Text 21586, 77 rader
Skriven 2012-02-22 22:24:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Chili or chile powder
=============================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> Ever make fajitas with chapatis and yogurt?

 DD> chappatis are near enough to tortillas as makes no never
 DD> minds.

No argument there.
 
 DD> I've never done yoghurt, nor sour cream with fajitas.

As I generally have yogurt OR sour cream on hand but rarely both at
the same item I am guilty of swapping them in all kinds of dishes.
The big tubs just last too long to have both and the small ones are
too dang expensive!

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Bean Tortilla Casserole
 Categories: Mexican, Beans, Casseroles, Tex-mex, Tortillas
      Yield: 10 Servings

      4 c  Water and
      1 lb Pinto beans; dried or
      4    15 oz cans pinto beans
    1/2 c  Onion; finely chopped
      2    Cloves garlic
           Chilies, fresh, minced or
    1/3 c  canned chipotles in adobe
  1 1/2 ts Chicken bouillon
    1/8 ts Cumin; ground
    1/2 c  Vegetable oil
  2 1/2 c  Cooked chicken; diced
     12    8 inch flour tortillas;
           -warmed
  1 1/2 c  Dairy sour cream
  1 1/2 c  Monterey jack cheese;
    Shredded
    1/4 c  Green onions w/tops;
    Sliced

  Mix water, beans, chopped onion and garlic in 4-quart Dutch oven.
  Heat to boiling; reduce heat. Simmer uncovered until beans are
  tender, about 3 hours adding water if necessary. Place half the
  beans, 1/2 cup of bean liquid, the chipotle chiles, bouillon
  (dry), and cumin in food processor workbowl fitted with steel
  blade or in blender container. Cover and process until smooth;
  pour into large bowl. Place remaining beans with just enough
  liquid to cover in workbowl. Cover and process until smooth; add
  to bean mixture in bowl. Heat oil in 10-inch skillet until hot;
  stir in bean mixture. Cook uncovered, stirring frequently, until
  mixture is consistency of cake batter.

  Heat oven to 350 F. Spoon scan 1/4 cup chicken onto half of each
  tortilla; fold tortillas into halves. Arrange in greased 3-quart
  round shallow casserole or rectangular baking dish 13 X 9 X
  2-inches; spoon bean mixture over tortillas. Top with sour cream,
  cheese and green onions. Bake uncovered until hot and bubbly, 15
  to 20 minutes.

  Formatted by Martha Hicks

MMMMM




Cheers

YK Jim


... My beer fridge is full of Yogurt, Coke Zero and Other Stupid Crap.

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