Mexican Bowls

After making the Huevos Rancheros, Jeff and I decided to play with the idea of using tortillas as cups or bowls...

What you will need...

• 3 chicken breasts
• 2 tbsps chili powder
• 2 tsps cumin
• 1 red pepper, diced
• 1 green pepper, diced
• 1/2 large onion, diced
• 2 tbsps hot sauce
• 1 1/2 cans black beans, drained and rinsed
• 1 can diced tomatoes with green chilis, drained
• 1 1/2 cup salsa
• about 1 tbsp fresh cilantro, chopped
• 1 cup shredded marble cheddar (or cheese of your choice)
• 1 tbsp butter, melted
• 12 whole wheat flour tortillas
• salt
• sour cream

Slow cook the chicken breasts, onion, peppers, 1 tbsp chili powder, 1 tsp cumin, and 1 tbsp hot sauce in your Crockpot for about 5 hours (note: add about 1/3 cup water).  When chicken is tender, shred the chicken in a bowl and add the remaining hot sauce, chili powder, and cumin.  Drain the peppers and onions out of the crockpot and add to the chicken along with 2 tbsps of the cooking liquid.  Mix the beans, diced tomatoes, 1 cup salsa, cilantro, and 1/2 cup of the cheese into the bowl set aside.  Preheat the oven to 400*.  Cut the edges off the tortillas, brush each side with a bit of the butter, and salt each side.  Fold to make cups in a muffin pan (note:  I also butter the bottom of the pan to make sure the tortillas don't stick).  Fill the cups, top with remaining salsa, and bake uncovered for 10 minutes.  Remove, top with the remaining cheese, cover, and bake about 12 more minutes.  Top that with a bit of sour cream and more hot sauce if your feeling crazy...YUM-OLA!!!

Sides to think about...we had Mexican rice, a vegetable mix, and some mango.

How many can eat...makes about 12 bowls.