| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
8 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Cooked Chicken Meat; chopped and/or shredded |
| 1 1/2 |
c |
Onion; chopped |
| 1 |
c |
Green Pepper; chopped |
| 4 |
oz |
Chopped Green Chilies |
| 3 |
|
Cloves Garlic |
| 3 |
tb |
Cumin |
| 2 |
tb |
Basil |
| 3 |
tb |
Chili Powder (Mexene brand) |
|
|
Chopped Jalapenos (to taste) |
|
|
Salt & Pepper (to taste) |
| 3/4 |
c |
Tomato Juice |
| 1/4 |
c |
Water |
| 2 |
ts |
Cooking oil |
|
|
Shredded Cheddar and/or Montery Jack |
|
|
Sour Cream |
INSTRUCTIONS
Heat oil in skillet, add onions & green peppers. Cook till onions are
clear. Add remaining ingredients. Stir and bring to boil. Reduce heat to
simmer. When liquid evaporates out, leaving mixture at desired consistency
(about 10-15 min.), spoon onto warm tortilla. Add Cheese (cheddar and/or
montery jack) and sour cream. Roll up tortilla and enjoy. created and
posted by Bud Cloyd (who lived to tell the tale).
Date: Tue, 11 Jun 1996 02:59:32 -0400
From: Dennis <dennisjy@ix.netcom.com>
MM-Recipes Digest V3 #162
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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