Ingredients
- Lime Cilantro Dip:
- 4 tbsp vegetable oil
- 2 skinless, boneless chicken breast half
- 4 tbsp minced green onion
- 4 tbsp minced red bell pepper
- 2/3 c frozen corn kernels
- 1/2 c black beans, rinsed and drained
- 4 tbsp frozen chopped spinach, thawed and drained
- 4 tbsp diced jalapeno peppers
- 1 tbsp minced fresh cilantro
- 1 tsp ground cumin
- 1 tsp chili powder
- 2/3 tsp salt
- 1 pinch ground cayenne pepper
- 1 &1/2 cup shredded Monterey Jack cheese
- 10 egg roll wrappers
- 1 (1-oz.) envelope Ranch dressing mix
- 1 &1/2 c light sour cream
- 1 tbsp fresh lime juice
- 1 tbsp chopped cilantro
Preparation
Step 1
Rub 2 tablespoons oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
Heat remaining 2 tablespoon oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
Prepare egg roll wrappers per pkg directions
Spoon even amounts of the mixture into each wrapper. Fold ends of wrapper, then roll tightly around mixture. Secure with toothpicks. Arrange in baking dish.
Bake @ 350 degrees covered for 25 minutes, uncover & bake an additional 15 minutes. Serve with prepared cilantro dip.