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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat barbecue grill to high heat. | 2. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. | 3. Lightly salt and pepper each side of the chicken while it cooks. | 4. Set chicken aside until it cools down enough to handle. | 5. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. | 6. Add the red pepper and onion to the pan and sauté for a couple minutes until tender. | 7. Dice the cooked chicken into small cubes and add it to the pan. | 8. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. | 9. Cook for another 4 minutes. | 10. Stir well so that the spinach separates and is incorporated into the mixture. | 11. Remove the pan from the heat and add the cheese. | 12. Stir until the cheese is melted. | 13. Wrap the tortillas in a moist cloth and microwave on high temperature for 30 seconds or until hot. | 14. Spoon approximately one-fifth of the mixture into the center of a tortilla. | 15. Fold in the ends and then roll the tortilla over the mixture. | 16. Roll the tortilla very tight, then pierce with a toothpick to hold together. | 17. Repeat with the remaining ingredients until you have five eggrolls. | 18. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. | 19. Overnight is best. | 20. While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl. | 21. Preheat 4-6 cups of oil to 375 degrees. | 22. Deep fry the eggrolls in the hot oil for 5-6 minutes and remove to paper towels or a rack to drain for about 2 minutes. | 23. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. | 24. Garnish the dipping sauce with the chopped tomato and onion. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black bean	0.5	can	refried	495.907	90.6885	31.4123	2.0651
black bean	1	can	drained	495.907	90.6885	31.4123	2.0651
spinach	0.5	package	defrosted squeezed frozen	-	-	-	-
tomato	2			44.28	9.5694	2.1648	0.49200000000000005
cilantro	1/2	bunch	chopped	-	-	-	-
green onion	4		chopped	76.68	16.3016	2.7548	1.3348
kernel corn	1	can		276.9265	54.6877	7.6525	3.0018
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
salt pepper				-	-	-	-
cheddar cheese	3/4	cup	grated	-	-	-	-
monterey jack cheese	3/4	cup	grated	-	-	-	-
flour tortilla				-	-	-	-
vegetable oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.