Dipping Sauce
2 tablespoons vegetable oil, plus additional oil for deep-fat frying
1½ pounds chicken breast, trimmed of fat and finely chopped (½-inch square pieces)
2½ cups chopped onions
1 to 2 tablespoons prepared dry chile mix, to taste
1 cup canned black beans, well drained
4 ounces (1 small can) chopped green chiles
1 cup grated Cheddar cheese
1 cup grated Monterey Jack cheese
½ cup finely chopped cilantro
½ jalapeño chile, seeded and finely chopped
3 tablespoons of picante sauce
1 teaspoon salt
1 pound egg-roll wrappers (16 in a package)
In a wide frying pan, heat the 2 tablespoons oil over medium-high heat until hot but not smoking. Add the chicken and onions, stir well, then add the chile powder and stir again. Stir for several minutes, until the onions turn transluc
