Southwestern Egg Rolls w/ Avocado Dipping Sauce

These are tasty, and fast. Kids will probably like them too.
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1 chicken breast fillet, diced
1 red bell pepper, finely minced
2 T. green onion, minced
¼ c. white onion, finely minced
1 can corn (or frozen about 1 c.)
1 can black beans, rinsed and drained
2 T. spinach, sliced very thinly (optional)
1 small can green chilies
½ T. parsley
½ t. cumin *
½ t. chili powder *
¼ t. salt
dash cayenne pepper
1 c. Ceddar Cheese, shredded
10 Flour Tortillas
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Avocado-ranch dipping sauce:
1 c. ranch (any style)
cilantro to taste
1 clove garlic
1 whole avocado, mashed (Or more if you like it)
1 tsp. minced onion
Salt & Pepper
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Cook chicken and dice.

In large pan, mix all ingredients together.


Sauté all ingredients (including chicken) until warm.

Remove from heat and add shredded cheese. Mix well.

Warm tortillas in microwave or on stovetop.

Place ½ c. or so of mixture inside a tortilla.

Fold completely together so mixture can not escape.

Place inside a panni grill or George Forman to grill and melt cheese.

You can also make it like a quesadilla.

While they are grilling, put all the dip ingredients together in a blender and blend until smooth.

Serve together as a main dish or as appetizers on a fancy platter for a party.