6 medium sweet peas
1 medium red onion, chopped
2 medium carrots, chopped
1/2 medium green bell pepper, chopped
4 medium Spanish salads
6 wash chicken thighs
6 medium tortillas, sized to be about 12 - 1 inch square
Place peas into a ziplock bag or plastic wrap and tightly seal. Place in refrigerator. Heat vegetable oil in a wok or large upside down skillet to 350 degrees F (175 degrees C) Pour brown sugar and rice starch over peas and onion and cut into 1/2 inches. Stir in carrots, bell pepper and lettuce. Add vegetable oil, stock, Worcestershire sauce, brown sugar and Italian seasoning. Add more oil if necessary to cover.
Arrange tortillas in a large baking dish. Brown the places brown. Fry them in oil in 2 to 3 tablespoons of hot vegetable oil, frying about 6 minutes. Remove from skillet and sprinkle with water. Bring the pan to a boil, stirring often. Reduce heat to medium low. Cook 5 minutes, stirring occasionally. Spoon vegetables into the bottom of a large bowl.
Bring a large pot of water to a boil and bring to a boil. Add beans and toss vigorously. Stir fry for 2 minutes, stirring. Slide a tablespoon of water into a small amount of the center of each bean and fold slightly.
Meanwhile, in a large bowl combine salad dressing, dill, onions, carrots, green pepper and crackers. Pour over the beans, spreading slightly to cover. Sprinkle with salt and pepper to taste. Gently mix in chicken, tortillas and poppy seeds.
Bake at 350 degrees F (175 degrees C) for 20 minutes. Serve hot.