This is a fantastic buttermilk avocado ranch dressing that is used most often with Chili’s Southwestern Eggrolls.  I would encourage you to try with some of the other Chili’s restaurant recipes including a simple salad.

Whether you’re using it as a dipping sauce or a salad dressing, this is one you’re going to want to make up fresh because of the avocado. If you do this up too far in advance the avocado will begin to get a funny taste to it.  The vinegar will help to preserve the avocado, but I would stick to making it the day ahead.

If you’re freezing the Southwestern Eggrolls overnight, go ahead and make this at the same time and refrigerate it to help bring all the flavors together. Serve this up with a nice garnish of fresh chopped tomatoes and onion.
Continue Reading »
Chili’s Avocado Ranch Dipping Sauce

Chili’s™ calls this an eggroll but it’s actually a “flauta” which is a rolled up taco made with a flour tortilla. These are wonderfully flaky and can even make an entire meal if you do up a double batch.  This is one of those great restaurant recipes you can serve for the Sunday football tradition or make up an extra large number of them for a Superbowl finger food everyone loves.

A wonderful smokey chicken flavor with black beans, corn and a bit of spinach all with creamy melted jalapeno jack cheese. Chili’s serves this with a creamy avocado ranch dipping sauce.  It’s probably going to take you a bit longer to prepare these then you think, but it’s certainly worth the effort.  Make sure you leave plenty of time in your schedule to pre-freeze your egg  rolls before you fry them up.  Oh, and if you’re watching your fat intake, you can back these in the oven.  I just coat them with a few shots of cooking spray.  Of course, the most authentic are when you indulge in the pleasure of frying them.
Continue Reading »
Chili’s Southwestern Eggrolls