Tuesday, December 11, 2018

Labels: 2018 , All Recipes , Dinner , Hatch Chile , Mexican Food

Servings: 4

Prep time: 20

Cook time: 20

Ingredients

8 oz Hot New Mexico Green Chile (diced)

1/2 tsp ground cumin

1/4 tsp dried oregano (leaves crushed)

1 pinch red pepper flakes (crushed)

2 cups beef or chicken(shredded)

3/4 cup shredded cheddar cheese (extra)

cheddar cheese (garnish)

3/4 cup shredded Monterey jack cheese (extra)

Monterey jack cheese (garnish)

1/3 cup onion (chopped including tops plus extra)

3 1/2 tbsps. olive oil (extra virgin)

6 flour tortilla (8 inch, homemade or store bought)

cheese (shredded)

Pico de Gallo (garnish)

salsa (garnish)

jalapeno (garnish)

green onion (chopped)

guacamole (garnish)

sour cream (garnish)

Preheat oven 400. Pre-check dinner guest for love of hot and spicy food.
In a fairly large bowl, add the chicken, and all the other ingredients you prepped for the filling. Mix well. Use a spoon to push the ingredients into 6 portions (without removing from the bowl).
Place a tortilla on your prep surface and spoon up a portion of the mix you just prepared. This is going to be about 1/2 cup.
Roll your tortilla from the sides in - then bottom up. If you need to figure this out - search a youtube video on how to.
With a pastry brush, spread some melted butter on the stuffed tortilla and place seam side down on a parchment lined baking sheet. Repeat for remaining tortillas.
Bake for 20-25 minutes until golden brown.
Garnish with lettuce, tomatoes, red onion, diced avocado, sour cream. Sprinkle cotija cheese or another crumbly cheese of your choice. Can't go wrong here.