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1
Rub one teaspoon canola oil on both sides of chicken.
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2
In a skillet, cook approximately 5 minutes on each side until meat is no longer pink and juices run clear.
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3
Remove from heat, set aside.
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4
Heat one tablespoon canola oil in a saucepan over medium heat.
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5
Stir in red onion and red bell pepper.
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6
Cook 5 minutes until tender.
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7
Dice chicken and mix into the pan with the onion and pepper.
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8
Mix in corn, red chili beans, spinach, jalapeno pepper, cumin, chili powder and cayenne pepper.
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9
Stir and cook 5 more minutes until well blended and tender.
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10
Remove from heat and stir in sharp cheddar cheese until it melts.
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11
Wrap tortillas in a clean,damp cloth.
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12
Microwave on high for about 1 minute or until hot and soft.
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13
Spoon even amounts of the mixture on to each tortilla.
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14
Fold ends of tortillas in, then roll tightly around mixture.
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15
Secure with toothpicks.
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16
Arrange stuffed tortillas in a medium glass baking dish, covered with plastic wrap.
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17
Place in the freezer and freeze for at least 4 hours.
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18
In large, deep skillet, heat oil for deep frying to 375F (190C).
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19
Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown.
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20
Or, bake at 375F (190C) for 40 minutes.
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21
Serve with spicy picante sauce and sour cream.
