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2 T olive oil
1 large onion, diced
3 cloves of garlic, minced
1 large chipotle pepper, seeds removed and chopped
1 tsp cayenne pepper
1 large red bell pepper, seeded and chopped
2 large tomatoes, skins removed and chopped
1 tsp salt
1 tsp fresh ground black pepper
2 tsp ground cumin
Fresh chili peppers, seeded and minced to taste
2 cups of chicken chopped up or 2 cups of cooked beans or 2 cups of raw squash, peeled and cubed.
2 cups of vegetable stock or water
2 cups grated sharp cheddar cheese
4 cups steamed rice
Large fresh tortillas
Hot corn or canola oil for deep frying
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Sauté together:
- 2 T olive oil
- 1 large onion, diced
- 3 cloves of garlic, minced
- 1 large chipotle pepper, seeds removed and chopped
- 1 tsp cayenne pepper
- 1 large red bell pepper, seeded and chopped
- 2 large tomatoes, skins removed and chopped
- 1 tsp salt
- 1 tsp fresh ground black pepper
- 2 tsp ground cumin
- Fresh chili peppers, seeded and minced to taste
Add:
- 2 cups of chicken chopped up or 2 cups of cooked beans or 2 cups of raw squash, peeled and cubed.
- 2 cups of vegetable stock or water
Simmer until everything cooks down to a thick stew, with little or no liquid present and set aside to use for filling later on:
- 2 cups grated sharp cheddar cheese
- 4 cups steamed rice
- Large fresh tortillas
- Hot corn or canola oil for deep frying
Fill tortillas with cooked down mixture, rice and cheese.
Tuck in the ends as you roll up the tortilla.
Secure the flap with a toothpick (so it doesn't burst open as you fry it).
Deep fry until golden brown and then place in a warm oven to keep warm until serving.
Top with green sauce or salsa, sour cream and freshly chopped tomatoes and serve!
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