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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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another copycat from chili's Ingredients:
1 cup cooked skinless chicken breast,cut into small cubes |
1 cup frozen chopped spinach,thawed and drained |
1/2 cup frozen corn ,thawed and drained |
1/2 cup canned black bean,rinsed and drained |
1 cup chopped yellow onion |
2 red hot peppers,minced (you can skip it if you don't like it hot) |
1 jalapeño, minced |
2 tbsp dried parsley |
2 tsp cumin |
2 tsp chili powder |
1 tsp salt |
a pinch of ground black pepper |
1 cup shredded monterrey jack cheese |
6 inch flour tortillas |
1 tbsp canola/vegetable oil |
Directions:
1. 1. Heat 1 tbsp canola/vegetable oil in a medium pan or a wok over medium heat. Stir in chopped yellow onion. Cook and stir for 3-5 minutes,until tender.
2. 2. Add cooked chicken to the pan, mix in red pepper,spinach, jalapeño,corn and black bean. Cook and stir for about 3 minutes,until tender and well blended.
3. 3. Add parsley,cumin,chili powder and salt and pepper. Mix in for 4 minutes. Turn off the heat.
4. 4. Toss in the shredded cheese,stir until well blended. The cheese should melt. Set aside.
5. Wrap tortillas with clean cloth, microwave on high for 1 minutes and 30 seconds.
6. 5. Scoop even amounts of the filling into each tortillas. Fold ends of tortillas,roll tightly and secure with toothpicks. Arrange in a plastic container,covered and freeze for 3-4 hours.
7. 6. In a large,deep pan or wok (or you can use electric deep fryer),heat oil for deep frying to 375 degrees. Deep fry the frozen stuffed tortillas until golden brown. Drain on paper towels before serving.
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