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peconic
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Joined: 02/01/04
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Loc: Basking Ridge, NJ Southold, NY...
Re: Chicken Tortilla [Re: Carol_Hill]
      #1002375 - 05/03/09 02:19 PM (173.70.202.81)

any recipe is just a guideline to be played with to your own tastes & preferances...
there are very few recipes I get that I don't adjust to our own tastes...

--------------------
Life with my wife... It's not just a marriage, It's an Adventure!
"Only Sailors Get Blown Offshore" <*}}}><{


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Kimmers
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Joined: 01/19/01
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Re: Chicken Tortilla [Re: Carol_Hill]
      #1005563 - 05/11/09 06:20 PM (70.126.103.207)

Sorry Carol, I haven't been online for a few days.

Regarding the olives, skip them altogether as they really don't make that much difference.

I would say that it will take about 30 minutes at 350 degrees to make it bubble.

Enjoy!

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Kimmers


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Carol_HillAdministrator
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Re: Chicken Tortilla [Re: Kimmers]
      #1005572 - 05/11/09 06:38 PM (68.247.168.14)

Kimmers--I already made it last week. About 30 minutes is about right. I made a half recipe, as it was way too much for us, and put in onions and peppers instead of the olives. When I heated up the leftovers the next night, I threw 1/2 can of tomatoes with garlic, thyme and oregano over top for some extra liquid and actually liked it better, as I'm a big tomato person. Next time I will probably throw in a whole can of tomatoes before I put the cheese on top. Will definitely make it again though, as it's very easy to put together!

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Kimmers
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Re: Chicken Tortilla [Re: Carol_Hill]
      #1005586 - 05/11/09 07:03 PM (70.126.103.207)

Glad you liked it. Another trick is, if you have left-overs, add a few eggs to it and bake it in the over for about 30 minutes at 350 degrees or until the eggs are cooked and serve it with salsa, toast and fruit for breakfast. DON'T FORGET THE BLOODY MARYS!!!

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Kimmers


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Carol_HillAdministrator
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Re: Chicken Tortilla [Re: Kimmers]
      #1005601 - 05/11/09 07:29 PM (68.247.168.14)

That sounds really good for a breakfast for company!! I don't do bloody mary's myself, but Eric does.

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MelissaG
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Re: Chicken Tortilla [Re: Carol_Hill]
      #1005746 - 05/12/09 08:00 AM (204.210.171.42)

Quote:

Carol_Hill said:
OK, should have said, don't like olives at all! I think I'll go with onion and green and red peppers, for more color.. I have the chicken cooked, just trying to figure whether to have for dinner tonight or tomorrow. Think I'll go with tomorrow, as it seems really easy to throw together.




I was thinking maybe some black beans? And Mexican corn....OMG......YUMMY!!!!!!

--------------------
Melissa





Edited by MelissaG (05/12/09 08:01 AM)


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peconic
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Joined: 02/01/04
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Loc: Basking Ridge, NJ Southold, NY...
Re: Chicken Tortilla [Re: MelissaG]
      #1005748 - 05/12/09 08:05 AM (98.109.126.174)

Mexican Corn!
Yummm...

I just like the Mex. Corn from a vaccuum sealed can by Green Giant (I think?)... it's crispy & very sweet, with multi color peppers...

--------------------
Life with my wife... It's not just a marriage, It's an Adventure!
"Only Sailors Get Blown Offshore" <*}}}><{


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Carol_HillAdministrator
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Re: Chicken Tortilla [Re: peconic]
      #1005750 - 05/12/09 08:15 AM (68.247.168.14)

I have a recipe I've made a couple of times which has shredded chicken, black beans, etc., will have to look it up and type it in.

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peconic
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Loc: Basking Ridge, NJ Southold, NY...
Re: Chicken Tortilla [Re: Carol_Hill]
      #1005811 - 05/12/09 10:00 AM (98.109.126.174)

Quote:

Carol_Hill said:
How are you cooking the chicken?? Is it grilled??? I just assumed that maybe you were microwaving it or something?? If it's grilled, I could see where it would add to the taste..




Carol, try using my recipe for Foolproof Crispy Baked Chicken...
It's easy, very crispy skin, very moist meat, lower(?) fat (most drips into the water bath), and easy cleanup... and the recipe never fails...

--------------------
Life with my wife... It's not just a marriage, It's an Adventure!
"Only Sailors Get Blown Offshore" <*}}}><{


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nibs
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Joined: 08/21/03
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Re: Chicken Tortilla [Re: Kimmers]
      #1005960 - 05/12/09 02:18 PM (12.10.219.165)

Yummy-this is a wonderful recipe-I used to make it a lot, but have sort of forgotten about it the past few years. Thanks for the reminder. By the way, I thought that the reason to leave the skin on the chicken while cooking is to keep it moist?

--------------------
nibs


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