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
Dash dried dill weed
Dash garlic powder
2 tablespoons chopped tomato
1 tablespoon chopped onion
Heat barbecue grill to high heat.
Rub the chicken breast with some vegetable oil then grill it on the barbecue
for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of
the chicken while it cooks. Set chicken aside until it cools down enough to handle.
Heat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high
Add the red pepper and onion to the pan and sauté for a couple minutes until
Dice the cooked chicken into small cubes and add it to the pan. Add the corn,
black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and
cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach
separates and is incorporated into the mixture.
Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2
minutes or until hot.
Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold
in the ends and then roll the tortilla over the mixture. Roll the tortilla very
tight, then pierce with a wooden pick to hold together. Repeat with the remaining
ingredients until you have five eggrolls. Arrange the eggrolls on a plate, cover
the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.
While the eggrolls freeze, prepare the Avocado-Ranch Dipping Sauce by combining
all of the ingredients in a small bowl.
Heat 4-6 cups of oil to 375 degrees F.
Deep fry the eggrolls in the hot oil for 12-15 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. Garnish the dipping sauce with the chopped tomato and