Day 3 of Mex it up. And, 66 years ago I was born. Gird your loins, and look out world!! But, I have learned how to behave in public (tho I have heard that people say there is no evidence of that - wha wha wha). This one will fill and satisfy your HUNGRY crew!!
(serves 4)
2 T. EVOO
1 small sweet* onion, chopped
2 cloves garlic, chopped
1 T. taco or fajita seasoning (or just add cumin and chili powder*)
1 14.5 oz. can chopped tomatoes with green chiles
1 cup converted long-grain white rice
3 cups of water
2 cups shredded rotisserie chicken, skin removed
2 cups shredded 4* Mexican cheeses (about 8 oz.)
1/2 cup fresh cilantro, roughly chopped, plus more for topping
Kosher salt
6 corn tortillas, cut into quarters
Sour cream, guacamole*. sliced black olives*. and pickled jalapenos, for topping
Heat the oil in a large nonstick ovenproof skillet over med.-high heat. Add the onion and cook until slightly softened, about 2 mins. Add the garlic and taco seasoning and cook stirring occasionally, until the garlic softens, about 1 min. Stir in the tomatoes, rice and 3 cups of water. Bring to a boil, then cover and reduce the heat to med. low. Cook until rice is tender, about 20 mins. Preheat the broiler. Remove the skillet from the heat and stir in the chicken, 1 cup of cheese, the cilantro and 1/2 t. salt. Arrange the tortillas on top to cover and sprinkle wit the remaining 1 cup cheese. Broil until the cheese melts, 2-3 mins. Top with the sour cream, guac., black olives, and jalapenos.
My goal today:
Start with God
Stay with God
End with God!
I get to go out to lunch, to Molbaks to get more stuff for my balcony farm, and to dinner at the Beach House Grill. Steak and a friend egg on charred leeks for breakfast. YAY. I WILL have FUN today!!!
Love,
Machete Milletti
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