Cooking Instructions

• Rub 1 tablespoon vegetable oil over chicken breast. Cook chicken in a medium saucepan over medium heat until no longer pink, about 5 minutes per side. Remove from heat and set aside.
• Heat remaining vegetable oil in the saucepan. Stir in green onion and bell pepper, cook until tender, about 5 minutes.
• Dice chicken and mix into the pan with green onion and bell pepper. Mix in corn, black beans, spinach, jalapeño peppers, parsley, cumin, chili powder, salt, and cayenne. Cook until well blended and tender, about 5 minutes, then stir in cheese to melt.
• Wrap tortillas with a clean, lightly moist cloth. Microwave on high until hot and pliable, about 1 minute.
• Spoon mixture into each tortilla. Fold ends and roll tightly around the mixture. Secure with toothpicks. Arrange in a dish, cover, and freeze for at least 4 hours.
• Heat oil in a skillet for deep-frying to 375 degrees F. Deep-fry frozen, stuffed tortillas until dark golden brown, about 10 minutes each. Drain on paper towels before serving.