Chili’s Southwestern Egg Rolls

Crispy flour tortillas wrapped around smoked chicken, black beans, corn, and jalapeño Jack cheese w/red peppers and spinach. Served with a creamy avocado-ranch dipping sauce.

Ingredients

• 2 tablespoons vegetable oil
• 1 skinless, boneless chicken breast half
• 2 tablespoons minced green onion
• 2 tablespoons minced red bell pepper
• 1/3 cup frozen corn kernels
• 1/4 cup black beans, rinsed and drained
• 2 tablespoons diced jalapeno peppers
• 1/2 tablespoon minced fresh parsley
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/3 teaspoon salt
• 1 pinch ground cayenne pepper
• 2 tablespoons frozen chopped spinach, thawed and drained
• 3/4 cup shredded Monterey Jack cheese
• 5 (6 inch) flour tortillas
• 1 quart oil for deep frying

Procedures

1. Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chickenapproximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and setaside.
2. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and redpepper. Cook and stir 5 minutes, until tender.
3. Dice chicken and mix 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. Removefrom heat and stir in Monterey Jack cheese so that it melts.
4. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute.
5. 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 freezer. Freeze at least 4hours.
6. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffedtortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
7. Slice each egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and onion.

Serves 5-6