Here's a great recipe that is sure to impress and be enjoyed by all!


Hospitality Favorites: Southwestern Egg Rolls

This recipe was taken from Cadence Family Recipes: Hospitality Favorites. Order a copy today! 

Southwestern Egg Rolls


1 chicken breast fillet
1 T. vegetable oil
2 T. red bell pepper, minced
2 T. green onion, minced
1/3 c. frozen corn
1/4 c. canned black beans, rinsed and drained
2 T. frozen spinach, thawed and drained
2 T. canned diced jalapeno peppers
1/2 T. fresh parsley, minced
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. salt
Dash cayenne pepper
3/4 c. shredded Monterey Jack cheese
5 (7 inch) flour tortillas

Preheat barbecue grill to high heat. Rub the chicken with some vegetable oil, then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of chicken while it cooks. Set chicken aside until it cools down enough to handle. Preheat 1 T. of vegetable oil in a medium-size skillet over medium-high heat. Add the red pepper and onion to the pan and saute for a couple of minutes until tender. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture. Remove the pan from the heat and add the cheese. Stir until the cheese is melted. Wrap the tortillas in a moist cloth and microwave on high temperature for 1-1/2 minutes or until hot. Spoon approximately one-fifth of the mixture into the center of the tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together. Repeat with the remaining ingredients until you have five egg rolls. Arrange the egg rolls on a plate, cover the plate with plastic wrap and freeze for at least four hours. Overnight is best. After the egg rolls are frozen, preheat four to six cups of oil to 375 degrees. Deep fry the egg rolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about two minutes.

Avocado-Ranch Dipping Sauce

1/4 c. fresh avocado, smashed (about 1/2 an avocado)
1/4 c. mayonnaise
1/4 c. sour cream
1 T. buttermilk
1-1/2 tsp. white vinegar
1/8 tsp. salt
1/8 tsp. dried parsley
1/8 tsp. onion powder
Dash dried dill weed
Dash garlic powder
Dash pepper
2 T. tomato, chopped (garnish)
1 T. onion, chopped (garnish)

While the egg rolls freeze, prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl. After the egg rolls are deep fried, slice each egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and onion.