Dehydrated Spinach Flakes

Southwestern Egg Rolls
2 tablespoons vegetable oil
1/2 skinless, boneless chicken breast, diced
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons Augason Farms Dehydrated Spinach Flakes - rehydrated
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon Augason Farms Iodized Salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying

Rub 1 tablespoon vegetable oil over chicken breast.  Cook chicken over medium heat in a medium saucepan approximately 5 minutes. Remove from heat and set aside.  Heat remaining 1 tablespoon oil over medium heat in medium saucepan.  Stir in green onion and red pepper.  Cook and stir until tender about 5 minutes, then add chicken.  Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper.  Cook and stir 5 minutes, until well blended and tender.  Remove from heat and stir in Monterey Jack cheese until it melts.  Wrap tortillas with a clean, lightly moist cloth.  Microwave on high approximately 1 minute, or until hot and pliable.  Spoon even amounts of mixture into each tortilla.  Fold ends of tortillas, then roll tightly around mixture.  Secure with toothpicks.  Arrange in a medium dish, cover with plastic, and place in the freezer for at least 4 hours.  In a large, deep skillet, heat oil for deep frying to 375˚F.  Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown.  Drain on paper towels before serving.

Spinach Dip with Water Chestnuts
2 1/3 cups Augason Farms Dehydrated Spinach Flakes - rehydrated
1 - 16 ounce container sour cream
1 cup mayonnaise
1 envelope dry vegetable soup mix
1 - 8 ounce can water chestnuts, drained and chopped
3 green onions, chopped

In a medium bowl, mix together spinach, sour cream, mayonnaise, dry vegetable soup mix, water
chestnuts and green onions.  Cover and chill in the refrigerator approximately 2 hours before serving.  Serves 4-8.
 

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