Filled Tortillas
Chicken-filled tortillas are embellished with lettuce, chiles, tomatoes and a piquant onion-radish mixture.
Ingredients
- 1 med onion, thinly sliced
- 4 radishes, thinly sliced
- 2 T vinegar
- 1 T orange juice concentrate
- 6 drops red pepper sauce
- 1/2 t salt
- Flour Tortillas
- 2 C Refried Beans
- Oil
- 2 C shredded lettuce
- 2 C shredded cooked chicken
- 2 jalapeno chiles, thinly sliced
- 2 med tomatoes, sliced
Instructions
- Mix together onion, radishes, vinegar, orange juice concentrate, pepper sauce and salt in glass or plastic bowl.
- Cover and refrigerate 30 minutes.
- Drain.
- Prepare Flour Tortillas as directed in recipe for 6-inch tortillas except divide dough into 6 equal parts.
- Carefully split each tortilla, using knife, to form a pocket.
- Spread about 2 tablespoons Refried Beans in each pocket and press gently to close.
- Heat oil (1 1/2 inches) in 4-quart Dutch oven to 365F.
- Fry tortillas, one at a time, in oil until crisp and golden brown, about 1 minute on each side.
- Drain.
- Top each with lettuce, onion mixture, chicken, chiles and tomatoes.