Southwest Eggrolls Copycat with Avocado Ranch

Name: Southwest Eggrolls Copycat with Avocado Ranch
Total time: 43 min
Ingredients: 2 cups (280 g) cooked shredded chicken; 1 tablespoon olive oil; 1/2 cup (75 g) diced red bell pepper; 1/2 cup (80 g) frozen corn, thawed and patted dry; 1/2 cup (85 g) canned black beans, rinsed and well drained; 1 cup (30 g) fresh spinach, finely chopped; 3 green onions, thinly sliced; 1 small jalapeno, seeded and minced; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon kosher salt; 1/4 teaspoon garlic powder; 1/8 teaspoon cayenne pepper, optional; 1 tablespoon chopped fresh cilantro; 1 1/4 cups (140 g) shredded pepper Jack cheese; 8 soft taco-size flour tortillas; Vegetable oil, for frying; 1 ripe avocado; 1/2 cup (120 ml) ranch dressing; 1/4 cup (60 g) sour cream; 1 tablespoon fresh lime juice; 2 tablespoons chopped fresh cilantro; Pinch of kosher salt

quickierecipe.com

Make crispy southwest eggrolls copycat style with seasoned chicken, black beans, corn, spinach, pepper Jack cheese, and a cool avocado ranch dip.

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