How can I get recipes for a resturant's food?!

How can I get recipes for a resturant's food?

I love Chili's (the resturant) and I want to get a recipe to make the following:

Southwestern Eggrolls
&
Chicken Club Taco

How can I get these recipes--Is there a website, book, or head chef from Chili's anywhere?

8 hours ago
You guys are awesome!!

These are on the copycat website, below is the Southwestern eggrolls:


Chilis Black Bean Soup
Chilis Chicken Mushroom Soup
Chilis Pico De Gallo
Chilis Salsa
Chilis Southwestern Eggrolls

......

Chili's Southwestern Eggrolls


1 chicken breast fillet
1 Tbs vegetable oil
2 Tbs minced red bell pepper
2 Tbs minced green onion
1/3 cup frozen corn
? cup canned black beans, rinsed and drained
2 Tbs frozen spinach, thawed and drained
2 Tbs diced canned jalape?o peppers
? Tbs minced fresh parsley
? tsp cumin
? tsp chili powder
? tsp salt
1 dash cayenne pepper
? cup shredded Monterey Jack cheese
5 x 7" flour tortillas
For avocado-ranch dipping sauce
? cup mashed fresh avocado
? cup mayonnaise
? cup sour cream
1 Tbs buttermilk
1 ? tsp white vinegar
1/8 tsp salt
1/8 tsp dried parsley
1/8 tsp onion powder
1 dash dried dill weed
1 dash garlic powder
1 dash freshly-ground black pepper
For garnish :
2 Tbs chopped tomato
1 Tbs chopped onion



1 Preheat barbecue grill to high heat.
2 Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside until it cools down enough to handle.
3 Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
4 Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalape?o peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.
5 Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
6 Wrap the tortillas in a moist cloth and microwave on high temperature for 1? minutes or until hot.
7 Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together. Repeat with the remaining ingredients until you have five eggrolls.
8 Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.
9 While the eggrolls freeze prepare the Avocado-Ranch Dipping Sauce by combining all of the ingredients in a small bowl.
10 Preheat 4 to 6 cups of oil to 375°F. Deep-fry the eggrolls in the hot oil for 12 to 15 minutes and remove to paper towels or a rack to drain for about 2 minutes.
11 Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and onion.


Servings: 3