70126 copycat chili rolls Recipes

american cheese , cut into cubes, cumin powder, garlic powder, rotel tomatoes & chilies

ranch dressing, roasted green chili (i think canned would be ok), sliced jalapeno (from a can), fresh cilantro leaves, tomato, diced (preferably roma )

lime juice, garlic cloves, minced, cilantro, fresh, green chilies, salt (may omit if using y broth), onion , medium, butter, rice , white long grain, chicken broth

process american cheese (i use land o lakes, not velveeta), green chilies , do not drain, garlic (the kind from a jar), diced white onion, milk, diced ripe tomato , seeds discarded, garlic salt

egg, milk, boneless skinless chicken breast, flour, powdered sugar, salt, pepper, chili powder, canola oil (for frying )

roasted tomatoes (fresh or canned ), garlic clove, peeled and minced (i also roasted the garlic), tomato paste (i like concentrated in the squeeze bottle), red sweet bell pepper, stemmed, seeded and roasted, extra virgin olive oil (i used about 3 tbsp), anchovy paste (optional), salt , to taste, fresh italian parsley, roughly chopped, dark brown sugar, chili powder (i used 1/4 tsp smoked chipotle powder and 1/4 tsp spanish smoked paprika)

olive oil, onion, diced, diced green chilies, taco seasoning , packet, chicken broth, black beans, navy beans, corn, chicken, cooked, heavy cream

rhodes frozen rolls, chili, canned, cheddar cheese, cheddar cheese, shredded

rhodes dinner rolls, thawed to room temperature, thick chili, cheddar cheese, cut into 12 cubes

fresh habaneros, ripe mango, cheap yellow mustard, brown sugar, white vinegar, curry powder, ground cumin, chili powder, salt and pepper

water, cornstarch, dark brown sugar, soy sauce, minced fresh ginger, minced garlic, lime juice, lemon juice, crushed red pepper flakes, hidden valley ranch bottled salad dressing, buttermilk (or whole milk), prepared horseradish, wasabi powder, all-purpose flour, salt, ground black pepper, cayenne pepper, paprika, egg, milk, chicken breast fillets, sliced into 6 pieces per breast, vegetable oil (as required by fryer)

french fries (either fresh cut or take out), velveeta cheese, enchilada sauce (or taco sauce), water, chili powder, sour cream

head napa cabbage, thinly sliced, zucchini , julienned, carrots , julienned, green onions, sliced, toasted sesame seeds, shaved coconut, roasted unsalted peanuts, toasted almonds, thai sweet chili sauce (lingham s brand is good), orange juice, honey, fresh ginger, chopped fine, light brown sugar, cilantro, chopped fine, sesame oil

ground chuck, tomato paste, water, sugar, prepared yellow mustard, dried onion flakes, chili powder, worcestershire sauce, salt, celery seed, ground cumin (heaping), ground black pepper

chicken bouillon cubes, boiling water, chicken breasts, tomato paste, hot sauce, chili powder, dried onion flakes, lime juice, white cheddar cheese, tortilla chips, avocados (diced )

southwestern eggrolls, chicken breast fillet, vegetable oi, minced red bell pepper, minced green onion, frozen corn, canned black beans, rinsed and drained, frozen spinach, thawed and drained, diced, canned jalapeno peppers, minced fresh parsley, cumin, chili powder, salt, cayenne pepper, shredded monterey jack cheese, five 7-inch flour tortillas, avocado-ranch dipping sauce, smashed , fresh avocado (about half of an avocado), mayonnaise, sour cream, buttermilk, white vinegar, salt, dried parsley, onion powder, dried dill weed, garlic powder, pepper, chopped tomato, chopped onion, preheat barbecue grill to high heat., rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. lightly salt and pepper each side of the chicken while it cooks. set chicken aside until it cools down enough to handle., preheat 1 tbsp of vegetable oil in a medium-size skillet over medium-high heat ., add the red pepper and onion to the pan and saute for a couple minutes until tender., dice the cooked chicken into small cubes and add it to the pan. add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. cook for another 4 minutes. stir well so that the spinach separates and is incorporated into the mixture., pan from the heat and add the cheese. stir until the cheese is melted ., wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot., spoon approximately 1-fifth of the mixture into the center of a tortilla. fold in the ends and then roll the tortilla over the mixture. roll the tortilla very tight, then pierce with a toothpick to hold together. repeat with the remaining ingredients until you have five egg rolls. arrange the egg rolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. overnight is best., while the egg rolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl., preheat 4-6 cups of oil to 375 degrees ., deep fry the egg rolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes., egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. garnish the dipping sauce with the chopped tomato and onion.

chopped onion, chicken breast, diced, oil for sauteing, mixed veggies of your liking (i used daikon radish, carrot, mushrooms, and peas...), chicken broth or 3 boullion cubes+3 cups water, coconut milk, lemon pepper, ground ginger, lime juice, chili paste, salt to taste

chili powder, cider vinegar, cumin, garlic powder, lime juice, onion powder, ranch dressing, sour cream