s2 jalapeno peppers
1 clove of garlic
4 large red tomatoes
2 chicken breats, cooked and pulled
1 cup of Parmesan cheese, shredded
1 head of Iceberg lettuce, washed and shredded
1 red onion
Olive oil
12 oz. sour cream
10 flour tortillas, warmed
Use our fresh-picked tomatillos and tomatoes
1 lb fresh tomatillo s
2 jalapeno peppers
1 clove of garlic
4 large red tomatoes
2 chicken breats, cooked and pulled
1 cup of Parmesan cheese, shredded
1 head of Iceberg lettuce, washed and shredded
1 red onion
Olive oil
12 oz. sour cream
10 flour tortillas, warmed
Boil tomatillos with jalapeno peppers until soft, remove from liquid. Blend in food processor, adding garlic. Blanch and peel tomatoes; cut into cubes.
In small frying pan, heat 1-2 tablesspoons of olive oil, add sliced red onion. Add tomatoes cubes. Cook until onions are translucent. Add blended tomatillo, pepper and garlic mixture. Simmer 10 minutes. Add salt and pepper to taste.
Assemble ingredients on tortilla shell (chicken, cheese, sauce, lettuce, and sour cream). Lightly fry in hot oil on both sides. May also be served without frying. Serve topped with salsa or guacamole.