What do you mean Chili’s is closed?

That’s right- I am talking about the Chili’s chain restaurant. My beloved franchised sloppy attempt at southwestern foods. For some reason, they are just not lasting in Boston. There are multiple in Connecticut where I grew up; floating around in different locations so I can always have my fix. But no, not now. Not in Beantown.

So what is a girl to do without her Quesadilla Explosion Salad and Southwestern Eggrolls? Well, when the craving sets in and there is no one willing to make the trip up to the Burlington Mall, it is time to get innovative. And thus, I developed my version of the Southwestern Eggroll. Vegetarians unite, this is a meatless option because I tend not to carry a lot of meat on me. But I’d had some leftover eggroll wrappers (which you can usually pick up in a Wholefoods or larger grocery store near you, if there is not an Asian foods market in your vicinity) from the avocado eggrolls I’d made, and a large sweet potato. I threw the following ingredients together, folded up the rolls, and fried them up in a small sauce pan full of hot canola oil. Don’t let them scare you- embrace the eggroll. If you have a deepfryer, well you are probably golden.

Southwest Eggroll

• 1 large sweet potato, boiled and peeled and cubed
• 1 can of Mexicorn or Fiesta Corn drained (regular corn will do, but you will then want to purchase some bell peppers to chop up finely and throw into the mix)
• 1 can of black beans, rinsed clean
• 1 tbsp cumin
• 2 dashes of cayenne pepper
• salt and pepper to taste
• 1 package of eggroll wrappers

Grab a large bowl and put the sweet potato cubes in. Take a strong fork and begin mashing the potatoes, leaving some small chunks here and there for texture. Add in can of corn and beans and mix up. Then add in the cumin, cayenne pepper, salt, and black pepper, mixing thoroughly. When everything is incorporated and suited to your taste buds, begin filling the wrappers with a good heaping spoon-full (or two) and fold wrappers according to instructions on the package. They are folded somewhat like an envelope… only with a much tastier contents. Use a little water or egg wash to seal the corner to the roll and set them on a platter, folded side down, and prepare another platter for the receiving end. On that platter, take a couple layers of paper towels and line the platter. That will soak up any excess oils from the rolls. Fill your small sauce pan about half way with canola oil and bring to temperature. You will know when it is hot enough when you can dip the back end of a wooden spoon in and it will bubble up around it, in an attempt to fry. You’ll want to pay attention to the temperature of the oil throughout the frying process, since it is likely to drop with each time an object is placed in it. Higher or lower it depending on the reaction you are seeing when you fry. Use a pair of tongs to submerge the first eggroll into the pan and fry for a minute or two on each side. Withdraw the eggroll and turn it vertical so the excess oil can drip into the pan, then quickly transfer it to your receiving platter. Repeat until finished.

The above recipe can be prepared in advance and frozen as well, since the sweet potato mixture really holds up well in the icebox. Let them cool and put them in freezer bags, and when ready to use them, pull them out and bake them in a conventional or toaster oven at about 400 for maybe ten minutes, keeping an eye on them to be sure they don’t burn. You may want to broil them for a minute or two as well, for a nice crispy outer layer. Serve up with some salsa or guacamole, or any other condiment of choice.

Now… onto that Quesadilla Explosion Salad. Chili’s offers up this tasty salad that has lettuce, corn and black bean relish, fresh tomato salsa, tortilla strips, shredded jack cheese, a creamy ranchero dressing, and an additional citrus balsamic dressing with grilled chicken on top, and several crisp quesadilla triangles on the side. Mix it all up and you have a pretty delicious salad. Again, I haven’t any chicken to grill, but my take on the salad is meaty none the less, and used ingredients I happened to have on hand or could pick up at the local market ( I have a little Wholefoods nearby).

Southwest Salad

• Fresh bed of baby arugula, rinsed and dried (nice lemon-y, peppery flavor)
• 1 cup cooked brown rice (Minute Rice is pretty awesome)
• 1 can black beans, rinsed clean
• 1 can Mexicorn or Fiesta corn (again, regular corn will do)
• 1 small container of fresh salsa
• 1 miniature can of sliced black olives
• 1 small container of guacamole
• 2 whole wheat soft tortilla shells
• 1 cup of shredded cheddar jack cheese
• 2 tbsp of balsamic vinaigrette
• 1 tbsp of lemon or lime juice

Lay out one tortilla and place cheddar jack cheese in a thick layer across it, and then lay the other tortilla on top. Cook up the quesadilla in a method of your choice (flat griddle, panini press, skillet, microwave), the crispier the better. Remember- these triangles will essentially be your cheesy croutons. Let sit and cool while assembling the rest of the salad. Place bed of lettuce on large plate and then layer with cooked rice, corn, black beans, salsa, and olives. Sprinkle any extra shredded cheese on top if you so desire. Mix the balsamic vinaigrette with the lemon juice to get a nice citrus-y and acidic dressing to cut through the starchy layers. Drizzle over the top of the salad and cut 6 to 8 triangles out of your quesadilla. Place the triangle wedges around your salad on the edge of the plate and add a dollop of guacamole to each triangle.

Pair either of these with a refreshing light beer or a cool glass of red sangria… or even just a lemonade if you want to go alcohol-free… relax and enjoy.