Homemade Chili's Triple Dipper Feast

Instructions

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   **1. Prep All Components:** Gather all ingredients. Dice red bell pepper and red onion for egg rolls. Shred cooked chicken. Dice white onion for queso. Cut Velveeta into 1-inch cubes. Set up your breading station for the chicken.

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   **2. Start Skillet Queso Base:** In a medium saucepan or cast-iron skillet, heat 1 tbsp olive oil or butter over medium heat. Add the finely diced white onion and cook until softened, about 3-5 minutes. Remove from heat and set aside.

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   **3. Prepare Chicken Tenders Breading:** In a shallow dish, combine flour, garlic powder, onion powder, paprika, 1/2 tsp salt, and black pepper. In another shallow dish, beat the eggs. In a third shallow dish, place the panko breadcrumbs. Dredge each chicken tender first in the seasoned flour (shaking off excess), then dip in beaten egg, and finally coat thoroughly in panko breadcrumbs, pressing to adhere. Place breaded tenders on a wire rack or baking sheet.

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   **4. Prepare Southwestern Egg Roll Filling:** Heat 1 tbsp olive oil in a large skillet over medium heat. Add diced red bell pepper and red onion. Cook until softened, about 5-7 minutes. Stir in shredded cooked chicken, black beans, corn, cilantro, 1/2 tsp cumin, 1/4 tsp chili powder, and cayenne pepper (if using). Cook for 2-3 minutes, stirring, until heated through. Remove from heat and stir in shredded Monterey Jack cheese. Let cool slightly.

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   **5. Assemble Southwestern Egg Rolls:** Lay an egg roll wrapper flat on a clean surface with a corner pointing towards you. Place about 2-3 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the side corners. Roll tightly towards the top corner, sealing the top edge with a dab of water. Repeat with remaining filling and wrappers. Place assembled egg rolls on a plate.

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   **6. Finish Skillet Queso:** Return the saucepan with the cooked white onion to low heat. Add Rotel, diced green chiles, Velveeta cubes, milk, 1/2 tsp cumin, 1/4 tsp chili powder, and a pinch of cayenne pepper (if using). Stir frequently until the cheese is completely melted and the queso is smooth. Keep warm over very low heat or transfer to a small slow cooker.

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   **7. Fry Chicken Tenders and Egg Rolls:** In a large, heavy-bottomed pot or Dutch oven, heat 4-6 cups of vegetable oil to 350-375°F (175-190°C). Carefully add chicken tenders to the hot oil, cooking in batches to avoid overcrowding, for 4-6 minutes, turning occasionally, until golden brown and cooked through (internal temperature 165°F/74°C). Remove with a slotted spoon and place on a wire rack set over a baking sheet to drain. Lightly season with salt immediately. In the same oil (ensure temperature is maintained), carefully add Southwestern egg rolls, cooking in batches, for 3-5 minutes, turning occasionally, until golden brown and crispy. Remove and drain on a wire rack.

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   **8. Serve:** Arrange the crispy chicken tenders, southwestern egg rolls (cut in half diagonally for presentation), and a bowl of warm skillet queso on a large serving platter. Serve immediately with tortilla chips and desired dipping sauces (honey mustard, ranch, avocado ranch).