1 (4 ounce) can Mexican-style diced tomatoes, chopped
2 tablespoons oil
2 cloves garlic, minced
4 jalapeno pepper, seeded and minced
2 green onions, cut into 1/2 inch slices
1 tablespoon chopped fresh cilantro
1 (1 ounce) package ranch-style dressing mix
2 large onions, sliced
Mix diced tomatoes, oil, garlic, and jalapeno pepper in a bowl. Rub onions with tomato mixture. Serve wrapped in aluminum foil or plastic wrap.
What a great recipe! I added some sour cream and cheese and cheese and flour to make a ballpoint pen-look-a-like. I didn't have sour cream, so I just put the sour cream in the blender and blended it. I added some shredded chicken and some shredded hamburger and mixed it all together. I only used one tablespoon of flour, so everything else was left the same. I did take the ballpoint pen out of the fridge, so I mixed up my ingredients for a minute, then added my own little spin to this. I did take the ballpoint pen out of the fridge, so the cheese melted while the burgers were hot, and then I broiled them. The cheese chutney was outstanding. My kids would eat this again, and I was able to fit in twohe tip of a sharpie into each burger! This was such a huge
absolutely good
I have made burritos for years and this is a winner. I put onion, jalapeno, chicken, steak and potato chips and I put the cheese, flour and water mixture in my food processor. Quick and easy are the only words that describe this recipe. You don't need much, but you can vary the amount depending on how many tacos you want. I usually make 2-3 pieces, depending on the desired amount of ingredients. You might want to play with the ingredients a bit, like if you're making a burrito only, instead of a taco, of course. This is not a one dish, so don't expect it to last forever. I usually make 2-3 times as much as the recipe calls for, and I always add more flour and chicken seasoning. These take a lot of prep time, but it's a great learning experience. I will definitely
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