Southwest Egg Rolls

Ingredients

• 1 cup black beans canned rinsed
• 1.5 cups four cheese shredded mexican style kraft finely
• 1.3 cups meat from a rotisserie chicken cooked chopped
• 1  eggs beaten
• 8 8-inch flour tortillas warmed ()
• 0.5 cup cilantro leaves fresh divided chopped
• 1 cup regular corn frozen
• 1 tsp ground cumin 
• 2 Tbsp oil 
• 0.5 cup classic ranch dressing kraft
• 0.5 cup pasilla peppers red chopped

Equipment

• baking sheet
• oven

Directions

1. Heat oven to 400F.
2. Mix dressing and 1/4 cup cilantro. Refrigerate until ready to use.
3. Mix remaining cilantro, chicken, cheese, beans, corn, peppers and cumin; mix lightly.
4. Spoon chicken mixture down centers of tortillas. Fold in opposite sides of each tortilla, then roll up, starting at bottom edge.
5. Brush top edge with egg; press into egg roll to seal.
6. Place, seam-sides down, on baking sheet; brush with oil.
7. Bake 20 min. or until golden brown.
8. Cut each diagonally into thirds.
9. Serve with dressing mixture.