- Cooking Time: 4
- Servings: 3
- Preparation Time: 20
- 1 chicken breast fillet, cooked and chopped up into fine pieces
- 2 tablespoons butter
- 1/16 cup green peppers, finely chopped
- 2 green onions, sliced
- 1 garlic clove, minced
- 1/8 cup red onions, chopped
- 1/3 cup frozen corn
- 1/4 cup canned black beans, rinsed and drained
- 1/4 cup frozen spinach, thawed and drained
- 1/2 tablespoon fresh parsley, minced
- 1 tablespoon fresh cilantro, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon season salt
- 1/8 teaspoon garlic salt
- 1 dash cayenne pepper
- 1 dash white pepper
- 3/4 cup monterey jack cheese, shredded
- 6 (7 inch) flour tortillas
- 1/4 cup avocados, smashed (about half of an avocado)
- 2 tablespoons tomatoes, deseeded & finely minced
- 1 tablespoon red onions, finely minced
- 1/4 cup ranch dressing
- 1/4 cup sour cream
- 1/8 teaspoon season salt
- 1/8 teaspoon dried parsley
- 1/8 teaspoon onion powder
- 1/4 teaspoon garlic oil
- 1 dash dried dill weed
- 1 dash garlic powder
- 1 dash pepper
- 1/4 cup tomatoes, diced
- 1/8 cup red onions, chopped
- 1/2 cup iceberg lettuce
- Heat butter in a medium size skillet over medium-high heat.
- Add the green pepper, garlic, green & red onion to the pan and saute for a couple minutes until tender.
- Dice the cooked chicken into small cubes and add it to the pan.
- Add the corn, black beans, spinach, parsley, cilantro, cumin, chili powder, season salt, garlic salt, cayenne pepper and white pepper to the pan.
- Cook for another 4 minutes.
- Stir well so that the spinach separates and is incorporated into the mixture.
- Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
- Place tortillas in a plastic ziploc bag with a moist cloth or paper towel and microwave on high temperature for 30 to 35 seconds or until hot.
- Spoon one-sixth 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 tight, then pierce with a wooden pick to hold together.
- Repeat with the remaining ingredients until you have five eggrolls.
- Preheat 4-6 cups of oil to 375 degrees F.
- Meanwhile, while the oil is heating, make the avocado ranch dipping sauce by combining smashed avocado, finely minced tomato, finely minced red onion, ranch dressing (I usually use Hidden Valley Ranch.
- It seams to make this dip taste the best), sour cream, season salt, dried parsley, onion powder, garlic oil, dill weed, garlic powder & pepper in a small bowl and mix well and sit in the refrigerator.
- Deep fry the eggrolls in the hot oil for 3-5 minutes or until golden brown.
- Remove to paper towels to drain for about 2 minutes.
- Slice each eggroll diagonally lengthwise and arrange on a plate around a bed of lettuce topped with the dipping sauce along with the garnish of chopped tomato and onion along top.
- It is also a great make ahead idea for quick snacks.
- Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours.
- Overnight is best.
- Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.
NotesThis is a family favorite. This is probably one of my favorite comfort foods. It took me about 2 years to perfect my version of southwestern eggrolls & avocado ranch dip, but it was well worth the time that it took me to finally get it perfect. I hope everyone enjoys this.
And if your like me and don't eat meat much the is an easy way to make this into a vegetarian appetizer simply change the chicken to 1 cup chickpeas, and tadaa Your Done!
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