1 Pre roasted Chicken – Shredded and picked off the bones
1 Green Bell Pepper
1/2 Red Onion
3 Cloves Garlic
1 Pablano Pepper
1 Sm Tomato
3-4 Strips of Red Roasted Bell Pepper (I bought mine in a jar)
1/4 cup olive oil
2 TBsp Real Butter
Juice of 1 Lime
14 Flour Tortillas
Oil for frying
I’m not a huge pepper fan, so I only used maybe a quarter of the Pablano and a quarter of the Green Bell Pepper. I feel a little of these go a long way.
Finely chop the bell peppers, onion, Pablano, tomato and garlic. Heat oil and butter together and add chopped veggies. Cook for about 5 minutes…till onions are translucent. Add shredded chicken and lime juice and let cool to about room temp.
Put about 2 tablespoons of chicken mixture in a tortilla and roll tight. To hold in place put a toothpick through the center. After you have rolled all the tortillas, fry in oil about 2 minutes then turn over for another 2 minutes. When removing from oil place on paper towels to absorb excess oil.
Serve! I topped mine with a Chili Con Queso sauce and served refried beans and homemade guacamole on the side. You can top these with whatever you like…maybe a red chili sauce or a western chili, or maybe even a tomatillio sauce. It’s up to you!