Filling:
1 chicken brest filet
1TBS vegetable oil
2 TBS minced red bell pepers
2TBS minced green onions
1/3 cup frozen corn
1/4 cup canned black beans, rinsed & drained
2 TBS frozen spinach, thawed and drained
2 TBS diced canned jalapeno peppers
1/2 TBS minced fresh parsley
1/2 TSP cumin
1/2 TSP chili powder
1/4 TSP salt
1 dash cayenne pepper
3/4 cup shredded monterey jack cheese
5 seven inch flour tortillas
Directions
1-Preheat barbecue grill to high heat.
2-Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done.
3-Lightly salt and pepper each side of the chicken while it cooks.
4-Set chicken aside until it cools down enough to handle.
5-Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
6-Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
7-Dice the cooked chicken into small cubes and add it to the pan.
8-Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.
9-Cook for another 4 minutes.
10-Stir well so that the spinach separates and is incorporated into the mixture.
11-Remove the pan from the heat and add the cheese.
12-Stir until the cheese is melted.
13-Wrap the tortillas in a moist cloth and microwave on high temperature for 30 seconds or until hot.
14-Spoon approximately one-fifth of the mixture into the center of a tortilla.
15-Fold in the ends and then roll the tortilla over the mixture.
16-Roll the tortilla very tight, then pierce with a toothpick to hold together.
17-Repeat with the remaining ingredients until you have five eggrolls.
18-Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.
20-While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
21-Preheat 4-6 cups of oil to 375 degrees.
22-Deep fry the eggrolls in the hot oil for 5-6 minutes and remove to paper towels or a rack to drain for about 2 minutes.
23-Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.
Dipping Sauce:
1/2 cup mayo
1/2 cup sour cream
1 cup milk
1 package ranch mix
1 avacado smashed
Mix first four ingredients together, then add the avacado. Blen until smooth. Top with finely diced tomatoes and onions if desired.
