Southwestern Egg Rolls

Jacquelynn Sokol, from the kitchen of Dawn Bingham.

1 chicken breast fillet, diced

1/2 red bell pepper, minced (can use green)

2 T. green onion, minced

1 can corn (or frozen about 1 cup)

1 can black beans, rinsed and drained

1 small can green chilies

1 t. cumin

1/2 t. chili powder

1/4 t. salt

Dash cayenne pepper

1 c. Monterey Jack or cheddar cheese, shredded

Flour tortillas

Cook chicken and dice. In a bowl mix all ingredients together except cheese and tortillas. Sauté all ingredients (including chicken) until warm. Remove from heat and add cheese. Place 1/2 cup of mixture inside a lightly cooked fresh tortilla. Fold completely together so mixture cannot escape. Place inside a Panini grill or George Foreman to grill and melt cheese. Serve with avocado ranch dipping sauce.

Avocado ranch dipping sauce:

1 c. ranch

1 whole avocado, mashed

1 t. minced onion

1 T. limejuice

Salt & pepper

Blend together with blender.