Southwestern Eggrolls with Honey Chipotle Sauce

2-3 large skinless, boneless chicken breasts, cooked and shredded

3 diced red, orange and yellow bell peppers

Large bunch of green onions

1 can whole kernel corn, drained

1 can black beans, rinsed and drained

1/2 bag of Pictsweet frozen chopped spinach, thawed

cup pickled jalapenos, drained and diced (Mt. Olive has diced jalapenos..makes it easy)

tsp cayenne

1-2 tbsp parsley

-1 tsp cumin

-1 tsp chili powder

2 cups of shredded Monterrey Jack

20-30 flour tortillas

*Because I dont measure, this is a guesstimate on the spices. You may have to taste and increase the
spice amounts.

In a 15 or larger deep skillet, saut peppers and onion in a small amount of water over medium high
heat until veggies crisp, tender. Then, add in the spinach, corn, black beans, chicken and spices, mixing
well. Continue cooking over medium high heat until mixture is heated throughout and all moisture has
evaporated.

Lay a flour tortilla on the counter and spread 1-2 tablespoons of mixture down the center of tortilla,
leaving a 1 border at top and bottom. Sprinkle about a teaspoon of Monterrey Jack cheese over
mixture. Fold top and bottom of tortilla in and roll into cylinder.

At this point, the eggrolls can be frozen. Place on a cookie sheet and freeze overnight. Then place in
freezer bag.

Preheat oven to 400. Place eggrolls on cooking sheet and lightly spray with Pam. Cook in the oven for
10-12 minutes, Then, flip and bake for an additional 10 minutes. (If eggrolls are frozen, preheat oven to
350. Place frozen eggrolls on cookie sheet and bake 15-20 min on each side or until golden brown.)
Southwestern Eggrolls with Honey Chipotle Sauce

Honey Chipotle Sauce

1-1 cup honey

c ketchup

tsp apple cider vinegar

2 tsp (or to taste) McCormick chipotle powder (do not any other brand because it changes taste
drastically)

Place all ingredients in a small sauce pan and whisk while heating over medium heat until small bubbles
begin to form (do not boil).