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1
Heat oven to 425 degrees (F).
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2
In a saucepan on medium heat, allow the oil to heat and saute the onions for about five minutes, or until translucent.
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3
Add the chicken, corn, black beans, jalapeno, salt, cumin, chili powder, and cayenne (if using); stir until heated and fragrant, about five minutes.
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4
Add cilantro, then take the mixture off the heat.
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5
Add the cheese; stir until melted.
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6
Place the tortillas on a plate, cover with a damp paper towel, and microwave them on high for approximately one minute, or until soft and pliable.
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7
Place one tortilla on a flat surface, and put two tablespoons of the mixture into the center of the tortilla.
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8
Carefully fold the right and left edges of the tortilla until the folds touch the mixture, and roll the tortilla, tucking the edges under.
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9
Place each eggroll into a greased pan.
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10
With a basting brush, spread a thin layer of canola oil on each tortilla, adding chili powder to the top to add a splash of color.
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11
Pop the rolls into the oven for 15-20 minutes, or until the tortillas are golden and crispy.
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12
Serve warm with cool cilantro dipping sauce.
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13
While the rolls are baking, make the cilantro dipping sauce.
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14
Combine all ingredients into a blender or food processor.
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15
Blend ingredients until smooth, and serve cold.
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16
The sauce can be used to dip southwestern egg rolls, chips, vegetables, or to top off your favorite spicy dishes, like tacos or enchiladas.
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17
It tastes even better if you make it a day in advance, as they flavors have time to blend together.
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18
Sauce recipe yields about two cups.
