[Anonymous]

Chili's Southwestern Eggrolls

1 chicken breast fillet
1 tbsp vegetable oil
2 tbsp minced red bell pepper
2 tbsp minced green onion
1/3 cup frozen corn
¼ cup canned black beans, rinsed and drained
2 tbsp frozen spinach, thawed and drained
2 tbsp diced, canned jalapeño peppers
½ tbsp minced fresh parsley
½ tspn cumin
½ tspn chili powder
¼ tspn salt
dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 x 7" flour tortillas

avocado-ranch dipping sauce:

¼ cup smashed, fresh avocado (about half of an avocado)
¼ cup mayonnaise
¼ cup sour cream
1 tbsp buttermilk
1 ½ tspn white vinegar
1/8 tspn salt
1/8 tspn dried parsley
1/8 tspn onion powder
dash dried dill weed
dash garlic powder
dash pepper

garnish:

2 tbsp chopped tomato
1 tbsp chopped onion

Preheat barbecue grill to high heat

Rub chicken breast with some vegetable oil then grill it on barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of chicken while it cooks. Set chicken aside until it cools down enough to handle.

Preheat 1 tbsp of vegetable oil in a medium-size skillet over medium-high heat. Add red pepper and onion to pan and saute for a couple minutes until tender.

Dice cooked chicken into small cubes and add it to pan. Add corn, black beans, spinach, jalapeño peppers, parsley, cumin, chili powder, salt, and cayenne pepper to pan.

Cook for another 4 minutes; stir well so that spinach separates and is incorporated into mixture. Remove pan from heat and add cheese; stir until cheese is melted.

Wrap tortillas in a moist cloth and microwave on high temperature for 1½ minutes or until hot.

Spoon approximately one-fifth of mixture into center of a tortilla. Fold in ends and then roll tortilla over mixture. Roll tortilla very tight, then pierce with a toothpick to hold together.

Repeat with remaining ingredients until you have five eggrolls. Arrange eggrolls on a plate, cover plate with plastic wrap and freeze for at least 4 hours or overnight.

While eggrolls freeze prepare avocado-ranch dipping sauce by combining all of ingredients in a small bowl.

Preheat 4-6 cups of oil to 375°F. Deep fry eggrolls in hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.

Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of dipping sauce. Garnish dipping sauce with chopped tomato and onion.