04-24-2012, 12:19 PM
First make the chili. I use a half dozen poblanos, 3 or four jalapeno and a couple tiny thai peppers. Chpped fine, add to 2 full cleared chopped onions in a frypan and a bulb of garlic. Add two or three cans of chopped green chile and a can of tomato paste. Simmer until the house is full of the aroma (about two hours, slowly)
Cook up some chicken breasts and make chicken salad out of them (about 2 lbs, 4 breasts.)
You'll also need some sour cream, and shredded cheese of your favrit flavor.
Take a big flour tortilla and pack about a quarter of the chicken salad mixture in the middle, then add some of the chili over the top. Wrap it up, so the flap is sealed on the bottom. Pour chili over the top and add lots of shredded cheese. Put in a 350 oven til the cheese melts and add a huge dollop of sour cream.
Simply exquisite.
Cook up some chicken breasts and make chicken salad out of them (about 2 lbs, 4 breasts.)
You'll also need some sour cream, and shredded cheese of your favrit flavor.
Take a big flour tortilla and pack about a quarter of the chicken salad mixture in the middle, then add some of the chili over the top. Wrap it up, so the flap is sealed on the bottom. Pour chili over the top and add lots of shredded cheese. Put in a 350 oven til the cheese melts and add a huge dollop of sour cream.
Simply exquisite.