| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Meat | 4 | Servings | |
INGREDIENTS
| 4 | Filets beef tenderloin or | |
| boned and skinned chicken | ||
| breast halves | ||
| 3 | T | Olive oil |
| 4 | Corn tortillas | |
| 4 | Monterey Jack cheese | |
| 3 | c | Tomatillo Chipolte sauce |
| see recipe | ||
| 1/2 | c | Cilantro, chopped |
INSTRUCTIONS
Date: Thu, 11 Apr 1996 19:50:47 -0400 From: JoniRB@aol.com Recipe By: JRB & Mark Miller--COYOTE COOKBOOK Heat oil over high heat in skillet, saute beef or chicken till just done. Soften tortills in hot oil, and place on 4 plates. Put beef or chicken on top, with cheese slice on top of that. Broil briefly till cheese melts. Surround meat with about 3/4 cups of sauce, covering the tortilla. Sprinkle with cilantro CHILE-HEADS DIGEST V2 #291 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 324
Calories From Fat: 134
Total Fat: 15.1g
Cholesterol: 73.1mg
Sodium: 711.5mg
Potassium: 470mg
Carbohydrates: 13.2g
Fiber: 1.5g
Sugar: <1g
Protein: 32.5g