||Tex-Mex for Two
2 large chicken breast halves, skinned and deboned
1 Tbs olive oil
1 tsp ground cumin
1/4 tsp garlic powder
Salt and pepper
2 burrito size soft flour tortillas
3 Tbs canned chopped green chilies, drained
1 cup shredded cheddar or Jack cheese
2 cup shredded lettuce
1 medium tomato, peeled, seeded and chopped
3 Tbs cucumber, finely diced
3 spring onions, chopped
1 bunch cilantro, minced (leaves and tender stems only)
Oil and vinegar dressing to moisten
1 cup refried beans, heated
1/2 cup guacamole
1/3 cup sour cream
Make 3 diagonal slashes in the chicken breasts on the thick side, turn over, rotate a quarter turn and repeat This allows the meat to cook more evenly so it doesn't dry out. Mix together the oil, garlic powder and cumin and apply liberally to the chicken, working it into the slashes. Grill on high heat until done through, being careful not to over cook. Remove from heat, salt and pepper to taste and allow to cool slightly.
Toss together the lettuce, tomato, cucumber onion, cilantro and dressing, Set aside.
Moisten the tortillas with a bit of water and place on a nonstick cookie sheet. Cut the chicken into small, bite size pieces and place meat on one half of each tortilla. Distribute the green chilies on top of the chicken and fold the tortillas in half, butting the long sides of the two tortillas together on the cookie sheet. Evenly spread the cheese on top. Remoisten edges if they have dried out. Bake in a hot oven until heated through and cheese is melted.
On 2 large plates serve the chicken tortilla fold-over, the salad and the refried beans. Garnish with dollops of guacamole and sour cream.
Yield: 2 Servings