| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Cincodemayo |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Diced, cooked chicken or turkey |
| 1 |
c |
Shredded lettuce |
| 1 |
cn |
(4 oz.) diced green chili peppers, drained |
| 2 |
tb |
Snipped fresh cilantro or parsley |
| 8 |
|
Flour (10-inch) tortillas |
| 1 |
ct |
(6 oz.) frozen avocado dip, thawed |
| 1 |
cn |
(16 oz.) refried beans |
| 1 |
c |
Sour cream |
| 1 1/2 |
c |
(6 oz.) Cheddar cheese or Monterey Jack cheese, shredded |
| 1/4 |
c |
Chopped tomatoes |
| 1 |
tb |
Sliced pitted ripe olives |
| 2 |
tb |
Snipped fresh cilantro or parsley |
|
|
Salsa (optional) |
INSTRUCTIONS
In a bowl, combine chicken or turkey, lettuce, chilies, and cilantro or
parsley; set aside. Place one of the flour tortillas on a large platter.
Spread with half the avocado dip, then top with a second tortilla. Spread
with half the refried beans, then cover with a third tortilla. Sprinkle
with half the chicken/lettuce mixture and add a fourth tortilla. Spread
with half the sour cream; sprinkle with half the cheese. Repeat layers,
ending with sour cream and cheese.Garnish with tomatoes, olives, and
cilantro or parsley. To serve, cut into wedges. If desired, serve with
salsa. Serves 8.
Northwest News Home & Garden by Karen Diefendorf www.nwnews.com Cinco de
Mayo recipe
Posted to MM-Recipes Digest V4 #124 by Becky <jbowde19@idt.net> on May 03,
1997
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