This recipe is my best attempt to recreate the dish by the same name from On The Border restaurant. There's room for improvement in my reverse-engineering skills, but I personally like my version better than the original. The ingredients listed below are aimed at making dinner for two, as I do. Tonight I plan to serve it with red cabbage slaw and a side of seasoned black beans.
Ingredients
2 large flour tortillas
1/2 tbs olive oil
1 avocado, sliced
1/2 red bell pepper, sliced
1/4 red onion, sliced
1/2 cup Morningstar chik'n strips (or Tofurky or Gardein)
1 jar or can chipotle sauce (my favorite is San Marcos brand)
1/2 cup cheddar and pepper jack cheese blend, shredded
1 cup red chile pesto
Directions
Lightly sauté red onion, red bell pepper, and chik'n strips in as little olive oil as possible. Add 1/2 cup chipotle sauce and mix until heated through. Wrap half of mixture, cheese, and avocado slices in each tortilla, and grill in a skillet (no oil) over medium heat until lightly toasted and golden brown. Serve with red chile pesto on the side.
Skip the cheese if you want to make it vegan.
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