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.