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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 10 |
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Appetizer Ingredients:
1 chicken breast fillet |
2 tablespoons minced green onions |
2 tablespoons minced red bell peppers |
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 |
1/2 tablespoon minced fresh parsley |
1/2 teaspoon cumin |
1/2 teaspoon chili powder |
1/3 teaspoon salt |
1 dash cayenne pepper |
3/4 cup shredded monterey jack cheese |
5 (6 inch) flour tortillas |
Directions:
1. Deep fryer
2. Rub chicken breast with oil and lightly salt and pepper; grill. Set aside to cool. Heat 1 tablespoons vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender. 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. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours. Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
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