Chilis Southwest Eggrolls Copycat (Crispy and Creamy) - My Home Made Recipe

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