Cliff Bartlett
R.I.P. 5/17/2021
I've been wanting to make these for a while. Finally got around to it over the weekend. Here's the cook.
Used 5" corn/flour blend tortillas to make the cups.
Sprayed a little oil on them and got on grill.
In about 10 minutes they were toasted nicely.
Made a really tasty marinade for the boneless, skinless chicken thighs. Minced garlic, lime juice, oo, chili powder, cumin, paprika, salt, dried oregano and pepper. Bagged and let sit for a couple of hours. Got them going on the grill.
Shredded the chicken and mixed with a cup or so of salsa.
Bottom layer of refried beans.
Then the chicken mixture.
Topped cups with Mexican style cheese blend.
After about 10
Used 5" corn/flour blend tortillas to make the cups.
Sprayed a little oil on them and got on grill.
In about 10 minutes they were toasted nicely.
Made a really tasty marinade for the boneless, skinless chicken thighs. Minced garlic, lime juice, oo, chili powder, cumin, paprika, salt, dried oregano and pepper. Bagged and let sit for a couple of hours. Got them going on the grill.
Shredded the chicken and mixed with a cup or so of salsa.
Bottom layer of refried beans.
Then the chicken mixture.
Topped cups with Mexican style cheese blend.
After about 10