Chili's Southwestern Eggrolls

1 chicken breast

1 T. veg. oil

2 T. minced red bell pepper

2 T. minced green onion

1/3 c. frozen corn

1/4 c. canned black beans, drained and rinsed

2 T. frozen spinach, thawed and drained

2 T. diced jalapenos

1/2 T. minced fresh parsley

1/2 t. cumin

1/2 t. chili powder

1/4 t. salt

dash of cayenne

3/4 c. shredded monterey jack cheese

5 (7 inch) flour tortillas

Rub breast with some oil and sprinkle with salt and pepper then grill on bbq 4-5 minutes per side. Set aside.

Preheat 1 T. oil over med-high heat. Add pepper and onion and saute for a couple of minutes. Dice chicken into small pieces and add to pan. Add rest of veggies and all spices to pan. Cook for another 4 minutes; stir well so that spinach separates into mixture. Remove from pan and add cheese. Stir until cheese is melted.

Wrap tortillas in a moist cloth and microwave for 1 1/2 minutes. Spoon 1/5 of mixture into each tortilla. Fold in ends and roll like an eggroll. Hold together with a toothpick. Place in freezer for 1 hour.

Heat oil to 375 degrees. Deep fry each roll for 3-4 minutes on each side. Let each roll sit for 2 minutes then slice on the diagonal and serve with Avocado Ranch dipping sauce.

Avocado Ranch Dipping Sauce:

1/4 c. mashed avocado

1/4 c. mayo

1/4 c. sour cream

1 T. buttermilk

1-1/2 t. white vinegar

1/8 t. salt

1/8 t. dried parsley

1/8 t. onion powder

dash of dillweed

dash garlic powder

dash pepper

Combine all until smooth. Chill.