recipe of the week: southwestern style egg rolls

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 pound chicken, cooked in crockpot with one tbsp ranch seasoning and one tbsp of taco seasoning

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!

 heat oil on stove, and saute green onions, chiles and chipotle peppers for a few minutes

meanwhile, process spinach and cilantro in food processor until it's pretty fine. 

 combine corn, beans and greens in a bowl

 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.