Southwestern Egg Rolls

So you see that little boy up there? Thats my nephew, Harrison Jr. First of all he is the most handsome, funny, sweet and loving little boy I have ever loved. He turned 1 on November 29th and I flew back home just to cook for his special day. One of the things I cooked was an appetizer of Southwestern Egg Rolls. It's really a bastardization of this recipe: http://allrecipes.com/Recipe/Southwestern-Egg-Rolls I have changed it up quite a bit. It is ridiculously delicious and disappears from food tables at parties like it never existed. Here's my version!

4 chicken breasts, boiled and shredded
1 T Seasoned Salt
1 T Black Pepper
2 tsp Paprika
1 T Garlic Powder
2 T butter
1 C of fresh spinach,chopped (frozen spinach can work but I love the fresh taste)
2 C of shredded Monterrey Jack cheese
1 can of whole kernel corn
1 Red Bell pepper
1 Jalapeno,(Chopped and seeded, Remove the membrane if you don't like spice)
6 10 inch flour tortillas
Olive Oil

Set oven to 350 degrees.

On medium melt butter in a large skillet. Add shredded chicken to skillet along with seasoned salt, pepper, paprika and garlic powder. Mix well and let simmer for 2 to 3 minutes. Add corn,jalapeno, and bell peppers to the seasoned chicken. Cover and let simmer for 5 minutes. Add spinach and 1 cup of cheese to the mixture. Mix until cheese is melted.

Cover a large cookie sheet with aluminum foil.Spray the foil with cooking spray. Spoon even amounts of the mixture and shredded cheese into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Brush each tortilla with olive oil. Arrange neatly on cookie sheet. Bake for 15 minutes or until golden brown.

Enjoy.