Ingredients

2 tablespoons vegetable oil

1 skinless, boneless chicken breast half

2 tablespoons minced green onion

2 tablespoons minced red bell pepper

1/3 cup frozen corn kernels

1/4 cup black beans, rinsed and drained

2 tablespoons frozen chopped spinach, thawed and drained

2 tablespoons diced jalapeno peppers

2 tablespoons diced jalapeno peppers

1/2 tablespoon minced 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

5 (6 inch) flour tortillas

1 quart oil for deep frying


Directions

Prep     20 m     Cook    12 m     Ready In    4 h 32 m


1.Rub 1 tablespoon 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 1 tablespoon 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 the pan with onion and red pepper.

Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper.

Cook and stir 5 minutes, until well blended and tender.

Remove from heat and stir in Monterey Jack cheese so that it melts.