Archive | March, 2013

Red Eagle Tortilla Wrap-Up 2013

7 Mar

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Though several brands of tortillas in Chicago still beckon to be bent, folded, consumed then reviewed by none other, these inferior flour lunas been granted reprive by my Valentine. A care package of Red Eagle arrived 2/14/13. (True love is not the devil’s daughter X.) Several platas have been lovingly concocted. Free samples follow:

Some kind of amazing black bean tostada/taco thing with Taco Bell verde sauce

In a 450 degree oven layer:

2 Red Eagle Corn Torts

1 slice of smoked turkey

1 smear of homemade black beans (salt/pepper/garlic powder to taste)

Crumbled up queso blanco

¼ avacado mixed with I pkg Taco Bell verde sauce

1 small tomato

Cook ‘till burbling

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Flat Chipolte Chicken/Cheddar/Onion Enchiladas

Stack in order:

1 corn tort (flash fry or no)

1 smear of chipolte/roasted garlic enchilada sauce

1 handfull of grilled chicken breast (olive oil/salt/pepper/garlic powder/rosemary/sage marinade)

1 handfull of shredded cheddar

1 pinch of diced raw onion

Repeat till ingredients or space runs out

Bake uncovered in 350 degree oven for 20 minutes

Top with black olives, sour cream, fried eggs.

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Flat NM Green Chile white queso Enchiladas

Basically the same as the previous stack using roasted garlic green chile sauce and white cheese instead of chipolte and pollo.

Finally….

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Insanely Sabrosa Pico de Grigo/black bean/white cheese crisp

Pico de Gringo

2 roasted jalapenos – diced/seeded

½ onion – diced

1 cucumber – diced

3 Roma tomatoes – diced/seeded

1 handfull fresh cilantro

¼ lime lime juice

Salt

Mix all ingredients together then spread on:

Undocumented Red Eagle Flour Tortilla smeared with black beans and queso blanca/folded and pan fried (dry)