Chili's Southestern Eggrolls

Egg roll

1 Chicken Breast
1 Tbs Veg. Oil
2 Tbs. minced red bell peppers (dice your own red pepper)
2 Tbs. minced green onions
1/3 cup Frozen corn
1/4 cup canned black beans, rinsed and drained
2 Tbs. Frozen spinach, thawed and drained
2 Tbs. Diced canned jalapeno peppers
1/2 Tbs. minced fresh parsley
1/2 tsp cumin
1/2 tsp chili powder
1/8 tsp salt
dash cayenne pepper
3/4 cup shredded monterey jack cheese
5 seven inch flour tortillas

Dipping Sauce-

1/4 c. smashed fresh avocado (about half of an avocado)
1/4 c. Mayo
1/4 c. sour cream
1 Tbs. Buttermilk
1 1/2 tsp. white vinegar
1/8 tsp salt
1/8 tsp dried parsley
1/8 tsp onion powder
1 dash dried dill weed
1 dash garlic powder
1 dash pepper

Garnish

2 Tbs. Chopped tomatoes
1 Tbs. chopped onion

Grill Chicken breast; chop and set aside. Preheat 1 tablespoon veg. oil in skillet over medium-heat, add red pepper and onion in pan and saute until tender, add chicken in pan. Add corn, beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper to pan, stir until spinach separates and is incorporated into mixture. Remove from heat and add cheese stir until cheese is melted. Wrap tortillas in a moist cloth and microwave on high temp for 30 seconds or until hot. Spoon approximately one-fifth of mixture in center of tortilla, fold ends and then roll. Arrange the egg rolls on a plate, cover and freeze at least 4 hours. While in freezer prepare avocado-ranch dipping sauce by combining all the ingredients in a bowl.

Preheat 4-6 cups oil to 375, deep fry egg rolls in hot oil 5-6 min. Remove to paper towel drain 2 minutes. Garnish the dipping sauce with chopped tomato and onion.