1 (8 ounce) can diced green chile peppers
1 cup chopped onion
6 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1/2 teaspoon dried sage
1 teaspoon salt
1/4 teaspoon dried rosemary
1 pinch dried oregano
1/3 cup red wine
1 (3.5 ounce) package instant vanilla pudding mix
Peel chile peppers, onion, garlic, oregano, rosemary, basil, sage, salt and rosemary. Cut red pepper peppers into smaller size pieces. Place pepper rings in bottom of tortilla. Stir together with onion, garlic, oregano, rosemary, basil, sage, salt, rosemary and oregano. Place pesto into eggs and whisk constantly until smooth.
Slice handfuls of chile peppers into 100 squares. Coat each with red pepper sauce. Top with salsa. Spread over tortillas. Cover with marinated tortilla strips. Sprinkle with flour. Top with remaining peppers.
Pour red wine into a large mixing bowl. Add the pudding mix. Mix if necessary, using a mesh spoon to serve. Serve immediately.
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