Ingredients: |
Ingredients:
2 cups small diced cooked chicken
1/4 cup minced red bell pepper
1/4 cup minced green onion
1/3 cup corn ( canned or frozen)
1/2 cup black beans (rinsed and drained)
1/4 cup chopped frozen spinach (thawed and drained)
1/4 cup jarred jalapeño peppers, diced
1 tsp. dried parsley
1 tsp. cumin
1 tsp. chili powder
1/2 tsp salt
1 1/2 cups monterey jack cheese, shredded
16 5” flour tortillas ( street taco size )
Avocado-Ranch Dipping Sauce
1 avocado, smashed
1/2 cup mayo
1/2 cup sour cream
2 Tbl. buttermilk
3 tsp. white vinegar
1/4 tsp. salt
1/4 tsp. dried parsley
1/4 tsp onion powder
dash of dried dill weed
dash of garlic powder
dash of black pepper
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Directions: |
Directions:For the ranch dipping sauce add all of the ingredients and whisk well. Refrigerate till ready to use.
For the egg rolls:
In a large skillet add some canola oil. Add red pepper and green onion and sauté a few minutes. Add diced chicken, corn, black beans, spinach, jalapeño pepper, parsley, cumin, chili powder and salt. Stir well and cook for about 4 more minutes. Remove from heat and add the cheese and stir well.
Wrap the flour tortillas 3 at a time in moistened paper towels. Microwave about 15 seconds. Working three at a time add one tablespoon of the filling to the flour tortilla and wrap up like a burrito. Secure with a toothpick.
Add about 1/2 inch of canola to a skillet and heat to about 350 degrees. Add the egg rolls and cook till light brown on all sides. Drain on paper towels, serve with avocado dipping sauce. |
This recipe for Southwestern Eggrolls and Dip is from