southwest chicken eggrolls

I have had this recipe bookmarked for years. Really. I don't know why it took me so long to give it a try but boy am I glad I finally did. These eggrolls are yummy! The kids didn't think so, but they haven't ate spinach, except fresh in salads, and they don't think they like it when it's cooked. I'll keep working on them about that though!

If you don't want to make eggrolls turn this recipe into quesadillas instead. Put the filling on top of a flour tortilla, sprinkle with a little cheese and top with another tortilla. Place in a pan or on a griddle and cook until golden on both sides and the cheese is melted. Hmmm, that sounds like another good, quick, school lunch idea! And if you're kids don't like spinach either, just leave it out and add extra corn and black beans!

Southwest Chicken Eggrolls

1 small onion, peeled and chopped
2 - 3 Tbsp olive oil
1 clove garlice, minced
1 (10 oz) pkg. frozen chopped spinach, thawed and squeezed dry
2 chicken breasts, cooked and chopped
1/2 cup frozen corn
1/2 cup cooked black beans
1/4 cup red pepper, diced
1/4 tsp. ground oregano
1/4 cup fresh cilantro
1 cup salsa
1 tsp cornstarch
chopped green chiles (to taste)
salt and pepper (to taste)

egg roll wrappers
vegetable oil for frying

Saute onion in olive oil, along with garlic, until clear. Add remaining filling ingredients and heat through slowly. Following the directions on the eggroll package, fill wrappers with chicken filling and deep fry in vegetable oil until golden brown. (Oil should reach 350 degrees before frying them.) Remove and place on paper towel. Serve while warm with Ranch Avocado Dip.

The dip is a must have! Any leftover is really good with raw veggies.

Ranch Avocado Dip

1 ripe avocado, peeled and diced
juice of half a lemon
8 oz sour cream
1/2 pkg, Ranch dip mix

Mash diced avocado with lemon juice until smooth and creamy. Add sour cream and dip mix then stir to combine. Chill 1 hour before serving.

Recipe adapted from cookbook titled Keeping Good Company