Ingredients
Egg Roll:
1 chicken breast fillet, cooked
1 T veg. oil
2 T minced red bell pepper
2 T minced green onion
1/3 C frozen corn
1/4 C black beans, drained and rinsed
2 T frozen spinach, thawed and drained
2 T diced jalapeno peppers
1/2 T minced parsley
1/2 tsp cumin
1/2 tsp chili pwd
1/4 tsp salt
1 dash cayenne pepper
3/4 C Jack cheese, grated
5 seven inch flour tortillas
Dipping Sauce:
1/4 C smashed avocado
1/4 C mayo
1/4 C sour cream
1 T buttermilk
1 1/2 tsp white vinegar
1/8 tsp salt
1/8 tsp dried parsley
1/8 tsp onion pwd
1 dash dried dill weed
1 dash garlic pwd
1 dash pepper
Preparation
Cook pepper and onion in skillet with 1 T oil until tender. Add chicken, corn, beans, spinach, peppers, parsley, cumin, chili pwd., salt and cayenne pepper to pan. Cook 4 minutes. Stir in spinach until broken apart. Remove from heat and add cheese. Stir until cheese is melted.
Heat tortillas in microwave until warm. Spoon 1/5 bean mixture into center of tortilla. Fold ends and roll tortilla tightly and secure with toothpick. Repeat for all tortillas. Wrap in plastic wrap and freeze for at least 4 hours. (overnight is best) While eggrolls freeze prepare dipping sauce by combining all ingred. in a bowl and chill.
When ready to fry heat enough oil to cover tortilla to 375 degrees. Deep fry tortilla for 5 or 6 min. and remove to paper towels.
Slice each eggroll diagonally and arrange on plate around dipping sauce bowl.
Can garnish with chpd tomatoes and onions
