BobBrisket
Moderator
So, what do you do with a bunch of leftover grilled chicken legs......make flautas!!!:grin:
Started out here:
I added a few little twists to the cole slaw. I really like the lime infused Mayo. Also added some dill, and celery seeds.
Salsa started with some Thai, Fresno, Chihuacle Rojos, and what I think are a hybrid of the Fresnos and Chihuacle (orange pods) all from last year's garden.
All into the skillet with some oil, maters, onions, garlic and then from there into the blender with some mater sauce, cilantro, salt, pepper and a little bit of beer.
SALSAAAAAAAA!
The sopa! A few of my secret ingredients revealed!:wink:
QUESO!!!
I found these. Torts made for flauta making. They weren't that great. Kinda dry. I had to give the quick dip in the hot oil to soften them for rolling.
In the hot tub:
Crispy, Crunchy!
Time to eat!
Thanks for looking and thanks to Tony and Maribel for the ideas and inspiration!!:wink:
Bob
Started out here:
I added a few little twists to the cole slaw. I really like the lime infused Mayo. Also added some dill, and celery seeds.
Salsa started with some Thai, Fresno, Chihuacle Rojos, and what I think are a hybrid of the Fresnos and Chihuacle (orange pods) all from last year's garden.
All into the skillet with some oil, maters, onions, garlic and then from there into the blender with some mater sauce, cilantro, salt, pepper and a little bit of beer.
SALSAAAAAAAA!
The sopa! A few of my secret ingredients revealed!:wink:
QUESO!!!
I found these. Torts made for flauta making. They weren't that great. Kinda dry. I had to give the quick dip in the hot oil to soften them for rolling.
In the hot tub:
Crispy, Crunchy!
Time to eat!
Thanks for looking and thanks to Tony and Maribel for the ideas and inspiration!!:wink:
Bob
Last edited:
