• Cooking Time: 4
• Servings: 3
• Preparation Time: 20
• 1 chicken breast fillet, cooked and chopped up into fine pieces
• 2 tablespoons butter
• 1/16 cup green peppers, finely chopped
• 2 green onions, sliced
• 1 garlic clove, minced
• 1/8 cup red onions, chopped
• 1/3 cup frozen corn
• 1/4 cup canned black beans, rinsed and drained
• 1/4 cup frozen spinach, thawed and drained
• 1/2 tablespoon fresh parsley, minced
• 1 tablespoon fresh cilantro, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon season salt
• 1/8 teaspoon garlic salt
• 1 dash cayenne pepper
• 1 dash white pepper
• 3/4 cup monterey jack cheese, shredded
• 6 (7 inch) flour tortillas
• 1/4 cup avocados, smashed (about half of an avocado)
• 2 tablespoons tomatoes, deseeded & finely minced
• 1 tablespoon red onions, finely minced
• 1/4 cup ranch dressing
• 1/4 cup sour cream
• 1/8 teaspoon season salt
• 1/8 teaspoon dried parsley
• 1/8 teaspoon onion powder
• 1/4 teaspoon garlic oil
• 1 dash dried dill weed
• 1 dash garlic powder
• 1 dash pepper
• 1/4 cup tomatoes, diced
• 1/8 cup red onions, chopped
• 1/2 cup iceberg lettuce

1. Heat butter in a medium size skillet over medium-high heat.
2. Add the green pepper, garlic, green & red onion to the pan and saute for a couple minutes until tender.
3. Dice the cooked chicken into small cubes and add it to the pan.
4. Add the corn, black beans, spinach, parsley, cilantro, cumin, chili powder, season salt, garlic salt, cayenne pepper and white pepper to the pan.
5. Cook for another 4 minutes.
6. Stir well so that the spinach separates and is incorporated into the mixture.
7. Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
8. Place tortillas in a plastic ziploc bag with a moist cloth or paper towel and microwave on high temperature for 30 to 35 seconds or until hot.
9. Spoon one-sixth of the mixture into the center of a tortilla.
10. Fold in the ends and then roll the tortilla over the mixture.
11. Roll the tortilla very tight, then pierce with a wooden pick to hold together.
12. Repeat with the remaining ingredients until you have five eggrolls.
13. Preheat 4-6 cups of oil to 375 degrees F.
14. Meanwhile, while the oil is heating, make the avocado ranch dipping sauce by combining smashed avocado, finely minced tomato, finely minced red onion, ranch dressing (I usually use Hidden Valley Ranch.
15. It seams to make this dip taste the best), sour cream, season salt, dried parsley, onion powder, garlic oil, dill weed, garlic powder & pepper in a small bowl and mix well and sit in the refrigerator.
16. Deep fry the eggrolls in the hot oil for 3-5 minutes or until golden brown.
17. Remove to paper towels to drain for about 2 minutes.
18. Slice each eggroll diagonally lengthwise and arrange on a plate around a bed of lettuce topped with the dipping sauce along with the garnish of chopped tomato and onion along top.
19. It is also a great make ahead idea for quick snacks.
20. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours.
21. Overnight is best.
22. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.

This is a family favorite. This is probably one of my favorite comfort foods. It took me about 2 years to perfect my version of southwestern eggrolls & avocado ranch dip, but it was well worth the time that it took me to finally get it perfect. I hope everyone enjoys this. And if your like me and don't eat meat much the is an easy way to make this into a vegetarian appetizer simply change the chicken to 1 cup chickpeas, and tadaa Your Done!