The best thing about your college team having a weekend off is that you get to round up a new recipe or two to add to your tailgating menu. My Rebels are off this weekend and then play on the road for two weekends in a row, so I can concentrate on the next home game which is against Texas A&M.

We are going to have big crowd for that game. My daughter-in-law’s parents are coming from Kentucky and Holly and Parker are bringing friends from Dallas. Since that will be in October, I’m hoping for a little cool weather up in Oxford.

These Southwestern rolls remind me of the ones from a Chili’s restaurant. You can make them ahead and then bake them the morning of the game, place a paper towel over them and wrap them in foil. Then I place them in one of my chafing dishes with another “dry” item. These are just as good served with salsa if you aren’t into avocado.

 

Southwestern egg rolls

with avocado ranch

2 cups frozen corn, thawed

1 15-ounce can black beans, rinsed and drained

1 9-ounce package frozen chopped spinach, thawed and squeezed dry with paper towel

2 cups shredded Mexican cheese

7-ounce can diced green chiles, drained

4 green onions, finely chopped

1 teaspoon ground cumin

1/2 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon cayenne pepper

1 package of egg roll or wonton wrappers

 

Preheat your oven to 425 degrees. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.

In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper. Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it’s slightly rolled, tuck in the two sides and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet. (At this point you can refrigerate and bake later.)

Lightly spray the tops of the egg rolls with cooking spray and bake for 15 minutes, flipping them at least once during baking.

 

For avocado ranch

1/2 cup mayonnaise

1/2 cup sour cream

3 tablespoons buttermilk

1/2 tablespoons olive oil

1/2 tablespoons lemon juice

1/2 green onion, chopped

1 /4 teaspoon salt

1 avocado, peeled and pitted

 

Place all ingredients in a blender and pulse until smooth.

 

Christina Hall writes a weekly food column for The Democrat. She can be reached at christina.hall@natchezdemocrat.com.