SOUTHWEST EGG ROLLS

Steps:

• Preheat barbecue grill to high heat.
• Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done.
• Lightly salt and pepper each side of the chicken while it cooks.
• Set chicken aside until it cools down enough to handle.
• Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
• Add the red pepper and 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, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne 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.
• Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.
• Spoon approximately one-fifth 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 toothpick to hold together.
• Repeat with the remaining ingredients until you have five eggrolls.
• Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours.
• Overnight is best.
• While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
• Preheat 4-6 cups of oil to 375 degrees.
• 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.
• Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.
• Garnish the dipping sauce with chopped tomato.