Ingredients

6 tbsp vegetable oil

3 skinless, boneless chicken breast halves

6 tbsp minced green onion

tbsp minced red bell pepper

1 cup frozen corn kernels

3/4 cup black beans, rinsed and drained

6 tbsp frozen chopped spinach, thawed and drained

6 tbsp diced jalapeño peppers

1 1/2 tbsp minced fresh parsley

1 1/2 tsp ground cumin

1/2 tsp chili powder

1 tsp salt

1/4 cup ground cayenne pepper

2 1/4 tsp cup shredded Monterey Jack Cheese

15 (6 inch) flour tortillas, or 1 package of eggroll wrappers

oil for deep frying

Directions

  1. Rub vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
  2. Heat remaining vegetable oil in a medium saucepan over medium heat. stir in green onion and red pepper. cook and stir 5 minutes, until tender.
  3. Dice chicken and mix into pan with onion and red pepper. mix in corn, black beans, spinach, Jalapeño peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir for 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
  4. Spoon even amounts of the mixture into each tortilla or wrapper. Brush with egg to seal, fold ends, then roll tightly around mixture.
  5. In a large, deep skillet, heat oil for deep frying. Deep fry rolls 10 minutes each, or until dark golden brown. Drain on paper towels before serving.