Southwest eggrolls

Directions

1. Preheat BBQ, rub the chicken breast with a little oil, grill for 4 to 5 minutes per side, or until it done, lightly salt and pepper while it cooks, set aside until it cools down enough to shred, or chop, its just a preference,
2. preheat 1 tbs oil in a med size skillet,
3. add the onion, red pepper, and saute' just until tender, maybe a minute or two
4. add the chicken, corn, black beans,spinach, jalapenos, and spices, and cheese, stir well,
5. cook for about 4 or 5 minutes
6. wrap the tortillas in a moist towel, this step keeps them from getting hard, microwave for 1 1/2 minutes or until hot, just don't over heat them, you want them soft and pliable,
7. spoon some of the mixture into a tortilla, roll up just a bit, then fold in the sides so that none of the mixture can seep out, and finish rolling, you can use a toothpic to hold them in place, or make a mixture of flour and water, ( you will want to make a paste ) and using a pastry brush, brush the edge of the tortilla, so that it sticks,
8. repeat with the remaining eggrolls, placing them on a cookie sheet, or plate lined with waxed paper, this keeps them from sticking to the plate, cover with plastic wrap, and freeze overnight or at least 4 hours
9. preheat oil in deep fryer, or on the stove to 375' you will need enough oil to deep fry them
10. deep fry the frozen eggrolls for about 8 to 10 minutes, frying them frozen keeps them from coming open during cooking,
11. drain on a rack, or paper towels for about 2 minutes
12. use your favorite dipping sauce, or salsa