Southwest Chicken Eggrolls
1 lb boneless, skinless chicken breasts, marinated (below)
1 can black beans, rinsed and drained
1 can corn, drained
1/2 cup fire roasted bell peppers, drained and chopped
5 oz frozen spinach, thawed and squeezed to drain
8 oz grated pepperjack cheese
20 soft flour tortillas (thin tortilllas work best)
oil for frying
Heat a large skillet over medium heat. Slice chicken into thin, 1-inch strips and add to hot pan with 1-2 Tbs of marinade. Cook until chicken is opaque. Off heat, stir in black beans, corn, peppers, spinach and cheese. Mix well, set aside.
In another large skillet heat 1/4 inch oil over medium high heat. Working in batches, heat 4-5 tortillas in the microwave for 15 seconds, this will make them easy to bend and wrap. Place 2 Tbs chicken filling in each tortilla, fold like a burrito (click here for egg roll wrapping pictures.) Using tongs, place seam side down in hot oil. (If the tortilla begins to bubble use tongs to hold it in place until the tortilla has shaped itself.) Cook until tortilla is golden on bottom, turn over the egg roll and cook on the other side until golden. Remove with tongs onto paper towel-lined plate. Repeat with remaining tortillas. Serve warm.
For the avocado ranch dipping sauce combine 1 medium, mashed avocado and 1 cup prepared ranch dip.
1/2 c soy sauce
1/2 c Worchestershire sauce
2 Tbs olive oil
1 1/2 Tbs brown sugar
1 Tbs lime juice
1 clove garlic, minced
1/2 tsp liquid smoke
1/4 tsp black pepper
pinch of onion powder, red pepper, and cumin
Combine all ingredients and add meat. Place in a gallon size resealable bag and refrigerate for 4-6 hours or overnight.