2 tablespoons milk
1 medium onion, halved
2 tablespoons margarine
1 medium head cabbage, sliced
1 bagel, seeded and sliced
1 (8 ounce) can diced green chile peppers, with liquid
1 (10.75 ounce) can condensed tomato soup
1 teaspoon garlic powder
1 teaspoon paprika, divided
1 teaspoon dried minced onion
1 teaspoon dried oregano
1/4 teaspoon salt
Cook cabbage in boiling water until tender, about 15 minutes. Drain and chop.
Meanwhile, heat 1 1/2 tablespoons margarine in deep-fryer to 375 degrees F (190 degrees C). Remove from heat; add onion slices and brush dry with milk mixture. Stir in cabbage. Sprinkle with 1/4 teaspoon garlic powder and olive oil. Transfer into large bowl.
Pour chicken mixture, turn to coat, and cook about 1 minute. Stir in green chile peppers, canned tomatoes, salt, paprika, oregano, and seasonings. Reduce heat to medium-low. Mix together, transfer, and toss to coat.
Pour sauce into deep-fryer, scraping up all grease. Quickly bring to a boil. Continue to cook about 2 minutes, stirring occasionally. Serve in tortilla with cheese portion.
⭐ ⭐ ⭐