A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006. Now a Popeyes fast food restaurant on Google Maps.

Recent entries:
“You can’t leave those who created the problem in charge of the solution” (6/1)
“You simply cannot leave those who created the problem in chare of the solution!” (6/1)
“Our flag does not fly because the wind moves it. It flies with the last breath of each soldier…” (6/1)
“You can’t just leave those who created the problem in charge of the solution” (6/1)
Entry in progress—BP (6/1)
More new entries...

A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z

Entry from January 01, 2008
Southwestern Egg Rolls (Southwestern Eggrolls; Southwest Egg Rolls)

"Southwestern egg rolls” (or “Southwestern eggrolls” or “Southwest egg rolls") are different from the popular Chinese-American egg rolls. Wrapped in tortillas are Southwestern ingredients such as chicken, corn, black beans, spinach, onions, red peppers, and Monterey Jack cheese. Ranch dressing often accompanies these egg rolls.

The Texas-based restaurant chain Chili’s introduced its “Southwestern Egg Rolls” in 1997, to be followed by many imitators. The name is not trademarked.

Chili’s restaurants
Smoked chicken, black beans, corn, jalapeno Jack cheese, red peppers and spinach wrapped inside a crispy flour tortilla. We serve it with our avocado-ranch dipping sauce.

Bennigan’s Grill & Tavern
Chicken, Monterey Jack cheese, black beans, corn, red peppers and spinach, then wrapped in a crispy shell and fried until golden. Served with sweet pineapple pepper cream sauce for dipping.

Southwestern Egg Rolls
“These aren’t traditional egg rolls! Small flour tortillas are stuffed with an exciting blend of Southwestern-style ingredients, then deep fried until golden brown.”

READY IN 4 Hrs 32 Min
Original recipe yield: 5 servings

2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying

Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

3 tablespoons vegetable oil
1 can Libby’s “Mexicorn” with red & green bell pepper
1 stalk cilantro
1 large can black beans
3 tablespoon fresh minced garlic
3 tablespoon cumin
2 tablespoon black pepper
1 pound chicken breast (skinless and deboned)
6 burrito size white flour tortillas
small slices of Monterey-Jack cheese
1 bag fresh spinach or romaine lettuce
1 cup sour cream
2 cups shredded Cheddar cheese (optional)
butter Crisco for deep frying


Cut and dice chicken breasts into small cubes. Heat skillet with 1 tablespoon vegetable oil and let cook. Sprinkle with cilantro, pepper and cumin.
In another large skillet, heat 2 tablespoon of vegetable oil. Add, cilantro, garlic, cumin, mexicorn, and black beans. Let cook on medium-high heat, until cooked thoroughly, then cover and simmer.

When chicken is cooked, add chicken to the corn and bean mixture, simmer. Open tortillas, place slices of cheese across middle, for faster melting. Then add 3 tbsp. of mixture on the cheese. Lay fresh spinach pieces on top of mixture in tortilla add 3 tsp. of sour cream behind your layers.

Fold in the ends and roll up. Heat butter Crisco in deep fryer or Pan to med- high to high heat. Place Egg Rolls in Grease. Cook until light golden brown. Cool, cut in half and serve!

Enjoy! People with be amazed at the tantalizing taste!

Submitted by: Missy McNeal

chili’s southwestern egg rolls
Submitted by dwanalyn | August 20, 2006

These are Chili’s famous southwestern egg rolls.
Servings: 5 egg rolls

1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
one third cup frozen corn
one fourth cup canned black beans (rinsed and drained)
2 tablespoons frozen spinach (thawed and drained)
2 tablespoons diced canned jalapeno peppers
one half tbs. minced fresh parsley
one tsp. cumin
one half tsp. chili powder
one fourth tsp.salt
dash cayenne pepper
three fourths cup shredded monterey jack cheese
five 7 inch flour tortillas (...)

10 January 1997, Fort Worth (TX) Star-Telegram, pg. 24:
With this in mind a few nights back, we wandered over to Big Shots, Dallas’ latest sports bar, to see how game-watching goes there. (...) We considered mini crab cakes, calamari and bruschetta, but were intrigued with the idea of Southwestern egg rolls ($6.25). These plump, barrel-shaped ...

27 February 1997, Austin (TX) American-Statesman, “Crowd-pleasing or just teasing?” (Chili’s review) by Deborah J. Wolfinson, pg. 40:
The Southwestern egg rolls ($4.99) were a very heavy, filling, tasty appetizer that consisted of flour tortillas wrapped around finely chopped chicken, ... 

Google Groups: ba.food
Newsgroups: ba.food
From: (S^R)
Date: 1998/02/07
Subject: Chilis - Southwestern Eggrolls Changed. Sheesh.

Few things do I order over and over in a restaurant, but the Southwestern Egg rolls were pretty good at Chilis.

I had them first at a Chilis in Texas, on a trip, then ordered it here in Fremont, and it was consistent and Great! 

26 March 2001, Nation’s Restaurant News, “NRN names 2001 MenuMasters winners, Hall of Fame inductee,” pg. 8:
Innovator/Chef on the Rise: Johnny Law, corporate research and development chef for Chili’s Grill and Bar, for his role in expanding the Chili’s menu to include such items as Asian-influenced lettuce wraps, Southwestern egg rolls and margarita grilled chicken and shrimp.

Google Groups: alt.cooking-chien
Newsgroups: alt.cooking-chien
From: “Mendi”
Date: Fri, 11 May 2001 02:58:05 -0400
Local: Fri, May 11 2001 1:58 am
Subject: Southwestern Egg Rolls

Southwestern Egg Rolls

1/4 cup olive oil
1/4 cup green onions, chopped
8 cups fresh baby spinach
1 cup frozen corn
1 15-oz. can black beans, drained
1 tsp. ground cumin
1 Tbsp. fresh lime juice
1/2 tsp. salt
6 oz. Monterey Jack cheese, shredded
Egg roll wrappers
Vegetable oil

Saute onions in olive oil until tender. Add next 6 ingredients and cook until spinach wilts. Remove from heat and stir in cheese. Place 1/4 cup of mixture on each egg roll wrapper, fold in sides and dampen edges with a small amount of water so they stick together. Put enough oil in a saucepan to cover egg rolls and heat to a high temperature (If the oil starts smoking it is too hot). Cook rolls until golden brown and allow to drain on paper towels. Serve with salsa or ranch dressing, or combine equal amounts of salsa and ranch dressing for a different taste. 

September 8, 2007
Arby’s Southwestern Mini Egg Rolls
Southwestern Egg Rolls are an ubiquitous menu item at most of the “American” style chains, such as Chili’s. Personally, I’ve always loved them, so I was very excited to see these on the menu at Arby’s. Their version is about a quarter of the size of a traditional egg roll, to make them more bite-sized. They are packed full of black beans, corn and cheese, with just a hint of spice from some jalapenos, and served with Buttermilk Ranch dipping sauce. The taste was delicious, but they’re a bit of a “gut bomb” for lunch, even just getting the 4-pack (they also come in 8-packs).

Google Groups: Angelique’sSmorgaabord
From: (Angel Luvs Tags)
Date: Sat, 29 Sep 2007 23:44:42 -0500
Local: Sat, Sep 29 2007 11:44 pm
Subject: Chili’s Southwestern Egg Rolls

Chili’s Southwestern Egg Rolls
1 chicken breast fillet
1 tablespoon 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 cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
Dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
Five 7-inch flour tortillas
Avocado Ranch Dipping Sauce:
1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup 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
Dash dried dill weed
Dash garlic powder
Dash pepper
2 tablespoons chopped tomato
1 tablespoon chopped onion

Preheat barbecue grill to high heat.

Rub chicken breast with some vegetable oil then grill it on barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of chicken while it cooks. Set chicken aside until it
cools down enough to handle.

Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add red pepper and onion to pan and sauté for a couple minutes until tender.

Dice cooked chicken into small cubes and add it to pan. Add corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to pan. Cook for another 4 minutes; stir well so that spinach separates and is incorporated into mixture. Remove pan from heat and add cheese; stir until cheese is melted.

Wrap tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.

Spoon approximately one-fifth of mixture into center of a tortilla. Fold in ends and then roll tortilla over mixture. Roll tortilla very tight, then pierce with a toothpick to hold together. Repeat

With remaining ingredients until you have five egg rolls. Arrange egg rolls on a plate, cover plate with plastic wrap and freeze for at least 4 hours or overnight.

While egg rolls freeze prepare avocado-ranch dipping sauce by combining all of ingredients in a small bowl.

Preheat 4-6 cups of oil to 375 degrees. Deep fry egg rolls in hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.

Slice each egg roll diagonally lengthwise and arrange on a plate around a small bowl of dipping sauce. Garnish dipping sauce with chopped tomato and onion.

Posted by Barry Popik
Texas (Lone Star State Dictionary) • (0) Comments • Tuesday, January 01, 2008 • Permalink