Rollitos de huevo del Suroeste estilo Chili's

Ingredientes

• 1/2 cup ranch dressing
• 1/4 cup mashed avocado
• 2 quarts vegetable oil
• 1 cup chopped cooked chicken
• 1 cup chopped fresh baby spinach leaves
• 1 cup from 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend
• 1/4 cup black beans (from 15-oz can), drained, rinsed
• 1/4 cup canned whole kernel sweet corn (from 15.25-oz can), drained
• 1/4 cup diced red bell pepper
• 1 tablespoon from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
• 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
• 1 egg, beaten
• 1 tablespoon water
• 8 wooden toothpicks

Preparación

1. 1

   In medium bowl, beat ranch dressing and mashed avocado with whisk until smooth.

2. 2

   In deep fryer or 3-quart heavy-bottomed pot, heat oil to 350°F. In medium bowl, mix chicken, spinach, cheese, beans, corn, bell pepper and seasoning mix.

3. 3

   Place tortillas on work surface. In small bowl, mix egg and water. Spoon slightly less than 1/2 cup of the chicken mixture in line across center of each tortilla, leaving 1-inch border on edges. For each tortilla, fold sides in, overlapping to enclose filling. Roll up from bottom of tortilla. Brush inside of top edge of tortilla with egg wash, then secure each egg roll with a toothpick.

4. 4

   Place egg rolls in batches in preheated oil. Fry 2 to 3 minutes or until lightly brown on bottom, then use tongs to turn egg rolls; fry 2 to 3 minutes longer or until lightly brown all over and cooked through (at least 165°F in center). Drain on paper towel-lined cookie sheet 2 to 3 minutes or until cool enough to handle.

5. 5

   Transfer egg rolls to cutting board. Carefully remove toothpicks, and discard. Cut in half on the bias, and transfer to serving platter. Serve with avocado ranch dip.