1 skinless chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
five 7-inch flour tortillas
1 egg, beaten
6 to 10 cups vegetable oil or shortening (amount required by your fryer)
Avocado-Ranch Dipping Sauce
1/4 cup smashed, fresh avocado (about half of an avocado) 1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar 1/8 teaspoon salt
1/8 teaspoon dried parsley 1/8 teaspoon onion powder dash dried dill weed
dash garlic powder
dash garlic powder dash pepper
Garnish
2 tablespoons chopped tomato 1 tablespoon chopped onion