I used this recipe in a work cooking competition for appetizers. Having not tried it before I made it, or even tasting it before entering, I was surprised and excited that I won. So, this is an award winning recipe! Tastes great.
Less chili powder (its overwhelming). More spice all around. I doubled the adobo in the sauce, also adding cayenne and some cajun spice to texture and color. I'm still not pleased with the sauce's sour cream base. Find another sauce for it. Other than that, add a few more beans and corn, and switch to steak, and your golden!
My family enjoyed the egg rolls, but I had to make a few changes. I couldn't find eggroll wrappers so I used phyllo pastry instead. It worked. I fried the egg rolls in a couple tablespoons of oil instead of deep frying them to cut the fat. I also used Victorian Epicure salad mix instead of the Adobo sauce in the dip as I couldn't find the chili peppers. The spinach was really an interesting twist.