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Southwestern Quail Egg Rolls Recipe

Southwestern Quail Egg Rolls Recipe

Ten quail egg rolls arranged around the dipping sauce in the center.

Spice up dinner time with a wild game recreation of a Chili’s favorite recipe

My grandma and mom would often take me out to lunch to eat as a child. Every once in a while, they took me to Chili’s.

Chili’s is underrated. I would get the “Triple Dipper” sampler appetizer as my meal and, of course, one of the three options I would pick was the southwestern egg rolls. Those bad boys are freaking delicious. They are a little spicy and have a whole lotta flavor. The avocado sauce you dip them in is cool and cancels out any overwhelming tang. With quail in the freezer, and a constant hunger for egg rolls, there was only one recipe that I truly needed to recreate over the weekend, and it was these: Quail Southwestern Egg Rolls.

Southwestern Quail Egg Rolls

Sophie May
A delicious wild game version of a Chili's fan favorite.
No ratings yet
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Appetizer, Main Course
Cuisine American, Mexican
Servings 10 rolls

Equipment

  • Food processor or blender
  • sauté pan

Ingredients
  

  • 1/3 cup black beans rinsed
  • 2 tbsp frozen spinach thawed and drained
  • 1/2 one jalapeño deseeded and finely chopped
  • 1/2 tbsp fresh parsley finely chopped
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/8 tsp cayenne pepper
  • salt to taste
  • pepper to taste
  • 1 cup Monterey jack
  • 1 cup mild cheddar with jalapeños
  • 10 tortillas 6 inches in diameter

Dipping Sauce Ingredients

  • 1 1/2 tbsp Hidden Valley buttermilk ranch seasoning
  • 1/2 cup buttermilk
  • 1/2 cup mayonnaise
  • 1 tomatillo peeled
  • 1 clove garlic minced
  • 1/4 cup cilantro
  • 1/2 one jalapeño deseeded
  • 1/4 tsp lime juice
  • 1/3 cup sour cream

Instructions
 

  • For the dipping sauce, put all ingredients into a food processor or blender and blend until well mixed. Then, chill in the refrigerator while putting together egg rolls. This sauce is only good for ~1-2 days because the buttermilk will start to curdle.
  • To start making the egg rolls, season your quail meat with ~1/8 tsp salt and ~1/8 tsp pepper.
  • In a sauté pan, heat ~2 tbsp of oil on high heat. When oil is hot, add the quail and cook until no longer pink in the middle; ~2 minutes. Then set aside to cool.
  • When the quail is room temp or cool enough to handle, finely chop.
  • In the same pan over medium heat, add ~1 tbsp of oil. Then add the bell pepper and green onions and cook until tender (not browned). Add the quail, corn, beans, jalapeño, spinach, parsley, cumin, chili powder, cayenne powder, and salt and pepper to taste.
  • Combine and cook for ~4 minutes. Add cheese and then stir until completely melted and then remove from heat.
  • Place tortillas on a plate, cover with a damp towel, and microwave for ~30 seconds. This will make it easier to roll the egg rolls without the tortillas breaking.
  • Place tortillas on a plate, cover with a damp towel, and microwave for ~30 seconds. This will make it easier to roll the egg rolls without the tortillas breaking.
  • Heat the frying oil to 375 °F and deep fry the egg rolls for 3-4 minutes or until desired golden brown.
  • Pair with dipping sauce and enjoy!
Keyword Chukar, Fried, Grouse, Partridge, Pheasant, Quail, Small game, Upland Bird
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