Description
- Merton Mexican Summer- This is a great treat to serve when you want to eat light and entertain on the patio. This has been a lot of fun for our family and I hope you enjoy it. This works well with a margurita of your choice
Ingredients
4 boneless chicken breasts
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
3 cups of chopped onions (yello white or red)
3-4 cups of mexican cheese mix
8 count tortillias
head of lettuce
Salsa/Nacho chips
guacamolie
sour cream
taco seasoning
salsa
Preparation
No prior preparation is required.
Instructions
Preparatioin (can be done before final prep)
1. Cut up the vegies and cut lettuce into thin strips
2. Grill the chicken breasts cut them up and sautee them with taco seasoning.
3. After the chicken cools, mix the chicken pieces, the vegies with salsa and cheese in a large mixing bowl (you control the proportions, we have always liked the consistency to be like thick paste)
Prepare
4. On a charcole grill, a few minutes past prime, spray the grate with pam cooking spray (this will cause a flame so be careful)
5. Place raw tortillia on the grill and with a wooden spoon paste the chicken, vegie, cheese mix on to the tortillia and cover it.
(cook only a couple at a time and repeat as needed)
6. Turn the tortillia over so it cooks on both sides, leaving grill stripes on the golden brown tortillia.
7. Place cooked tortillias in an oven to keep warm (150-200 degrees)
Present
Cut totillias in fours, and serve them with chips, and the lettuce strips. Place a dab of salsa on the lettuce to create a side salad look. Serve the guacamolie and sour cream as sides.
This is a different grilling experience but we have never served it to a disapointed group. Good luck and enjoy.
- Merton Mexican Summer- This is a great treat to serve when you want to eat light and entertain on the patio. This has been a lot of fun for our family and I hope you enjoy it. This works well with a margurita of your choice
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