Ingredients:
2 cooked skinless/boneless chicken breasts, diced (I use my food processor with the metal blade)
2 tbsp vegetable oil
1/2 red pepper, chopped fine
2 green onions, chopped fine
1 can (5 oz) canned corn, drained
1 small can black beans, drained and rinsed
1 can (3 oz) jalapeno peppers, drained and diced (optional)
1/2 tbsp minced fresh parsley
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp salt
dash cayenne pepper
1 1/2 cups shredded
Monterey jack cheese
six 7 inch flour tortillas
vegetable oil for frying, 6-10 cups
Directions:
Preheat the 1 tbsp vegetable oil over medium-high heat in a skillet. Add the red pepper and onion, and saute until tender. Add the diced chicken, corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper
to the skillet and cook for another 5 minutes, stirring well.
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 1/2 minutes or until hot (make sure your towel is moist or you will have a fire :))
Spoon the mixture into the center of each tortilla, dividing it up evenly between the 6, fold each end inside the open tortilla and roll each one up very tight. Pierce it with a toothpick to hold it together. Repeat until you have 6 filled and rolled "
egg rolls."
Arrange the
egg rolls on a large plate and cover with plastic wrap, FREEZE for 4 hours or up to overnight.
Prepare the avocado-ranch dipping sauce as follows:
1 small, ripe avocado
1/4 cup mayonnaise
1/4 cup sour cream
1 tbsp buttermilk
1 1/2 tsp white vinegar
1/8 tsp salt
1/8 tsp dried parsley
1/8 tsp onion powder
dash dill weed
dash garlic powder
dash pepper
Combine all of the ingredients in a small bowl and refrigerate until ready to fry the
egg rolls, allow it to sit at room temp until the
egg rolls are ready.
Preheat the 6-10m cups of oil until it reaches 375 degrees.
Deep fry the
egg rolls in the hot oil for 12 to 15 minutes, or they become golden brown all over, and remove to paper towels to drain for a couple of minutes.
Slice each
egg roll diagonally lengthwise and arrange on a plate around the dipping sauce. Garnish the dipping sauce with chopped tomato and onion, and enjoy!
I have a secret, but I am going to share it with you, my dear friend. Many have commented on the recent recipes that I have posted on my blog. I have made each of them myself and they totally rock. I also have enjoyed them in my favorite restaurants :)
