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Southwestern Egg Rolls with Avocado Ranch Dipping Sauce

Deborah, Taste and Tell
  • 65 minutes
  • Serves 10

INGREDIENTS

1 tbsp

vegetable oil

1 1/2

lbs boneless, skinless chicken breasts,cut into small bite-sized pieces

2 tbsp

minced red bell pepper

2 tbsp

minced green onion

1/2 cup

frozen corn

1/4 cup

canned black beans, drained and rinsed

2 tbsp

frozen spinach, thawed and drained

2 tbsp

diced jalapeños

1/2 tbsp

fresh parsley, minced

1/2 tsp

cumin

1/2 tsp

chili powder

1/4 tsp

salt

cayenne pepper

3/4 cup

shredded Monterey Jack cheese

5

8-inch flour tortillas

vegetable oil, for frying

1/4 cup

smashed, fresh avocado (about half of an avocado)

1/4 cup

mayonnaise

1/4 cup

sour cream

1 tbsp

buttermilk

1 1/2 tbsp

white vinegar

1/8 tsp

salt

1/8 tsp

dried parsley

1/8 tsp

onion powder

dried dill weed

garlic powder

pepper

1 person Recommend This Recipe