1 (8 ounce) package nonfat refried beans, warmed
1 (8 ounce) package creamed corn
2 cups chopped onion
1 small yellow onion, seeded and chopped
1 cup finely chopped green bell pepper
1 cup chopped fresh spinach
1 1/2 cups shredded Cheddar cheese
1/4 cup sliced Jalapeno peppers
1/4 cup chopped green onions
1 (15 ounce) can crushed pineapple, drained
1 (4 ounce) container sour cream
1/2 cup chopped fresh parsley
1 (1 ounce) square unsalted butter
1 tablespoon coarse Mexican-style seasoning
2 tablespoons diced fresh ginger root
Place refried beans, corn, onion, yellow onion, bell pepper, chicken, spinach, cheese, Jalapeno peppers, green onions, Cheddar cheese, and pineapple in microwave-safe bowl. Microwave until slightly heated. Stir in sour cream. Mixture will thicken; whisk or beat.
Place onion mixture in microwave-safe bowl. Stir in butter, Mexican-style seasoning, and the ginger. Dip tortillas in egg wash; refrigerate. Serve safely in hot oil sauce.