Southwestern Egg Rolls

Because I can, and now you can too.

Tortillas

1/2 can corn
1/2 can black beans (well rinsed)
1 cup spinach chopped
roasted red pepper chopped (optional)
1/2 small red onion chopped
finely diced jalapeno (optional)
1/4 t. garlic powder (or one pressed clove)
1/2 t. cumin
1 drop liquid smoke (optional)
salt and pepper
1/2 lb chicken breasts
8 ozs. pepper jack cheese, shredded

Lightly salt and pepper the chicken breasts and saute in 1 T. oil until well cooked. Chop into as small of chunks as your sanity can manage*. Then, toss into the sauce pan and add the spices, onion, red pepper, jalapeno, spinach, black beans, corn, and liquid smoke (about three shakes then mixed in really well), and saute until onion is soft. You may want to add a half cup of water or so to keep the chicken moist, and then just cook it down until the water is gone and the onion is cooked, but it isn’t necessary.

Put the mixture into a bowl and let it cool a bit. When somewhat cooled, toss the shredded cheese into the bowl and mix well.

Heat the tortillas in the microwave until soft and pliable. I leave them in the package to keep them really moist. Then, put about 1/4 cup into each tortilla, fold the sides over, and roll it up.
Heat about 1 inch of cooking oil in a frying pan over medium high. When a drop of water spits and sputters in the oil, it is ready. Lay the southwestern egg roll in the hot oil, being careful not to let them touch each other, they need breathing room to cook well. Let it fry away until nice and golden brown, turning and rolling as necessary.
You can also oven fry them with a good coat of pam at about 450 degrees for probably ten minutes (watch them) and you can also put them in a non stick fry pan and “toast” them but they won’t get the nice flaky crusty covering unless you fry them.

*Chopping them all to be about the size of a black bean will really help.

For the sauce, just take some good ranch dressing and throw it in the food processor with an avacado and a spot of lime juice and 1/4 t. cumin and process until very smooth. Check for saltiness. It may need salt.
Then, toss with some chopped pico de gallo. Easy and yum.

Pico de Gallo,

Seeded Chopped Roma tomato, pressed garlic clove, chopped white onion, chopped cilantro, lime, salt, and pepper to taste.

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