SOUTHWESTERN EGG ROLLS

• servings: 12 egg rolls
• total time: 50 minutes

Ingredients

2 Tbsp. vegetable oil

2 (5-oz.) boneless, skinless chicken breasts

¾ tsp. salt

¼ tsp. black pepper

¼ cup finely chopped green onion cup finely chopped red bell pepper

2/3 cup frozen whole-kernel corn

1/2 cup canned black beans, drained and rinsed

¼ cup frozen chopped spinach, thawed and drained

2 Tbsp. seeded and minced jalapeño pepper

1 Tbsp. chopped fresh cilantro

1 tsp. chili powder

⅛ tsp. cayenne pepper

1½ cups shredded Monterey Jack

12 (6-inch) flour tortillas

Vegetable oil, for frying

Avocado Ranch Sauce (notes)

Directions

1. Heat 1 Tbsp. oil in a deep, heavy 10-inch skillet (preferably cast-iron) over medium heat. Season chicken with ¼ tsp. salt and the black pepper. Add chicken to skillet; cook, turning once halfway through, 8 to 10 minutes, or until an instant-read thermometer inserted into the thickest part registers 165°F. Remove chicken from skillet.

2. Add remaining 1 Tbsp. oil to skillet and heat over medium heat. Stir in green onion and bell pepper. Cook, stirring occasionally, until tender, about 5 minutes.

3. Meanwhile, chop chicken (you should have about 1½ cups) and return to skillet. Stir in corn, black beans, spinach, jalapeño, cilantro. cumin. chili powder, cayenne and remaining ½ tsp. salt; cook, stirring frequently, until tender, about 5 minutes. Remove from heat and stir in cheese until melted. Wipe out skillet.

4. Wrap tortillas with a damp paper towel. Microwave on High until hot and pliable, about 1 minute.

5. Spoon about 3 Tbsp. chicken mixture onto each tortilla. Tuck ends of tortillas over mixture, then roll sides tightly around mixture. Secure with toothpicks.

6. Pour oil to a depth of 1 inch in skillet or a deep-fat fryer; heat to 350°F. [You'll need about 1 qt. oil for a 10-inch skillet.] Working in batches, fry egg rolls, turning once halfwav through, until golden brown, about 5 minutes. Transfer to paper towels to drain. Serve with avocado ranch sauce.

Notes

AVOCADO RANCH SAUCE Halve, peel, and pit 1 avocado. (Save one half for another use.) Blend avocado half and ½ cup ranch dressing in a blender or small food processor until smooth. Makes ⅔ cup.

Nutrition

• Serving Size: 1 egg roll
• Calories: 300
• Total Fat: 21 g
• Saturated Fat: 6 g
• Total Carbohydrate: 18 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 12 g