You can thank me later...

Following is a recipe for Southwestern Egg Rolls and Pineapple Pepper Cream Sauce. Trust me on this one, make it once and you will have everyone asking for the recipe. Which brings me to this reason for this post.

I took these to a party back in the summer and had about 10 requests for the recipe, yet I have not gotten around to delivering it. Not that it is my own creation or anything, as it is based on the recipe from Bennigan's Southwestern egg rolls - although tweaked a bit.

Well, the requests keep coming, so here goes...get your can opener ready and make sure to claim the right to first dibs on making these for future parties if you pass along the recipe!!

Southwestern Eggrolls
1 Tbsp vegetable oil
2 large cans cooked chicken (yes, canned. I know what you are thinking, but trust me on this one.)
1 can black beans, rinsed and drained
1 diced jalapeno pepper
1 can corn kernels, drained
1 10 oz package frozen spinach, thawed
2 cups shredded Montery Jack cheese (or Mexican blend, whatever)
1-2 tsp cumin (depending on your taste - I add a ton)
1 tsp chili powder
dash cayenne pepper
12-15 8-inch flour tortillas

Open all of your cans for easy preparation. While you are preparing the filling, in a seperate stock pot, heat 4-6 cups of vegetable oil to 375 degrees.

Preheat 1 Tbsp vegetable oil in a large stock pot. Add chicken and cook for about 3-4 minutes, breaking up the pieces of meat. Add cumin, chopped jalapeno, chili powder, cayanne and cook a minute more. Add the black beans, corn and spinach and cook until heated through, about another 5-7 minutes, making sure to break up spinach so it is incorporated into mixture. Taste to see if you want to add more cumin or pepper. Remove pan from heat. Stir in cheese.

While the frying oil is heating, microwave tortillas in small batches for about 15 seconds so they are easier to use. Add about 2-3 Tbs of filling to middle of each tortilla and wrap into tight egg rolls. (NOTE: if you freeze these for about 1/2 an hour or longer before cooking in oil, they stay together better).

Deep fry egg rolls a few at a time until the shells are golden 5-7 minutes, maybe more. Watch carefully as sometimes they try to unravel in the oil, in which case you will need to hold them together with tongs. Remove and drain on paper towels.

Slice diagonally in half and serve with pineapple sauce below!

Pineapple Dipping Sauce
1 cup mayonnaise (NOT miracle whip!)
4 Tbsp salsa
8 1/4 oz can crushed pineapple, drained (reserve juice)
2 Tbsp pineapple juice
1 Tbsp sugar

Combine all ingredients and mix together. Chill for an hour before serving.

NOTE: You can't really mess this recipe up by adding too little or too much of anything. I never make it the same way twice and it has always turned out great! I just looked back through my old posts and found that I had posted this recipe last December. Too bad I didn't look before typing this all out above!

Bon Appetite!