In two shakes or more!
If you are looking for an easy dish, this will really satisfy you. Just the right blend of spice without blowing your top off.
1 pound grilled chicken breasts – I usually make this with left over grilled chicken – sliced into strips
2 teaspoons Wow-A Chihuahua
1 sweet onion – slice into rings and saute’ until slightly caramelized
1 bag of shredded Mexican cheeses
2 Cuban L peppers – washed, sliced, seeds removed and saute’
Saute onions and Cuban L peppers until slightly caramelized. Add chicken and stir until warm through.
Nuke tortillas for 40 seconds until warm and pliable.
Add chicken mixture to tortillas and add 2 spoonfuls of the cheese and fold over. Place tortillas on a cookie sheet and top with remaining cheese. Warm in 350 oven for about 8 minutes until cheese melts.
Serve with garnish of sliced avocado, salsa and sour cream on the side.
Made this on a recent kayaking trip in Naples, Florida. A group of high school friends camped and kayaked in the mangroves and it was spectacular. If you are looking for a peaceful getaway, check out Kayak Southwest Florida and guide Cynthia Gilbert. Back to the fantabulous guacamole.
3 ripe Hass avocados – chopped
6 pitted dates - finely chopped
1 medium ripe tomato – diced then squeeze out liquid in paper towel
1/2 diced red onion
1-1/2 teaspoons Far Out Feather Dust
1/4 teaspoon ground cumin
1/2 juice of lime
2 tablespoons chopped cilantro
2 cloves minced garlic
Toss all ingredients together except avocados, then fold in avocados and mix gently until combines. Put in a glass bowl with plastic wrap, making sure the wrap covers the surface of the mixture (prevents discoloration). Chill for 2 hours or overnight.
Serve with tortilla chips and enjoy the compliments.