Southwestern Egg Rolls
3 chicken breast halves, cooked – either shred or cube
2 tablespoons red bell pepper, minced
2 tablespoons green onion, minced
1/2 cup frozen corn
1/4 cup canned black beans, drained and rinsed
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced jalepenos
1/2 tablespoon parsley, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
dash of cayenne
3/4 cup Monterey Jack cheese, shredded
5 8″ flour tortillas
Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender
Mix chicken into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the refrigerator. These are best if refrigerated for 24 hours.
In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
Fry each stuffed tortilla for about 2 minutes on each side, drain on a paper towel, then transfer to a baking sheet. Bake for 15 to 20 minutes or until heated through.
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
Smash avocado. Combine all ingredients and mix well. Keep refrigerated.