| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Appetizer |
10 |
Servings |
INGREDIENTS
| 4 |
|
Cooked chicken breasts |
| 1/2 |
sm |
Onion; copped |
| 2 |
|
Cloves garlic;chopped |
| 1/4 |
|
Green pepper; diced |
| 2 |
|
Fresh Jalapeno peppers |
| 4 |
|
Mushrooms; sliced |
| 4 |
oz |
Monterey Jack; shredded |
| 1/2 |
|
Jar taco sauce |
| 10 |
|
Tortillas |
|
|
Olive oil |
|
|
Salsa; sour cream, lettuce and tomatoes |
INSTRUCTIONS
From: "Wendy Lockman" <wlockman@ra1.randomc.com>
Date: Fri, 10 May 1996 08:43:50 +0000
Place 2 tablespoons olive oil in frying pan with the onion, garlic, green
pepper, jalapeno pepper, and mushrooms. Cook 1 minute. Do not let garlic
brown. Add 1/2 jar taco sauce. Cook about 1 minute. Add shredded chicken;
toss to coat. Add Monterey Jack cheese; cover and simmer 5-10 minutes until
chicken is hot and cheese is melted. Place 1 tablespoon olive oil in a
skillet. Heat on medium until very warm. Place flour tortillas in pan and
warm both sides. Place tortilla on a plate and fill one side with
chicken-cheese mixture. Fold over to cover mixture. Top with salsa, about 1
1/2 tablespoons sour cream and a few black olive slices. Serve with lettuce
and tomatoes, refried beans, or rice and beans.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #79
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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