| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy, Eggs, Grains | Mexican | Poultry, Vegetables, Mexican, Cheese/eggs | 6 | Servings |
INGREDIENTS
| 1 1/2 | c | Refried Beans; * |
| 1 1/2 | c | Casera Sauce; ** |
| Vegetable Oil | ||
| 6 | Corn Tortillas; *** | |
| 2 | c | Chicken; Cooked, Cut Up |
| 3/4 | c | Montery Jack Cheese;Shredded |
| 3 | c | Lettuce; Shredded |
| 1 | Avocado; Cut Into 12 Slices | |
| Dairy Sour Cream |
INSTRUCTIONS
* See Burrito Recipe. ** See Sowest2. *** Tortillas should be 6 to 7 inches in diameter. ~------------------------------------------------------------------------- Prepare Refried Beans and Casera Sauce; heat separately until hot. Heat 1/8-inch of oil in skillet over medium heat just until hot. Cook tortillas, one at a time in the hot oil, until crisp, about 1 minute; drain. Spread each tortilla with 1/4 cup of beans, top with 2 T of the sauce, 1/3 cup of the chicken and 2 more T of the sauce. Sprinkle each with 2 T of the cheese. Set oven control to broil. Place tortillas on rack in broiler pan. Broil with tops 2 to 3 inches from the heat until cheese is melted, about 3 minutes. Top each tortilla with 1/2 cup of lettuce, 2 slices of avocado and sour cream. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
A Message from our Provider:
“Nothing ruins the truth like stretching it.”