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Lazy Southwestern Eggrolls

I’m sorry about not posting in forever, I have been uber busy with school and stuff. So, time to kill that productivity with some fun productivity :D. About two weeks ago I was at a friend’s classmate’s birthday, and we were sitting in this really expensive place eating food that was…alright at best. I mean the atmosphere was okay, but the food was lacking in some areas. They served jalapeno poppers, fried mash (Alyson bit into one and her face was SO funny), burgers, and other stuff that I don’t remember. Anyway, The burger wasn’t satisfying our desire for burgers, so my friend Alyson and I decided that we were going to have our own! The conversation went on and transformed into us having a BBQ cookout. Here is one of the appetizers we had. I actually got this recipe from my sister:

Southwestern Eggrolls
***To make some simple adjustments…instead of the chicken breast fillet I buy the tyson’s ready to eat grill chicken, they come in sm 8oz containers or bags. I use to but haven’t lately eliminated the frozen spinach, I also 4x the recipe and use the whole red bell pepper and green onion bunch, and black beans can.

***1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
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
dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
five 7-inch flour tortillas

1. Preheat barbecue grill to high heat.
2. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done.
3. Lightly salt and pepper each side of the chicken while it cooks.
4. Set chicken aside until it cools down enough to handle.
5. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
6. Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
7. Dice the cooked chicken into small cubes and add it to the pan.
8. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.
9. Cook for another 4 minutes.
10. Stir well so that the spinach separates and is incorporated into the mixture.
11. Remove the pan from the heat and add the cheese.
12. Stir until the cheese is melted.
13. Wrap the tortillas in a moist cloth and microwave on high temperature for 30 seconds or until hot.
14. Spoon approximately one-fifth of the mixture into the center of a tortilla.
15. Fold in the ends and then roll the tortilla over the mixture.
16. Roll the tortilla very tight, and then pierce with a toothpick to hold together.
17. Repeat with the remaining ingredients until you have five eggrolls.
18. Arrange the eggrolls on a plate cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.
20. While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
21. Preheat 4-6 cups of oil to 375 degrees.
22. Deep fry the eggrolls in the hot oil for 5-6 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.



I posted the entire recipe, but as the title suggests…LAZY is a main ingredient, so stop at step 12 if you are going to be like me. I served this up like a dip, but if you don’t want to use chips you can do a lot of things, like just put some tortillas next to it and people can make burritos…stuff like that, be creative :D. If you look at the images below you will see that I posted a picture of this plastic baggie. Well, I thought that it was the mix of ingredients that my sister used when she made it. UNFORTUNATELY, it was chicken boullion powder. I couldn’t really tell the difference, but I had to recall the flavor from like 4 months ago. Instead of using frozen corn, I used canned corn (drained and rinsed), I cut the spinach out, and the red pepper I used mysteriously resembled two different peppers that looked yellow and orange. I love this stuff (as in I always order some when we go to Chili’s), so I am pretty happy to have a lazy version of it. Anyway, try it out and as always happy cooking.

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