My favorite menu item of all time. I typically triple the batch and freeze. But I'm too lazy to turn them into eggrolls so I just do the filling and eat it like a burrito.
Ingredients
1 skinless chicken breast fillet
Ground black pepper
1 teaspoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn*
1/4 cup canned black beans, rinsed and drained*
2 tablespoons fresh spinach, optional
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
Pinch cayenne pepper
3/4 cup shredded reduced-fat (2%) Monterey Jack cheese
5 7-inch flour tortillas
*Corn and beans can be substituted with jicama (chopped and boiled for at least 15 minutes till tender first)
Avocado-Ranch Dipping Sauce
1 avocado
1/2 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
Pinch dried dillweed (optional)
Pinch garlic powder
Pinch ground black pepper
Directions
1. Precook and dice the chicken
2. Saute the red pepper and green onion in 1 teaspoon of vegetable oil
3. Add the cooked chicken, corn, black beans, spinach, jalapeno pepper, parsley, cumin,
chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach begins to fall apart and is incorporated into the mixture.
4. Remove the pan from the heat and add the cheese. Sitr the mixture until the cheese is melted.
The following is for making them into actual eggrolls:
5. Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.
6. Spoon approximately 1/5 of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tightly, then pierce it with a toothpick to hold it together. Repeat with the remaining ingredients until you have five eggrolls. Cover the plate with plastic wrap and chill for an hour or two. You may chill the eggrolls overnight if you wish.
7. When you are ready to cook the eggrolls, preheat the oven to 425 degrees F.
8. Spray the entire surface of each of the eggrolls with the oil cooking spray. Arrange the eggrolls on a baking sheet and bake for 17 to 20 minutes or until surface browns and becomes crispy. Turn the eggrolls over about halfway through cooking time.
12. Let the eggrolls cool for a few minutes and then slice each one 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.
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