Tsr Version of Chilis Southwestern Egg Rolls by Todd Wilbur

geniuskitchen.com

Pris

subheading: EGGROLL:

1 chicken breast fillet

1 tablespoon vegetable oil

2 tablespoons minced red bell peppers

2 tablespoons minced green onions

1 ⁄3 cup frozen corn

1 ⁄4 cup canned black beans, rinsed and drained

2 tablespoons frozen spinach, thawed and drained

2 tablespoons diced canned jalapeno peppers

1 ⁄2 tablespoon minced fresh parsley

1 ⁄2 teaspoon cumin

1 ⁄2 teaspoon chili powder

1 ⁄4 teaspoon salt

1 dash cayenne pepper

3 ⁄4 cup shredded monterey jack cheese

5 seven inch flour tortillas

subheading: DIPPING SAUCE:

1 ⁄4 cup smashed fresh avocado (about half of an avocado)

1 ⁄4 cup mayonnaise

1 ⁄4 cup sour cream

1 tablespoon buttermilk

1 1⁄2 teaspoons white vinegar

1 ⁄8 teaspoon salt

1 ⁄8 teaspoon dried parsley

1 ⁄8 teaspoon onion powder

1 dash dried dill weed

1 dash garlic powder

1 dash pepper

subheading: GARNISH:

2 tablespoons chopped tomatoes

1 tablespoon chopped onion

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