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Southwestern Eggrolls




Source of Recipe


Internet


List of Ingredients




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
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
2 tablespoons chopped tomato
1 tablespoon chopped onion

Recipe



Preheat barbecue grill to high heat. Rub the chicken breast with some vegetable oil then, when it is hot enough, grill it on the barbecue. Cook for about 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.

Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add the red pepper and onion to the skillet and sauté for a couple minutes until tender. Dice the cooked chicken into small cubes and add it to the pan with the pepper and onions. Add the corn, black beans, spinach, jalapeno 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. When everything is well cooked and blended, remove the pan from the heat and add the cheese. Stir until the cheese is melted.

Wrap the tortillas in a moist cloth (or paper towel) and microwave on high temperature for 1 1/2 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 around 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. Mix well until a smooth, creamy sauce is formed. When the eggrolls are sufficiently frozen, and you are ready to cook, preheat 4-6 cups of oil in a deep fryer to 375 degrees. 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. Sprinkle the dipping sauce with the chopped tomato and onion. Serves 3-4.