Southwestern Egg Rolls

Southwestern Egg Rolls

2 chicken breasts, diced
1/2 red bell pepper, minced
2 T green onion, minced
1/4 c white onion, minced
1 can corn (or frozen 1 C.)
1 can black beans, rinsed and drained
1/2 c. spinach , sliced very thin
1 small can diced green chiles
1/2 T. fresh parsley, minced
1/2 t. cumin
1/2 tsp chili powder
1/4 t. salt
dash cayenne pepper
1 c monterey jack cheese or cheddar cheese shredded
flour tortillas

Avocado Ranch dipping sauce
1 C ranch
1 whole avocado mashed
1 t minced onion
salt and pepper
lime juice
blend together with blender

Mix first 13 ingredients and saute until warm. Remove from heat and add cheese, mix well, warm tortillas. Place about 1/2 cup of mixture in tortilla and fold so that none escapes. Place inside panini or George Foreman grill. Serve with dipping sauce.