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Ingredients: |
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3
slices bacon |
1/2 tsp chili powder |
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3/4 to 1 lb. chicken breast, chopped |
1/4 tsp salt |
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2 cloves garlic |
1/2 cup green onions, chopped |
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1 16 oz. can black beans,
undrained |
12
(6 to 7 inch) flour tortillas |
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1 red bell pepper, chopped |
3/4
cup Monterey Jack cheese |
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1 to 1˝ cups Pace™ Hot Picante Sauce (for
not so Diablo, use Medium) |
3/4 cup Cheddar cheese (or substitute 1˝
cups Colby Jack or Mexican mix cheese) |
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1 tsp cumin |
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Cooking
Instructions: |
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Fry bacon until crisp. Drain on paper
towels and reserve. Leave bacon grease in pan and add about
1/2 tsp Mongolian Fire™ Oil (House of Tsang™). Sauté
chicken and garlic until chicken is no longer pink. Add 1/2
cup picante sauce, black beans, red bell pepper and spices.
Simmer over medium heat, stirring until thickened (about 7-10
min.) Remove from heat and add in crumbled bacon and green
onions. Place heaping 1/4 cup of mixture into each tortilla
and top with 1 tbsp cheese. Roll and place in greased 9 x 13
baking dish. Top with remaining picante sauce. Bake at 350°
for 15 min. (add 5-10 min. if using glass dish). Top with
remaining cheese and return to oven until melted. Garnish with
lettuce, tomato, sour cream and avocado, if desired.
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