Southwest Eggrolls with Jalapeno Ranch

I first had these at a baby shower years ago and my friend shared her recipe. I decided to make some changes to the recipe to mix it up a bit, the biggest change being the addition of tomatoes via Rotel.  These are a great snack and i can even tolerate the beans in them, normally I am not a fan.  After I made them, I realized I wanted to make another change next time: avocado!  These would be great dipped in queso, guacamole or the old standby of jalapeno ranch.

Southwest Egg Rolls

2 boneless skinless chicken breasts
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon garlic powder
1 can black beans, rinsed and drained
1 can Rotel, drained
1 cup frozen corn
1 small onion, finely chopped
1 jalapeno seeded and finely chopped
1 cup Monterey Jack cheese
1 package Egg Roll wrappers

Boil the chicken in water seasoned with chili powder, garlic powder, cumin, salt and pepper. Once the chicken is fully cooked, let it cool and shred it.

In a large bowl, stir together the chicken, beans, Rotel, corn, onion, jalapeno and cheese. It is easiest to roll the egg roll when the wrapper is turned so it looks like a diamond. Place a heaping tablespoon of the mixture close to the bottom corner of the wrapper. Fold the bottom flap up and then the 2 side flaps in. Brush cold water on the remaining edges of the wrapper to seal and roll to finish. Be careful not to over-fill and make sure to tightly roll the egg rolls.

Preheat the oven to 400 degrees. Place the egg rolls on a greased cooking rack overtop of a cookie sheet (it is best not to cook directly on a cookie sheet). Spray the tops of the egg rolls with cooking spray. Cook for 15-20 minutes or until the egg rolls turn golden.

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