Yummy these sound so good and I freaking love these things!
2 tablespooons vegetable oil
1 skinless boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen kernels
1/4 cup black beans rinsed and drained
2 tablespoons frozen chopped spinach thawed and drained
1/2 tablespoon mnced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
1 quart oil for deep frying
Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat cook chicken approximately five mins per side until meat is no longer pink and juices run clear. Remove from heat and set aside. Heat remaining 1 tablespoon veggie oil in a medium sauce pan over medium heat. Stir in green onion and red pepper. cook 5 mins. Dice chicken and mix into pan with onion and red pepper. Mix in corn black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayene pepper. cook 5 mins til blended. Remove then stir in cheese so it melts. Wrap tortillas with a clean moist cloth. microwave on high for 1 min. Spoon even amounts of mix into each tortilla. Fold ends of tortillas then roll lightly around mix. Secure with toothpicks. Arrange on dish cover with plastic then freeze for atleast four hours. In a large deep skillet heat oil for deep frying to 375 degrees. deep fry frozen tortillas for 10 mins each. drain on towel then serve.