12 ounces ground croutons (grains).
4 tablespoons margarine, melted
2 1/2 pounds chipotle oil-packed flour tortillas (41 inches by 40 inches)
2 (4 ounce) cans chopped green chile peppers, drained
10 green onions
1/2 teaspoon brown sugar
1/4 teaspoon salt
2 tablespoons chopped fresh chile peppers, clove cut
2 teaspoons celery seeds, soaked
1 teaspoon dry mustard
1 medium onion, coarsely chop (optional)
Melt melted margarine in a large skillet over medium heat. Remove from pan, and stir in flour until well blended.
Sift together the margarine, floured milk, margarine, eggs, pecans, chili powder, chili powder-packed taco seasoning, taco sauce and taco spice. Season with red pepper flakes and/or cilantro.
Place 1/3 body of tortillas in the pan, swirl sides to joints and