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Duplicating "Chill's" Southwestern egg rolls.

woodsman

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This is a knockoff of the “Chill’s” chain restaurant southwestern egg rolls, my daughter loves these egg rolls so I duplicated them. In a side by side taste test they are so very close but my version is always preferred.


This mix can also be used for burritos, tacos, quesadilla or stuffed peppers

Ingredients:
4 to 5 large boneless chicken breasts
1 large sweet onion diced
2 red bell peppers diced
2 poblano peppers seeded and diced
1 can black beans (rinsed and drained)
1/2 can of corn
1 large bottle of (franks red hot sauce) and yes it needs to be that brand, also note that most of the heat from the sauce will cook off.
1 tablespoon cumin
1 teaspoon garlic powder
salt and pepper
olive oil for sautéing.
Asian egg-roll wraps
Mexican cheese blend
veg oil for frying
Marinate the chicken in the franks red hot for at least an hour, I score the breasts with a knife to make sure the sauce gets in there. Have all your ingredients ready meaning diced and ready to go. On a hot BBQ, grill the chicken, we are looking for seer marks and a little char. Don’t worry to much about cooking it thru because it is going to be cooked a second time. Once done and while they are cooling sauté and season with S&P all the veggies in a large fry pan. Dice the grilled chicken and add to the veggies. Reduce heat to low and add in more franks red hot sauce to keep the mixture moist. Let this simmer for about twenty minutes. If making the egg-rolls add a little cheese to the wrapper along with the mix. Also, Chill’s add’s a little spinach to the wrapper first, I don’t bother, and can’t taste any difference without.
 
This is a knockoff of the “Chill’s” chain restaurant southwestern egg rolls, my daughter loves these egg rolls so I duplicated them. In a side by side taste test they are so very close but my version is always preferred.


This mix can also be used for burritos, tacos, quesadilla or stuffed peppers

Ingredients:
4 to 5 large boneless chicken breasts
1 large sweet onion diced
2 red bell peppers diced
2 poblano peppers seeded and diced
1 can black beans (rinsed and drained)
1/2 can of corn
1 large bottle of (franks red hot sauce) and yes it needs to be that brand, also note that most of the heat from the sauce will cook off.
1 tablespoon cumin
1 teaspoon garlic powder
salt and pepper
olive oil for sautéing.
Asian egg-roll wraps
Mexican cheese blend
veg oil for frying
Marinate the chicken in the franks red hot for at least an hour, I score the breasts with a knife to make sure the sauce gets in there. Have all your ingredients ready meaning diced and ready to go. On a hot BBQ, grill the chicken, we are looking for seer marks and a little char. Don’t worry to much about cooking it thru because it is going to be cooked a second time. Once done and while they are cooling sauté and season with S&P all the veggies in a large fry pan. Dice the grilled chicken and add to the veggies. Reduce heat to low and add in more franks red hot sauce to keep the mixture moist. Let this simmer for about twenty minutes. If making the egg-rolls add a little cheese to the wrapper along with the mix. Also, Chill’s add’s a little spinach to the wrapper first, I don’t bother, and can’t taste any difference without.

i don't think heat reduces capsaicin. Cooking in it will distribute it evenly. Adding ingredients will dilute it, but I don't think you boil off the capsaicin or break it down through heating.
 
i don't think heat reduces capsaicin. Cooking in it will distribute it evenly. Adding ingredients will dilute it, but I don't think you boil off the capsaicin or break it down through heating.


You may be correct, I’m not sure, the capsaicin oils you would think are only distributed and not cooked off but the tag along ingredients such as vinegar do get cooked off. I’m not sure of the ratio of capsaicin in this particular sauce but it seems to work so I’m not over thinking it.
 
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