INGREDIENTS
2 cups
risotto (chilled)
1/2 cup
pepper jack cheese (shredded)
1 tbsp
Southwest Seasoning
4 tbsp
chopped green chilies
1
egg
1 cup
Panko breadcrumbs
Oil for Frying
1
avocado (ripe)
1 cup
sour cream
1/2
fresh Serrano pepper (seeded, chopped)
juice from 1 lemon
1 tbsp
Ranch Seasoning