Description
Crispy flour tortillas filled with a southwest‑style chicken, bean & cheese mixture, served with creamy avocado ranch dip.
Ingredients
- 1 avocado, halved
- ½ cup mayonnaise
- ¼ cup buttermilk
- 1 Tbsp ranch dressing mix
- 1½ cups finely chopped rotisserie chicken (~8 oz)
- 1 cup shredded Monterey Jack cheese
- ½ cup frozen corn, thawed
- ½ cup canned black beans, drained & rinsed
- ½ cup finely chopped baby spinach
- ¼ cup finely chopped red bell pepper
- ¼ cup thinly sliced scallions
- 1 Tbsp finely chopped pickled jalapeño
- 1½ Tbsp taco seasoning
- 1 tsp kosher salt
- 8 (8‑inch) flour tortillas
- ~2 cups vegetable oil (for frying)
Instructions
- Mash half the avocado; whisk in mayo, buttermilk, and ranch mix. Chill dip.
- Combine chicken, cheese, corn, beans, spinach, pepper, scallions, jalapeño, seasoning & salt.
- Fill each tortilla with ~½ cup mixture; roll tightly; secure with toothpicks.
- Heat ½‑inch oil to 350 °F in skillet. Fry eggrolls seam‑side down until golden, ~3–4 min per side.
- Drain on paper towels, remove toothpicks; slice diagonally.
- Serve warm with avocado ranch.
Notes
- You can bake or air‑fry instead of deep‑frying for a lighter version.
- Use premade rotisserie chicken for convenience.
- Ensure tortillas are warmed to prevent tearing.
- Dip can be made ahead and stored refrigerated.