Chili’s Southwest Egg Rolls

4 chicken breasts, cooked and shredded 2 1/2 Tbsp vegetable oil
1 red bell pepper, minced 1 bunch green onions, minced
1 1/2 cups frozen corn 1 cup canned black beans, rinsed and drained
1/2 cup frozen spinach, thawed and drained 1/4 cup canned jalapeno peppers, diced
2 1/2 Tbsp fresh Parsley, minced 1/2 Tbsp Cumin
1/2 Tbsp chili powder 1/3 Tbsp salt
dash of Cayenne Pepper 2 cus shredded Monterey Jack Cheese
20 (7 inch) tortillas

Preheat 1 Tbsp of oil in a pan over med-high heat. Add red pepper and onion to pan and saute for a few minutes until tender. dd diced chicken to pan. Add corn, beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to pan. Cook for another 4 min. Stir well so that the spinach separates. Remove pan from heat and add chesse, stir until cheese is melted. Rol mixture tightly with tortillas. Should make about 10 per pan- 2 pans. Deep fry in hot oil for 12-15 minutes, remove and drain on paper towels for 2 min, or bake at 300 for about an hour. Serve with dipping sauce.