Chilis Southwest Eggrolls Copycat (Crispy and Creamy)

Name: Chilis Southwest Eggrolls Copycat (Crispy and Creamy)
Total time: 40 min
Ingredients: 2 cups (280 g) cooked chicken breast, finely chopped or shredded; 1/2 cup (85 g) canned black beans, rinsed and drained; 1/2 cup (75 g) corn kernels, thawed if frozen; 1/3 cup (45 g) red bell pepper, finely diced; 1/4 cup (25 g) green onions, thinly sliced; 1/3 cup (55 g) frozen chopped spinach, thawed and squeezed very dry; 2 tablespoons pickled jalapeños, finely chopped; 2 tablespoons chopped fresh cilantro; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 cup (115 g) shredded jalapeño Jack or Monterey Jack cheese; 8 medium flour tortillas, 7-8 inches wide; 1 tablespoon all-purpose flour mixed with 1 tablespoon water, for sealing; 4 cups (950 ml) neutral oil, for frying; 1 ripe avocado, pitted and peeled; 1/2 cup (120 g) sour cream; 1/4 cup (55 g) mayonnaise; 1/4 cup (60 ml) buttermilk, plus more as needed; 1 tablespoon fresh lime juice; 1 tablespoon chopped fresh cilantro; 1/2 teaspoon dried dill; 1/2 teaspoon onion powder; 1/4 teaspoon kosher salt

myhomemaderecipe.com

Make Chilis Southwest Eggrolls at home with crispy flour tortillas, seasoned chicken, black beans, corn, spinach, melty cheese, and creamy avocado ranch dip.

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