I think the blog will go something like this: One Chef per month and I am going to try to do 2 entrees, 2 appetizers and 2 deserts for the that one chef. This does not mean it will not have more than this but hopefully never less. The recipes will not always be exactly from the chef themselves but will be a starting point for interpretation. I just want the blog to be fun for anyone who enjoys sharing food with friends and family.

Wednesday, August 25, 2010

Southwest Flautas





1 13 oz can precooked chicken (or cubed Browned Chicken Breast)
1/4 cup diced red onion
1/2 green bell pepper diced
2 Tbs lime juice
2 Tbs honey
1/4 cup apple juice
2 tbs oregano
salt and pepper to taste


If desired add 1 strained can of corn and 1 can rinsed black beans.
mix all together in pan and heat until warm

Fill the center of a small flour tortilla and then top with pepper jack cheese, then roll and place seem down on the pan. after all tortillas are filled brush with olive oil and bake at 400 for 15-20 min if they are not cripsy after that try placing them on the top rack.

Pinapple chipotle dipping sauce.
1/2 fresh pinapple processed
3 chipotle peppers in adobo sauce
1 can tomato sauce
3 tbs sugar
1 dash salt
1/2 tsp garlic powder
1/8 tsp black pepper.

mix all incredients together over medium heat, after all mixed together can be served immediatley.






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