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Recipe by: kapitolina
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See below ingredients and instructions of the recipe
4 c Water; * 1/2 c Vegetable Oil
1 lb Pinto Beans; Dried, * 2 1/2 c Cooked Chicken; Diced
1/2 c Onion; Finely Chopped, 1 Med 12 ea Flour Tortillas; ***
2 ea Cloves Garlic 1 1/2 c Dairy Sour Cream
1 x Chiles; ** 1 1/2 c Montery Jack Cheese;Shredded
1 1/2 ts Chicken Bouillon; Instant 1/4 c Green Onions w/Tops; Sliced
1/8 ts Cumin; Ground
* Four 15 oz cans of pinto beans may be substituted for the water
and ** You should use 1/3 to 1/2 cup of canned chipotle chiles in
adabo *** Tortillas should be 8-inches in diameter and be warmed. Mix
water, beans, chopped onion and garlic in 4-quart Dutch oven. Heat
to boiling; reduce heat. Simmer uncovered until beans are tender,
about 3 hours adding water if necessary. Place half the beans, 1/2
cup of bean liquid, the chipotle chiles, bouillon (dry), and cumin in
food processor workbowl fitted with steel blade or in blender
container. Cover and process until smooth; pour into large bowl.
Place remaining beans with just enough liquid to cover in workbowl.
Cover and process until smooth; add to bean mixture in bowl. Heat oil
in 10-inch skillet until hot; stir in bean mixture. Cook uncovered,
stirring frequently, until mixture is consistency of cake batter.
Heat oven to 350 degrees F. Spoon scan 1/4 cup chicken onto half of
each tortilla; fold tortillas into halves. Arrange in greased 3-quart
round shallow casserole or rectangular baking dish 13 X 9 X 2-inches;
spoon bean mixture over tortillas. Top with sour cream, cheese and
green onions. Bake uncovered until hot and bubbly, 15 to 20 minutes.
English celebrity chef also known as The Naked Chef. BBC food television shows.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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