Monday, April 25, 2011

Southwest Egg Rolls

Southwest Egg Rolls
2-3 Chicken Breasts, cooked and cut into pieces
1/2 bell pepper, chopped
2 tsp dried onion
1 can corn, drained
1 can black beans, rinsed and drained
1 small can green chillies
1/2 Tablespoon parsley
1/2 teaspoon cumin
1/2 teaspoon salt
dash Cayenne pepper
1 cup cheese (we used mozzarella, but cheddar would be good too)
Flour Tortillas
Avocado-ranch dipping sauce
1 cup ranch
1 whole avocado
1 tsp minced onion
Blend together in blender. Add salt and pepper if desired.
Saute all the ingredients except the cheese together (I don't like biting into crunchy peppers, so I added my green pepper first and then added the rest of the ingredients) until warm. Remove from heat and add shredded cheese. Warm tortillas. Place about 1/2 cup mixture onto tortilla and fold and roll up so that the mixture can't get out. Place inside a panni or george forman grill to grill and melt cheese. Serve dipping sauce.

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