Chili's Southwestern Eggrolls

1 skinless chicken breast
1 Tbsp oil
2 TB minced red bell pepper
2 TB minced green bell pepper
2 TB minced green onion
1/3 cup frozen corn
1/4 cup black beans
(drained & rinsed)
2 TB diced jalapeno pepper
1/2 Tb parsley
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp salt
dash of cayenne pepper
3/4 cup shredded Monterey Jack cheese
flour tortillas
oil for frying

Grill chicken. It is snowing here so I just baked the chicken. Set it aside. Heat oil in skillet and saute peppers and onion for a couple of minutes. Add cooked chicken, corn, beans, jalapeno, parsley, cumin, chili powder, salt and cayenne pepper. Stir well and cook for another 4 minutes. Remove from heat and add cheese. Soften tortillas in the micowave. Eric taught me this next trick. Cut off 2 parallel curved edges. After putting a spoonful of the filling inside, fold curved tortillas edges in and roll up the straight edges. Roll tight. To hold it, pierce with a toothpick or two. Freeze for at least 4 hours. I just make a whole bunch and freeze overnight. When ready to cook, preheat oil to 375. Deep fry. If using a fryer it doesn't take long so watch it. Mine took 6-7 minutes. Presentation=cut eggrolls diagonally lengthwise. Okay, make the avocado dip and get ready for a celebration.
Avocado Dipping Sauce
1/2 avocado smashed ( I used more)
1/4 cup mayo
1/4 sour cream
1 TB buttermilk
1 1/2 tsp white vinegar
1/8 tsp salt
1/8 tsp onion powder
1/8 tsp parsley
dash dill
dash garlic powder
dash pepper

Mix ingredients. Garnish with tomato & onion. Instead of buttermilk, I just poured a little ranch dressing in. Enjoy. Careful how much you enjoy these...they could ruin your new years resolution:)
Adapted from Top Secret Restaurant Recipes #2 Todd Wilbur
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