Chipotle Chicken Rolls with Avocado Dipping Sauce

Preheat the oven to 400° F

In a bowl, combine the ground chicken, scallions, cheddar cheese, garlic, and chipotles and season with salt and pepper. Transfer the mixture to a sealable plastic bag. To turn the sealable plastic bag into a homemade pastry bag, trim 1 1/2 inches off of the plastic bag. Push the chicken mixture to the cut corner without pushing it through the hole. Reserve while you prepare the phyllo.

Arrange 1 sheet of phyllo dough with the long side closest to you, brush liberally from edge to edge with the melted utter, and season with salt and pepper. Place another sheet of phyllo on top, again brush liberally with butter, and season with salt and pepper. Place another sheet of phyllo on top, again brush liberally with butter, and season with salt and pepper. Repeat with the third sheet of phyllo.

Place the trimmed end of the pastry bag 1/2 inch in from the left side and 1/2 inch up from the bottom of the phyllo sheet. Squeeze half of the chicken mixture from the bag while moving along in a straight line from left to right. Roll the front edge of the phyllo sheet away from you, encasing the chicken mixture. Continue until you have completed a long roll. Tuck the ends in and then brush the entire outside of the phyllo log with more melted butter. Transfer the first log to a rimmed cookie sheet, putting the seam side down. Repeat this process to make the second log wi the remaining half of the chicken mixture. Bake for 15 minutes, or until the logs feel firm to the touch.

While the phyllo-wrapped chicken is in the oven, cut the avocado lengthwise, cutting around the pit. Seperate the halves and scoop out the pit with a spoon, then use the spoon to scoop the avocado from it's skin. Place the avocado in a food processor bowl and combine with the lime juice, cilantro, coarse salt and about 3 Tbsp of water. Process until the avocado mixture is smooth, then stream the EVOO (extra virgin olive oil) into the dressing. Taste and adjust the seasonings.