Copycat Chilis Southwest Egg Rolls Cooking Guide

• Heat 2 teaspoons of olive oil in a large skillet over medium heat. Dice the chicken breast into small, bite-sized pieces. Add the chicken to the pan and cook until no longer pink, about 6-7 minutes. Stir occasionally for even cooking. Once cooked, remove the chicken from the skillet and set aside.
• In the same skillet, add the remaining 2 teaspoons of olive oil. Toss in minced red bell peppers, green onions, frozen corn, and drained spinach. Sauté for 3-4 minutes until the vegetables soften and release their flavors.
• Return the cooked chicken to the skillet with vegetables. Add rinsed black beans, chopped pickled jalapeños, and taco seasoning. Stir to mix all ingredients evenly and cook for another 2 minutes to blend flavors. Remove from heat and let the mixture cool slightly.
• Lay a 7-inch flour tortilla flat on a clean surface. Spoon about 2-3 tablespoons of the chicken and veggie filling into the center. Sprinkle shredded Monterey Jack cheese generously over the filling. Fold the sides of the tortilla inward, then roll tightly from one end to the other, ensuring the filling is sealed inside.
• Heat vegetable oil in a deep frying pan or pot to 350°F (175°C). Carefully place the rolled egg rolls seam side down into the hot oil. Fry in batches for 2-3 minutes per side or until the egg rolls turn golden brown and crispy. Use tongs or a slotted spoon to remove them and place on paper towels to drain excess oil.
• In a bowl, combine the dry ranch dressing mix, mayonnaise, buttermilk, mashed avocado, chopped tomatoes, and onions. Stir well until smooth and creamy. Adjust seasoning to taste and refrigerate until ready to serve.
• Plate your golden, crispy Copycat Chilis Southwest Egg Rolls alongside a small bowl of the avocado ranch dip. Serve with fresh greens or enjoy as a snack.