, chili powder, taco seasoning and salt. Mix all the ingredients and add the cheese. Sauté on a low heat until the cheese is slightly melted.
To form eggrolls, lay one tortilla on a flat surface. Place 2 TBL of chicken filling directly below the center of tortilla. Start rolling with the edge nearest you and roll one full turn. Tuck in the tortilla sides and continue to roll to the top edge. Secure with toothpicks. Continue process until you run out of filling. You can freeze any unused chicken filling for future use.
In a wok or large sauté pan, heat 3“of canola oil to 355-365 degrees. Place eggrolls into oil, working in batches, 2-3 at a time. Deep fry until golden-brown and crispy. Remove and set on a drainage rack. To serve, cut eggroll in half on a bias (diagonal) and serve with Avocado Ranch Dip.
Serve with Chili’s Chicken Enchilada Soup and Chili’s Cajun Chicken Pasta and Enjoy!
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