{Southwestern Eggrolls with Cilantro Cream Sauce}

INGREDIENTS
2 tablespoons vegetable oil
1 skinless, boneless chicken breast half (thawed and diced)
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers (I omitted this)
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper (I omitted)
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas (I used the fresh 10 inch ones from Sams Club)
1 quart oil for deep frying (I baked)
DIRECTIONS
Pour 1 tablespoon vegetable oil in a medium saucepan over medium heat, cook chicken approximately 5 minutes or until meat is no longer pink and juices run clear. Remove from heat and set aside.
Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Mix chicken into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
(If you use the fresh ones, don’t do step 4- Just put a large spoonful of the mixture in the middle and fold all four sides.)
Bake with fold side down at 425 degrees for about 15 minutes or until golden brown and crispy)


Cilantro Cream Sauce
Original recipe yield: 2 cups
INGREDIENTS
1 (8 ounce) package cream cheese, softened at room temp.
1 tablespoon sour cream
1 (7 ounce) can tomatillo salsa (I used green chile sauce)
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
1/2 teaspoon ground cumin
2 teaspoons garlic powder
1 bunch fresh cilantro, chopped
1 tablespoon fresh lime juice
DIRECTIONS- Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.