Southwestern Egg Roll

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Ingredients
  

  • 2 T olive oil
  • 1 small yellow onion diced
  • 1 red pepper diced
  • 1 green pepper diced
  • 1 Jalapeno diced
  • 4 cloves garlic
  • 16 oz frozen corn kernels or canned
  • 1 can black beans drained and rinsed
  • 12 oz chicken thighs or breasts or roto chicken
  • 1 t each of cumin garlic powder, smoked paprika- maybe a bit more to taste
  • Salt pepper to taste
  • ½ cup chopped cilantro
  • 16 oz Monterey jack shredded or 8 oz Monterey jack, 8 oz pepper jack
  • 20 pack 8 inch tortillas
  • toothpicks
  • Oil to fry in a pan or Pam and an air fryer

For the Avocado Ranch (in a blender add)

  • 1/2 cup our cream
  • 1/2 cup mayo
  • 1 clove garlic
  • 1 avocado
  • 1/2 cup cilantro
  • 2 limes juice
  • 1/2 teaspoon cumin
  • 1 tablespoon olive oil
  • salt and pepper to taste

Instructions
 

  • Heat 2T olive oil in a pan and add red pepper, green pepper, jalapeno, and garlic. Cook 10 minutes. Add corn and beans, and cumin, garlic powder, smoked paprika, salt and pepper and cook another 5 minutes. Remove from heat and add to a large bowl. Grill/airfry/cook however you want the chicken-season with same seasonings- cumin, garlic powder, smoked paprika, salt and pepper.
    Once vegetables and chicken have cooled, chop chicken and add to vegetable mixture, along with cilantro and shredded jack cheese. Mix. Put some of the mixture (I used aa heaping mixing spoon and it was about a cup) in a tortilla and fold Chipotle burrito style (fold sides in first, then fold up bottom, rollup and secure with a toothpick). Fry in a saucepan with oil until crispy. What I did was spray Pam on them and air fry at 400 until golden and crispy about 5 minutes. Cut diagonally and serve with avocado ranch dressing.