Southwest Eggrolls with Avocado Creme Dip

Southwest Eggrolls with Avocado Creme

I would have had this post up earlier but Hubby and I decided to go for a ride on his bike.  It was a beautiful night and perfect to go for a ride.  I wish I could get a photo of us riding on the bike but it is hard to be in two places at the same time.

Well this evening I thought I would convert a previous recipe of Spicy Lime Chicken with Black Bean and Corn Salsa into some Southwest Eggrolls.  One of my favorite dishes from Chili’s is their Southwest Eggrolls.  I was craving these suckers but I didn’t want to go out.  I had some eggroll wrappers sitting in my refrigerator for forever now and I figured it was time to get some use out of them.

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Spicy Tequila Shrimp

Spicy Tequila Shrimp

When I saw this recipe I just had to try it. I have never done any kind of flambé. I found it because I was looking for a recipe that used tequila, since I still had some left from my birthday celebration. (We each had a horny toad margarita, thank you Amber)I was very excited to do this dish. I gave Hubby a heads up just in case the fire brigade was in front of the house when he got home, he would know why.   This was a risky choice because I cannot find a fire extinguisher anywhere in the house. But I got some sand so I should be ok..

Well the flambé was cool, I recommend everyone tries it once, and the dish was super YUM-E! Even though it has jalapenos it isn’t very spicy, really almost not at all.  It was fun to start a fire. lol.  Hubby walked in right after I had lit it, just in time for the show.  It had a great flavor to it, I loved the lime.  I complimented the shrimp with”Green” Rice which has cilantro and lime tossed into it. It was F-A-B-U-L-O-U-S !  I made it with jasmine rice which gave it a great aroma. 

I am so proud that I pulled this off with out burning down my kitchen, singeing my eyebrows or arm hair. (My fore arms are a little on the fuzzy side)  Oh and no fire brigade.

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Spicy Lime Chicken with Black Bean and Corn Salad

Grilled Spicy Lime Chicken with Black Bean Salsa

The other day I was trying to figure out what to make for dinner and I remembered Chili’s Quesadilla Explision Salad.  Has anyone tried this salad before?  It is my favorite salad!  The best part of the salad is the black bean and corn relish.  Thinking I would like something similar I decided to google chicken, lime, black beans and corn.  I found this recipe on another blog:

Grilled Spicy Lime Chicken with Black Bean Salad

1/3 cup lime juice
1/2 cup chopped fresh cilantro
1/4 cup olive oil
2 chipotle chiles, roughly chopped, plus 2 tablespoons adobo sauce (I had a puree of chipotle chilies and just did 1 tablespoon)
1 tablespoon honey
3 medium garlic cloves, minced
2 teaspoons ground cumin
Salt and pepper
8 boneless, skinless chicken thighs or breasts
2 (16-ounce) cans black beans, drained and rinsed
1/2 cup chopped scallions (or red onion)
1 red bell pepper, sliced thin
1 ripe avocado, sliced thin (optional)
Lime wedges for serving

Light grill, or heat grill pan to medium. (I used my sweet cast iron pan that I won from Foodbuzz.com) Whisk lime juice, cilantro, oil, chiles and sauce, honey, garlic, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in small bowl.

Toss chicken with 1/4 cup lime juice mixture in separate large bowl. Season with salt and pepper. Marinate chicken in refrigerator while grill (or grill pan) continues to preheat.

Toss beans, scallions, red pepper, and avocado with 1/4 cup lime juice mixture in serving bowl. Season with salt and pepper to taste.

Grill chicken over very hot fire (or in grill pan) until well-browned on both sides and cooked through, 8 to 13 minutes. Transfer chicken to serving platter and drizzle with remaining lime juice mixture. Serve immediately with black bean and avocado salad

This dish was a hit!  It was even better the next day because the chicken got to sit in the sauce…..Mmmmmmm good! I loved the way the flavors blended and the hint of smokey heat from the chipotle.