remember how i told you i split the ranch taco chicken meat between two recipes?
well, this is the other :-) i ran across this recipe on pinterest, but i knew we'd like a little different flavoring (and MEAT) in ours, so here's my adaptation.
southwestern egg rolls
olive oil for sauteing and brushing
1 container egg roll wrappers
2 cups corn (i use fire-roasted from trader joe's)
1 can black beans
several handfuls of spinach (6 cups non-packed is 3 or 4 handfuls)
a generous bunch of cilantro
5 scallions, chopped
1 small container of sliced black olives
1 container of diced green chiles
1 container of chipotle peppers in adobo sauce
2 cups cheese (i used the organic fiesta blend from whole foods)
you can add seasoning, but with the adobo sauce, seasoning on the meat, and cilantro i found we didn't really need any!
remove onion, chile and peppers from stove and process it with black olives
add to the mixture, top with the shredded chicken and cheese and mix thoroughly
put a large spoonful of the mixture in each wrapper and roll up (most packages have easy to follow instructions)
line them up on a baking sheet (i use parchment paper because of the messiness factor) and brush each side with olive oil
i made a batch of my ranch dressing and added one avocado to the mix.
and it was so good! definitely a recipe we'll keep around.