ChiliS Southwestern Egg Rolls - chicken breat fillet

Method

• 1. Preheat barbecue grillto high heat. 2. Rub the chicken breast with some veg. oil, then grill ir on the barbecue for 4 to 5 minutes per side till done.Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside until it cools.3. Preheat one tbs of veg. oil in medium size skillet over medium high heat.4. Add red pepper and onion to pan and saute' till tender.5. Dice chicken into small cubes and add to pan. add corn,black beans,spinach,jalapeno peppers,parsley,cumin,chili powder,salt and cayenne pepper to the pan. cook for another 4 min. Stir well so that the spinach seperates and is incorporated into the mixture.6. remove pan from heat and add cheese.Stir until cheese is melted.7. wrap the tortillas in a moist cloth and microwave on high for one and a half minutes or untill hot.8. spoon approx. one fifth of the mixture into the center of the tortilla. Fold in the ends and then roll tortilla over the mixture. roll tortilla very tight,then pierce with a tooth pick to hold together. Repeat process to make five egg rolls Arrange egg rolls on a plate,cover the plate with plastic wrap and freeze for at least 4 hours, overnight is best.9. Preheat 4-6 cups oil to 375 degrees. 10. Deep fry egg rolls until golden brown. Remove to papertowels or on a rack to drain.11. You can garnish with the Avocada-ranch dipping sauce. It is one fourth cup smashed fresh avocado(about half of an avocado. one fourth cup of mayonnaise.one fourth cup sour cream. one tbs of buttermilk. one and a half tbs of white vinegar.One eighth tbs of salt.one eighth tbs of dried parsley. one eighth tbs of onion powder. Dash of dried dill weed. Dash of garlic powder and pepper.Combine all ingredients in small bowl. Happy eating