Filets beef tenderloin or boned and skinned chicken breast halves
3
tb
Olive oil
4
Corn tortillas
4
sl
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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