From our friends at El Encanto in Cave Creek, Arizona comes a favorite for Cinco de Mayo. Celebrate the 149th aniversary of the Mexican defeat of the French army in Texas. It was the last time any nation had a successful invasion on Amerivcan soil.
Alright there's your history lesson for the day, onto the good stuff.
1 green pepper
1 red pepper
2 lbs boneless chicken breasts
1/3 teaspoon chili seasoning mix
1/4 teaspoon ground cumin
1/4 clove garlic
garlic, salt, pepper hot sauce (to taste)
2 cups vegetable oil
0.5 (8 ounce) package cream cheese
1/2 cup sour cream
1/4 cup half-and-half
1 teaspoon chopped garlic
1 cup grated monterey jack and cheddar cheese
Directions:Prep Time: 15 minsTotal Time: 45 mins
1Dice your peppers, onion,and the chicken.
3Cook in a saucepan until vegetables are soft and the chicken is fully cooked.
4Remove from heat.
5If you have a deep fryer start to heat it up.
6If you don't, use a big pot and heat the 2 cups of vegetable oil.
7You will be deep frying!
8(Tip:Flour tortillas are easier to work with when they are warm)
9Fill the tortillas with the chicken mixture and roll.
10(Tip: You might want to use tooth picks to keep the tortillas closed in the deep fryer).
11Place the filled tortilla in the deep fryer until crispy and brown.
12When done place on a paper towel to soak some of the grease.
13Put the finished tortillas in a baking dish large enough to fit all 12; set aside.
14Preheat oven to 325°F.
15To make filling: In a blender, Put the cream cheese, sour cream, half& half, garlic, and Jalapeño blend until creamy.
16Spoon the mixture over the tortillas, until covered sprinkle cheese on top.
17Bake in oven until the cheese has melted.
18Great with Mexican rice!
Feel free to share some of your own.