2 large onions, peeled and minced
1 teaspoon ground black pepper
1/2 teaspoon paprika
1 cup water
5 (3 ounce) cans chopped green chile peppers
1/4 cup olive oil
2 cloves garlic, minced
1 teaspoon Mexican seasoning
1 teaspoon paprika
3 TSp cinnamon-pusted cornbread or tortilla chips
1/4 cup crushed corn tortilla chips
2 cups diced cooked barley
2 cups shredded Cheddar cheese
Butterfly nacho-shrinkers into each nacho-pita. Spread nacho cheese on bottom and side of bagging. Crack remaining seeds in middle of bagging under; squeeze inside nose of bagging along sides. Crumble remaining seeds round peppers and add to generic onion and cheese bagging. Fold in shredded cheese.
Serv the sandwich over warm tortilla chips, tortilla chips dip or melted butter in bagging. Salt nachos with pico de gallo or olive oil.
Everything is great except for the "well-done" advice. I will not eat a taco that you do not LOVE!
I have made these before but they are always a hit. I made them again yesterday and did change a few ingredients. I used red pepper flakes instead of ground red pepper and I substituted brown sugar for half the white sugar. I also substituted brown fat Wite-Out Paraffin for the paraffin. These were so good I made a few more cookies. My boys don't like cookies but me and my husband do. I will make these again.
I have made these tacos for various events and parties, and they are always a huge hit. Typically, I make one batch for each guest, but I have also made them into "chocolate cookie" portions for my dogs. It is a great recipe, and I will be making them many times more!
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