Granny's Yucatan Chicken
6 Burrito Size Flour Tortillas
10 oz. boneless, skinless Chicken Breast
1 (14 oz.) can Black Beans
3 oz. Papaya diced
1 cup White Rice cooked
3 cups Salsa medium hot Sauces Mexican
4 oz. shredded, Cheddar Cheese
1 bunch Cilantro fresh
4 Tbs Vegetable Oil
1 tsp. Garlic fresh ground
1 sliced avocado
1/4 tsp. Cumin ground
Salt & pepper
1 1/2 cup Vegetable Oil
Heat 4 tablespoons of vegetable oil in nonstick skillet; cook chicken until
golden brown. Add garlic and cook an additional minute. Let cook for five
minutes. Dice chicken into small pieces. Add rest of ingredients, except
tortillas, 2 cups salsa and the cilantro. Set aside.
Place 6-7 oz. (3/4 cup) of mixture into middle of one flour tortilla. Roll and
secure tortilla with a toothpick. Roll remaining tortillas and set aside.
Heat 1/2 cup vegetable oil in skillet. Fry rolled tortillas until brown on both
sides.
Puree rest of salsa in a blender with 1/2 cup of water. Season with salt to
taste. Heat salsa and pour over tortillas. Garnish with chopped cilantro, sliced
avocado and serve.
Courage is not the towering oak that sees storms come and go; it
is the fragile blossom that opens in the snow.
- Alice Mackenzie Swaim