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Saturday, March 23, 2013



Preparation time: 15 minute(s) ~ Cooking time: 15 minute(s) ~ Makes: 6 servings (3 per person)

1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/8 cup oil
1/4 cup fresh lime juice

2 lbs chicken breasts (or your preference)
1/2 teaspoon salt
2 teaspoons minced garlic (or 3 garlic cloves)
1/4 cup roasted red pepper, julienned
1/3 cup pasilla chile, julienned (or 6 oz can green chiles)
1/4 cup yellow onion, julienned
1/3 cup shredded monterey jack cheese
1/2 ounce fresh lime juice
18 spelt flour tortillas
oil (for frying)

Preheat oil to 350ºF.

Combine first 5 ingredients for marinade. Marinate chicken in mixture for at least 2 hours.

Drain chicken well and grill (I use stove top grill) until done. Allow to cool and shred into 1/8 inch by 3 inch pieces.

Place chicken in bowl and sprinkle with salt and minced garlic. Mix well.

Add red pepper, pasilla, onion, cheese and 1/2 ounce lime juice. Mix thoroughly.

To assemble, warm a tortilla on griddle until soft and pliable. If necessary, add a little oil to the pan to help soften the tortillas.

Spoon 2 ounces of chicken filling over tortilla and roll tightly, securing with toothpick.

Deep-fry in preheated oil for 2 minutes or until golden brown and crispy. Drain well.

Serve with salsa.

Recipe adapted from

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