Southwestern Egg Rolls

I scored this recipe from http://www.myfoodstoragedeals.com/ (again, THANKS, Mindie!) This is a GREAT recipe! Alex and I LOVE Chili's Southwestern Egg Roll appetizers and this recipe nails it! Make if often and when you do, think of Alex and I...and the mormon house wifes we got the recipe from. LOL!

When Alex and I BBQ'd up the cedar smoked salmon from the 4th of July, we also cooked up some chicken breasts, spicy sausage links and pork
tenderloin. The grilled chicken worked wonderfully with this recipe. All I had to do was chop it up and throw it into the pan. I chopped the chicken up finely because I don't like big chuncks of meat. Alex and I dig spicy food so I added a red and green jalapeno for spicy factor leaving in all the seeds. I tell you, I am REALLY liking the red jalapenos. They have such amazing flavor. I used the fresh uncooked tortillas from Costco, they are PERFECT for this recipe. Since you are cooking them fresh...they are already nice and pliable.

When you add the chicken and veggie mixture, don't add too much. You'll be tempted, but they will get fat and squishy...not squishy as in wet squishy, but they hold to together better if they are smaller. I rolled them up like a burrito and put them on a cookie pan with a silpat and brushed the top with olive oil and cooked them for 7 minutes at 375 degrees with an additional 2 minutes on broil to make sure they are brown and crispy.

This picture here to the left is Alex's handy work. He thinks he should be taking pictures for William Sonoma cookbooks now. I have the cutest husband ever...and a fun new camera to share our cooking escapades!

Everything about this recipe ROCKS!!!!!!

Southwestern Egg Rolls & Avocado Dipping Sauce1 Chicken breast fillet
1 Tablespoon vegetable oil
2 Tablespoons green onion, minced
1/3 cup corn
¼ cup canned black beans, rinsed and drained
2 Tablespoons frozen spinach, thawed & drained
1 small can green chilies
½ Tablespoon fresh parsley, minced
½ teaspoon cumin
½ teaspoon chili powder
¼ teaspoon salt
dash cayenne pepper
1 cup Monterey Jack cheese, shredded
flour tortillas

For eggrolls; grill or cook the chicken in a frying pan until golden brown and cooked through. Remove chicken and set aside. Saute the onion and red pepper in a saute pan with 1 Tablespoon vegetable oil, until tender. Cut the chicken into cubes and add to onions and peppers. Add the corn, black beans, spinach, chilies, parsley and seasoning and warm until spinach is separated and soft. Remove from heat and add cheese.

Warm the tortillas slightly so they are more pliable. In the center of the tortilla, put a large scoop of the mixture and wrap up very tightly. You can hold with a toothpick if you need. Preheat 4-6 cups of oil to 375 degrees. Deep fry the egg rolls in the hot oil for 12-15 minutes and remove to a paper towel or rack to drain for about 2 minutes. For a healthier version of these egg rolls, grill the tortilla wraps or put them on a George Forman with a little olive oil to give them nice grill lines and warm them up until cheese is melted. Slice each egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.

Avocado Ranch Dipping Sauce:

¼ cup smashed, fresh avocado (about half an avocado)

¼ cup mayonnaise

¼ cup sour cream

1 Tablespoon buttermilk

1 ½ teaspoon 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

Blend all Ingredients of dipping sauce together until smooth.