Tuesday, June 03, 2008
This is an easy summertime dinner we like to make in the Smith house. I alter the recipe often depending on what is in my fridge. The basics are
1.Turn the oven to 400 degrees and lay the tortillas directly on the oven racks. Bake until they are browning and crisp (about 5 minutes). Remove. Do another batch depending on how many you will want.
2.In this step you can take as many liberties as you want. Sometimes I do these vegetarian with zucchini, onion, carrots, and yellow squash all finely diced and sauteed.
Last night I cut up a cooked chicken breast we had in the fridge. I added leftover bruchetta tomatoes, diced carrots, and onions. Dice everything into small pieces or shreds. I cooked the onions in a bit of oil along with the carrots until soft. Then I added the cooked chicken, tomatoes, and spices (salt, pepper, cumin).
3.Place the tortillas on a cookie sheet. Top all with some of the veggie/meat mixture. Top with cheese. Add another tortilla on top. Top with more veggie mixture and a final sprinkling of cheese. Put back in the oven until cheese melts.
4. Top with sour cream and guacomole or salsa. Enjoy!!!