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Everyone is a huge fan of Chili’s Southwestern Eggrolls. This is essentially a play on that. I took all the components that go into the filling and shoved that shit into a chicken breast to create the Southwestern Eggroll Stuffed Chicken. If you wanted to you could absolutely try to incorporate some sort of “eggroll wrap” into this somewhere, but I felt it was unnecessary.
Ingredients
- 4 Medium Sized Chicken Breasts
- 1 Can blackbeans
- 1 Can Corn
- 1 red bellpepper, diced
- 1/2 red onion, minced
- 1 clove garlic
- 1 bunch of cilantro, chopped
- 2 avocados
- Chili powder
- chipotle chili powder
- cumin
- onion powder
- salt and pepper
- cooking oil. Vegetable or Canola is fine, but whatever works.
Instructions
- Preheat your oven to 350 degrees F.
- Take your chicken boobs, and butterfly them. Then lay them flat and use whatever ingenious method you've come up with over the years to flatten them. Real cooks use a mallet. I just cover them in plastic wrap and spank the fuck out of them with a cutting board. Extra points if you can get it to safeword. Set it aside for now.
- Drain and rinse your corn and black beans and add them to a small mixing bowl.
- Add in your onion, garlic, and about 3/4 of your cilantro (save some for garnish), and stir all that shit together.
- This is where your judgment skills come in. You may have poor judgment, so I'll give you a couple of tips on seasoning. The two different chili powders give the most flavor and heat. You can usually go HAM on the regular chili powder, but that chipotle has a lot of kick and a smoky flavor, so don't go too hard. I usually add about a teaspoon of chili powder, and half a teaspoon of the rest of the seasonings to the bowl of stuffing ingredients and give it a good stir. Taste it. If you like more spice, add some more.
- On the stovetop, heat up a small skillet with a couple of tablespoons of oil in it. We want to bring this to medium heat, and give your stuffing a quick stir fry together. This is to ensure that the filling ingredients don't come out undercooked inside the chicken. No more than five minutes in the skillet and then remove it from the heat.
- Heat up a large skillet or cast iron on medium-high heat with a couple of tablespoons of oil as well.
- Season the outside of your chicken breasts the same way we did our filling. Use all the seasonings, but go heavier on the chili powder and a little lighter on everything else.
- Shove the filling into your chicken breasts. Really get it in there. Use toothpicks to keep it closed if you have to, but use all the filling.
- Put the chicken breasts into the large cast-iron (or whatever large skillet you're using) and give the chicken about 4 minutes on each side, then transfer it to the preheated oven to finish.
- Back for another 25-30 minutes until cooked through, remove from oven. Allow meat to sit about 5 minutes before serving.
- Top with sliced avocado and cilantro.
This goes great with a side of our Instant Pot Mexican Rice
