Yield: 4 Servings
Measure | Ingredient |
---|---|
4 \N | Filets beef tenderloin or boned and skinned chicken breast halves |
3 tablespoons | Olive oil |
4 \N | Corn tortillas |
4 slices | Monterey Jack cheese |
3 cups | Tomatillo Chipolte sauce (see recipe) |
½ cup | Cilantro; chopped |
Date: Thu, 11 Apr 1996 19:50:47 -0400 From: JoniRB@...
Recipe By: JRB & Mark Miller--COYOTE COOKBOOK Heat oil over high heat in skillet, saute beef or chicken till just done.
Soften tortills in hot oil, and place on 4 plates. Put beef or chicken on top, with cheese slice on top of that. Broil briefly till cheese melts.
Surround meat with about ¾ cups of sauce, covering the tortilla. Sprinkle with cilantro
CHILE-HEADS DIGEST V2 #291
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .