Tex Mex Chicken Eggrolls and Avocado Dip

• 2 cups chicken  cooked and diced
• 1 stalk green onion chopped
• 3 tbsp parsley (or cilantro) chopped
• 1/2 onion chopped
• 2 cloves garlic minced
• 2 1/2 tsp Cooking With Greens Tex Mex Blend
• 1 cup black beans drained
• 1 cup corn drained
• 1 green, red, yellow or orange pepper diced
• 1 tomato diced finely (drain on paper towel)
• 1/2 cup shredded cheese
• 1 package egg roll wrappers
• vegetable oil

Add 2 tbsp vegetable oil in a cast iron skillet on high. Add onion, garlic Tex Mex Blend and peppers to pan. Cook for about 3 minutes. Add chicken, corn, black beans, green onion and tomato. Cook for 1 minute more. Add cheese and parsley or cilantro. Stir well and remove from heat. Add about 3 tbsp of mixture to the center of the egg roll wrapper. Pull corner over mixture and fold in sides. Wet the edges with water and roll tightly. Heat about an inch of vegetable oil in a cast iron pan. Add egg rolls to pan and brown each side. Drain on a rack. Serve.

AVOCADO DIP

• 1/4 cup sour cream
• 8 oz cream cheese
• 1/2 avocado
• parsley or cilantro
• OPTIONAL: minced jalapeno

Mash Avocado and mix all ingredients well. Serve.