Chili’s Southwestern Eggrolls

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1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
five 7-inch flour tortillas

Avocado-ranch dipping sauce
1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dill weed
dash garlic powder
dash pepper

Garnish
2 tablespoons chopped tomato
1 tablespoon chopped onion

Grill the chicken, seasoned with salt and pepper, let it rest 10 minutes, then dice it.

Heat a Tbs of oil in a skillet and saute the red pepper and onion.

Add the chicken, corn, black beans, spinach, jalapeno peppers, parsley,
cumin, chili powder, salt, and cayenne pepper to the pan.

Cook for 3-4 minutes. Stirring to ensure the spinach seperates rather than clumping.

Shut off the heat, add cheese.

Wrap the tortillas in a papertowel that has been wet and wrung out to make it moist and microwave for a minute or so to heat through.
Fill the tortilla with the filling, fold the ends in, then roll tightly to enclose the filling.

Repeat, then wrap the egg rolls with saran wrap and freeze overnight.

To make the sauce combine all the ingredients listed under the sauce.

Deep Fry them in Hot Oil (375F) the way you would deep fry anything, they take several minutes 8-14 depending on the size of your fryer.

Garnish the cut rolls with dipping sauce,chopped tomato and onion.

Serves 3-4

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