| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Ethnic, Healthy and | 6 | Servings | |
INGREDIENTS
| 1 | lb | Ground chicken |
| 1/2 | ts | Garlic powder |
| 1/8 | ts | Salt |
| 1/8 | ts | Pepper |
| 3 | tb | All-purpose flour |
| 1 | c | 1% low-fat milk |
| 1 | tb | Jalapeno; seeded and minced |
| 1 | ts | Ground cumin |
| 3 | Flour tortillas; (8-inch) | |
| 3 | c | Tomato; chopped |
| 1/2 | c | Shredded sharp cheddar cheese; (2 ounces) |
| 6 | tb | Picante sauce |
| Cilantro sprigs (optional) |
INSTRUCTIONS
This dish fits my life style perfectly -- it's healthy and quick. It can be prepared in a conventional oven, but microwaving saves time. -- Sabina Larkin, South Setauket, New York Combine first 4 ingredients in a medium nonstick skillet; cook over medium heat until chicken is browned, stirring to crumble. Drain in a colander, and set aside. Place flour in skillet. Gradually add milk, stirring with a wire whisk until blended. Bring to a boil; reduce heat to medium, and simmer 2 minutes or until thickened. Remove from heat; stir in chicken mixture, jalapeno pepper, and cumin. Wrap tortillas in damp paper towels. Microwave at HIGH 15 seconds or until softened. Place 1 tortilla in bottom of a 9-inch pie plate. Spread 3/4 cup chicken mixture over tortilla. Spoon 1 cup tomato on top of chicken mixture, and sprinkle with 2 tablespoons of cheese. Repeat layers, ending with cheese. Cover dish with heavy-duty plastic wrap, and vent. Microwave at MEDIUM-HIGH (70% power) for 6 minutes, rotating dish a half-turn after 3 minutes. Let stand, covered, 2 minutes. Cut into 6 wedges, and top each wedge with 1 tablespoon of picante sauce. Garnish with cilantro sprigs, if desired. Yield: 6 servings. Recipe By : Cooking Light YEAR: 1995 ISSUE: June PAGE: 108 Posted to MC-Recipe Digest V1 #223 Date: Mon, 23 Sep 1996 10:20:31 -0300 From: "D.Gorden" <sgorden1@ix.netcom.com>
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