2 oz. Vegetable or Canola Oil for coating chicken
2 large boneless, skinless chicken breasts
4 T minced green onion
4 T minced red bell pepper
2/3 cup frozen corn kernels
1 cup of wilted and chopped spinach
¼ cup diced jalapeno seeded
1 T fresh cilantro
1 tsp cumin
1 tsp. ancho powder
1 tsp. salt
½ tsp. cayenne pepper
2 cups shredded Monterey Jack cheese
Canola oil for deep frying
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.
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.
Dice chicken and mix into the pan with onion and red pepper. Mix in corn, spinach, jalapeno peppers, cilantro, 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.
If tortillas are dry and stiff you can wrap tortillas with a clean, lightly moist cloth and microwave on high for 1 minute.
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.
In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.