| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Not, Sent |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
(14.5 oz) diced tomatoes w/ garlic and onion |
| 1 |
cn |
(15 oz) pinto beans, drained |
| 2 |
ts |
Minced jalapeno, optional |
| 1/2 |
ts |
Ground cumin |
| 1 |
c |
Cubed grilled chicken or turkey |
| 4 |
|
Flour tortillas |
| 1/2 |
c |
Sharp cheddar cheese, shredded |
INSTRUCTIONS
Combine tomatoes, beans, jalapeno and cumin in skillet. Add cooked chicken.
Heat 5 minutes or until thickened.
Arrange tortillas in a single layer on grill over medium coals. Srpead
about 3/4 cup chicken mixture over each tortilla. Top with cheese. Repeat
with remaining ingredients. Cook about 3 minutes or until bottom of
tortilla browns and cheese melts. Serve with salsa and garnish with
shredded lettuce and diced avacado if desired.
Recipe by: Del Monte Posted to MC-Recipe Digest V1 #599 by The Taillons
<taillon@access.mountain.net> on May 04, 1997
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