Southwest Egg Rolls with Avocado Sauce (Chili's Copycat)

Ingredients

• 1 1/2 pounds chicken (patted dry; cut/type not specified in video)
• salt, to taste (chicken seasoning, filling, and sauce)
• black pepper, to taste (chicken seasoning, filling, and sauce)
• chili powder, to taste (for seasoning the chicken)
• oil (for searing the chicken)
• 1/2 stick butter
• 1 medium onion (cut up)
• 1/4 to 1/2 cup green bell pepper (cut)
• 1 red bell pepper, chopped
• 1/2 cup corn kernels (cut fresh from the cob)
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon cumin (for the filling)
• 2 teaspoons chili powder (for the filling)
• 1 cup smoked pepper jack cheese, freshly grated
• 12 egg roll wrappers
• water, as needed (for sealing the wrappers; no amount stated)
• oil, for frying
• 2 ripe avocados (for the sauce)
• 1/2 cup cilantro (for the sauce)
• 2 tablespoons fresh lime juice (for the sauce; use lime, not lemon)
• 2 to 3 garlic cloves (for the sauce)
• 1/4 cup water (for the sauce)
• 1/4 cup sour cream (for the sauce)

How to Make It

1. Cut 1/2 cup of corn kernels off the cob and set aside.
2. Cut 1/4 to 1/2 cup of green bell pepper and set aside (save the rest of the pepper for another recipe).
3. Cut the red bell pepper into pieces that aren't too thick and set aside.
4. Cut up 1 medium onion and keep all the prepped vegetables within arm's reach.
5. Pat the chicken as dry as possible.
6. Season the chicken on both sides with salt, pepper, and chili powder, patting the seasoning in.
7. Heat a small amount of oil in a pan over medium-low heat.
8. Rinse the black beans and set them aside with the prepped vegetables.
9. Sear the chicken about 4 to 5 minutes per side over medium-low heat.
10. Transfer the chicken to a 400°F oven for about 5 to 6 minutes, up to 10 minutes for thicker breasts, to finish cooking through.
11. In the same pan over medium heat, melt 1/2 stick of butter.
12. Add the onion, green bell pepper, and red bell pepper; saute a few minutes, scraping up the browned seasoning from the pan.
13. Stir in the corn and rinsed black beans.
14. Season the filling with salt and black pepper to taste.
15. Stir in 1 teaspoon cumin and 2 teaspoons chili powder.
16. Stop and taste the filling, adjusting the seasoning to your preference.
17. Confirm the chicken is no longer pink in the middle, then cut it into bite-sized pieces.
18. Stir the chicken back into the filling and set the filling aside.
19. Start heating the frying oil over medium heat.
20. Place freshly grated smoked pepper jack in the center of an egg roll wrapper and top with the filling.
21. Wet the wrapper edges with water and roll to seal, so they don't unravel in the fryer.
22. Fry the egg rolls in batches until golden brown and crispy, then set aside.
23. Blend the avocados, cilantro, lime juice, garlic, water, sour cream, and salt and pepper to taste until smooth.
24. Serve the egg rolls with the avocado sauce.

Curtis's Tips

• Canned or frozen corn works fine; I go with fresh because it's honestly just better.
• Don't cut the peppers too thick — "the goal is to taste it but not be overpowered by it," so every ingredient comes through.
• Keep everything within arm's reach so you're not running back and forth — it helps you cook a lot faster.
• 1 1/2 pounds of chicken feeds a family of about four; for four to six people, use about 2 pounds.
• Pat the chicken as dry as you can so the seasoning sticks — no moisture on the surface.
• Cook seasoned chicken on medium-to-low heat: high heat burns off the seasoning, and once it's burnt you can't taste it.
• If butter burns before it can melt or food cooks too fast, the pan or oil is simply too hot.
• Stop what you're doing and actually taste the filling to make sure the seasoning is well balanced to your preference.
• Any cheese works — sharp cheddar is a fine substitute; I used smoked pepper jack to be different.
• Keep water close by and wet the wrapper edges so the egg rolls don't unravel in the fryer.
• Don't let the frying oil get too hot, and cook the egg rolls in batches.
• When they sound crispy, they're done — listen for it.
• Make sure the avocados are ripe and soft so they blend well; the water is there to loosen the sauce up.
• For a smaller batch or a milder, creamier sauce, use 1 lb chicken, 2 tsp cumin, 2 Tbsp cilantro, and 1/2 cup sour cream — scale up or down to taste; the amounts above are what I cook with.