Rub 1 tablespoon vegetable oil over chicken breast. In a medium pan over medium warmth, cook chicken around 5 minutes for each side, until meat does not pink anymore and juices run clear. Expel from warmth and put aside. Heat remaining 1 tablespoon vegetable oil in a medium pot over medium warmth. Mix in green onion and red pepper. Cook and blend 5 minutes, until delicate. Dice chicken and blend into the container with onion and red pepper. Blend in corn, dark beans, spinach, jalapeno peppers, parsley, cumin, stew powder, salt, and cayenne pepper. Cook and mix 5 minutes, until very much mixed and delicate. Expel from warmth and mix in Monterey Jack cheddar with the goal that it dissolves. Wrap tortillas with a clean, softly sodden material. Microwave on high roughly 1 minute, or until hot and malleable. Spoon even measures of the blend into every tortilla. Overlay finishes of tortillas, then roll firmly around blend. Secure with toothpicks. Mastermind in a medium dish, cover with plastic and place in the cooler. Solidify no less than 4 hours. In a huge, profound skillet, warm oil for profound fricasseeing to 375 degrees F (190 degrees C). Profound broil solidified stuffed tortillas 10 minutes each, or until dim brilliant cocoa. Deplete on paper towels before serving.

Ingredients of Southwestern Egg Rolls

• 2 tablespoons vegetable oil 
• 1 skinless, boneless chicken breast half
• 2 tablespoons minced green onion 
• 2 tablespoons minced red bell pepper 
• 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 ground cumin 
• 1/2 teaspoon chili powder 
• 1/3 teaspoon salt 
• 1 pinch ground cayenne pepper
• 3/4 cup shredded Monterey Jack cheese
• 5 (6 inches) flour tortillas
• 1-quart oil for deep frying