| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Meat | 4 | Servings | |
INGREDIENTS
| 4 | 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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