Southwest Egg Rolls

3 chicken tenders, seasoned with salt, pepper and steak seasoning and grilled
1 Tbsp. oil
2 Tbsp. red bell pepper, minced
1/4 cup green onion, minced
1 can corn
1 can canned black beans, rinsed and drained
2 Tbsp. (or more) frozen spinach, thawed and drained
1 small can green chillies
1⁄2 Tbsp. fresh parsley, minced
1⁄2 tsp. cumin
1⁄2 tsp. chilli powder
1⁄4 tsp. salt
1/2 Tbsp. onion powder
Garlic Powder
dash cayenne pepper
1 or 2 tomatoes, diced
1 cup Monterey Jack or cheddar cheese, shredded
1/2 cup pepper jack
Flour Tortillas

Be generous with the spices. Sauté the red pepper in a sauté pan with 1 T. oil, until tender. Cut the chicken into cubes and add to onions and peppers. Add the corn, black beans, spinach, green onions, chillies, parsley and seasoning and warm until spinach is separated and soft. Remove from heat and add cheese and tomatoes.

Put a large scoop of filling into the center of each tortilla; wrap tightly. Put them directly onto a George Foreman grill until cheese is melted.


Avocado Ranch Dipping sauce:
1 cup ranch dressing
1 avocado
1 tsp. minced onion
salt and pepper to taste

Blend all ingredients till smooth.