Southwestern Chicken Eggrolls

I got this recipe from my sister-in-law Marla. I changed it a little, but it is one of our favorites now!

2 - 3 chicken breasts, cooked and shredded or cubed

sliced green onions (I have plenty of these in my garden during the summer if you need some)

diced red bell pepper

1 cup frozen corn

1 can black beans, drained and rinsed

1/2 tsp. cumin

1/2 tsp. chili powder

1/4 tsp. salt

dash of cayenne pepper

1 cup shredded cheese, whatever kind you have or like

uncooked flour tortillas (Costco has 44 for less than $7, and we love them)

Heat some olive oil in a skillet and cook the onions and peppers for a few minutes. Throw in the rest of the ingredients except the cheese. Cook for about 5 minutes, remove from heat, and stir in the cheese. I sometimes stir in a little salsa, too, just to make them more moist.

Spoon the mixture into uncooked tortillas, tuck the sides in, and roll them up.

Deep Fried Method- Cook them in about half an inch of olive oil heated in a skillet on medium high. It takes less then a minute for them to brown on one side, so watch them carefully. After cooking, transfer them to a plate lined with paper towels. These keep their heat well.

Bake Method (Doug's Favorite)- bake them on 350 degrees until lightly browned. Amazing! (Doug wrote this in...)

Serve with salsa and/or avocado ranch dip: mix 16 oz. sour cream with 1/2-1 envelope dry ranch dressing mix, one or two mashed avocados, and a tsp. of lemon juice. You're done!