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Ingredients
- 1 chicken breast fillet
- 1 tablespoon 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 frozen spinach, thawed and drained
- 2 tablespoons diced, canned jalapeno peppers
- 1/2 tablespoon minced fresh parsley
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1 dash cayenne pepper
- 3/4 cup shredded Monterey Jack cheese
- five 7-inch flour tortillas
Details
Servings 3
Preparation
Step 1
1. Preheat grill.
2. Rub chicken with some oil, grill 4-5 mins/side or until done. Lightly season each side while it cooks. Set aside until cool enough to handle.
3. Preheat 1 tb oil in skillet. Add red pepper and onion, sauté until tender.
4. Dice chicken and add to pan. Add corn-cayenne. Cook 4 mins. Stir well so that the spinach separates and is incorporated. Remove from heat, add cheese. Stir until cheese is melted.
5. Wrap tortillas in a moist cloth and microwave 1 1/2 mins or until hot. Spoon approximately one-fifth of filling into center each tortilla. Fold in ends, roll up very tight, pierce with toothpick to hold together. Arrange on a plate, cover and freeze at least 4 hours. Overnight is best.
6. Combining avocado-pepper.
7. Deep fry eggrolls 12-15 mins, remove to paper towels for 2 mins. Slice diagonally lengthwise. Serve with sauce
Notes: Avocado-Ranch Dipping Sauce
1/4 cup smashed, fresh avocado
1/4 cup mayonnaise
1/4 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
dash garlic powder
dash pepper
Combine for dipping sauce.
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