Southwestern Eggrolls
Heather Ashby
1 chicken breast, cooked & cubed
2 Tb minced red bell pepper
1/3 cup frozen corn
2 Tb frozen spinach, thawed/drained
½ Tb minced fresh parsley
½ tsp chili powder
dash cayenne pepper
five 7-inch flour tortillas
Avocado-ranch dipping sauce:
1 pint sour cream
1 package Ranch Dip
1 smashed, fresh avocado
Garnish:
2 Tb chopped tomato
1 Tb chopped onion
Preheat 1 Tb of vegetable oil in a skillet over medium-high heat. Add the red pepper and onion to the pan
and sauté for a few minutes until tender. Dice the cooked chicken into small cubes and add it to the pan.
Add the corn, beans, spinach, jalapeno peppers, parsley, cumin, chill 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. Remove the pan from the heat and add the cheese. Stir until the cheese is melted. Wrap the
tortillas in a moist cloth and microwave on high for 1 ½ minutes or until hot.
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. Arrange the eggrolls on a plate, cover
the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.
While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in
a small bowl.
Preheat 4-6 cups of oil to 375°. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper
towels or a rack to drain for about 2 minutes. 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.
1 Tb vegetable oil
2 Tb minced green onion
¼ cup canned black beans, rinsed and drained
2 Tb diced, canned jalapeno peppers
½ tsp cumin
¼ tsp salt
¾ cup shredded Monterey Jack cheese
