![]() ![]() Calories = 1 serving (1/4 of the recipe).Fill the tortillas and fry them in a pan just before serving. You can store the filling for up to 3 days in the fridge or freeze it for 6 months. Storage: This recipe is perfect to make ahead but make sure to store the filling and tortillas separately or the tortillas will be soft and mushy (they will absorb the moisture from the filling).Grill the chicken, covered, for 2 to 3 minutes per side. When you’re ready to eat, preheat the grill to high. Deglaze the pan with a little water, scraping up the brown bits, and continue cooking until the vegetables are caramelized and tender. I haven’t tested this recipe with store-bought seasoning so please if you’re using it add a little less at the beginning, then taste when the chicken is cooked through and adjust to your taste – add more if needed. Cook over medium-high heat until they start to brown.what would be also great: guacamole or pico de gallo. ![]() we also like this yogurt lemon garlic dip: 3/4 cup plain yogurt, 1 clove garlic, 1 tablespoon lemon juice, salt, and pepper to taste – stir in a bowl until combined.if I want to serve it with something, my condiment of choice is this easy blender salsa: mix all the ingredients in a blender/food processor until just a little chunky: 1 can crushed tomatoes (14 oz/400ml), 1 handful fresh cilantro, 1/4 teaspoon cumin, 1 large clove garlic, 1 deseeded jalapeno or some hot pepper flakes to taste, 2 tablespoons lime juice, 1 teaspoon brown sugar, 1 small white or yellow onion, salt, and pepper to taste.you can eat it on its own – it’s really good. ![]()
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