atomicbob
04-21-2005, 08:19 PM
In case you got the munchies, I thought I'd offer up one of my recipes.
Three Boneless, skinless chickie breasts
6 jalepenos
1 tomato
1 sack Shredded colby jack
Some sour cream
8 pack, Big burrito sized flour tortillas
Pace picante (Because I wanted to eat not make picante)
Charcoal
Some hickory chips (With a little pecan throwed in)
Get your fire going good. Make a big enough fire. It should be 18" square or you will be wishing for more fire. Handy time for a beer. Once you got a good bed of coals, put your chicken breasts on and season with salt and pepper. A nice cajun spice would be kick butt here too. Put the whole jalepenos on too. Grill this stuff, flipping the peppers and turning the chicken as needed. The pepper's skin will blister. This is a good thing. It should take about 35-45 minutes for the chicken to cook if your fire is not too hot. If it's making it too brown too fast, then scoot it away from the fire a little ways. The peppers, well, unless you are cooking right over flame (bad) they will do just fine as long as you move them away from the heat when they have a nice roasted look. The skin will be loose. When the chicken is almost done, move it to the side but still in the smoke (add more wood chips now if they have all burnt up). Slice your tomato into fat 3/4" slices. Put it on the fire, right on the hottest spot. Salt and pepper. Let the mater roast some, and this is tricky. They tend to get real soft as they cook. Use a spatula to flip it, the goal being some grill marks and smoky flavor in a not too mushy slice. No matter what you do, you will have to scoop it up with a spatula. They get soft. So, you start pulling this stuff off the grill. The nicely grilled breasts, the blistered and blacked peppers, and the mushy grilled tomatoes. Bring it in the house and leave you fire opened up. It will need to be hot in a minute. Take all the cooked stuff and slice it into pieces. Mince it up good. Don't leave the pepper stems in. But if you like some heat, you don't have to woory about the seeds. Dice it all up in whatever proportion looks attractive to you tase buds. You will have diced chicken, tomatoes and peppers all tossed in a pile. Now take the shredded c heese and put the whole bag in the mix. Use your hands and mix this stuff into a tasty looking gruel. Scoop a scoop on to a tortilla and fold it in half. Make the filling reach out to the edges about 3/4" thick. Yum!! Stay with me on this. It gets better from here. You should have like four folded tortillas now. Maybe a little filling left over. Do whatever you like, add it to what you have (can't be too much) or make another one. Take it back to the grill and sit it on the fire. The goal here is to toast the tortilla and melt the cheese. These bad boys will be kicking on that butt shortly. Toast them up then bring em back in. Top with sour cream, salsa, maybe avacado (which you could also smoke/grill, mine weren't ripe enough for this test fire) and then
YEEHAW BABY!! Sip the finest nectar your beer man has and chow down.
:yaya:
Three Boneless, skinless chickie breasts
6 jalepenos
1 tomato
1 sack Shredded colby jack
Some sour cream
8 pack, Big burrito sized flour tortillas
Pace picante (Because I wanted to eat not make picante)
Charcoal
Some hickory chips (With a little pecan throwed in)
Get your fire going good. Make a big enough fire. It should be 18" square or you will be wishing for more fire. Handy time for a beer. Once you got a good bed of coals, put your chicken breasts on and season with salt and pepper. A nice cajun spice would be kick butt here too. Put the whole jalepenos on too. Grill this stuff, flipping the peppers and turning the chicken as needed. The pepper's skin will blister. This is a good thing. It should take about 35-45 minutes for the chicken to cook if your fire is not too hot. If it's making it too brown too fast, then scoot it away from the fire a little ways. The peppers, well, unless you are cooking right over flame (bad) they will do just fine as long as you move them away from the heat when they have a nice roasted look. The skin will be loose. When the chicken is almost done, move it to the side but still in the smoke (add more wood chips now if they have all burnt up). Slice your tomato into fat 3/4" slices. Put it on the fire, right on the hottest spot. Salt and pepper. Let the mater roast some, and this is tricky. They tend to get real soft as they cook. Use a spatula to flip it, the goal being some grill marks and smoky flavor in a not too mushy slice. No matter what you do, you will have to scoop it up with a spatula. They get soft. So, you start pulling this stuff off the grill. The nicely grilled breasts, the blistered and blacked peppers, and the mushy grilled tomatoes. Bring it in the house and leave you fire opened up. It will need to be hot in a minute. Take all the cooked stuff and slice it into pieces. Mince it up good. Don't leave the pepper stems in. But if you like some heat, you don't have to woory about the seeds. Dice it all up in whatever proportion looks attractive to you tase buds. You will have diced chicken, tomatoes and peppers all tossed in a pile. Now take the shredded c heese and put the whole bag in the mix. Use your hands and mix this stuff into a tasty looking gruel. Scoop a scoop on to a tortilla and fold it in half. Make the filling reach out to the edges about 3/4" thick. Yum!! Stay with me on this. It gets better from here. You should have like four folded tortillas now. Maybe a little filling left over. Do whatever you like, add it to what you have (can't be too much) or make another one. Take it back to the grill and sit it on the fire. The goal here is to toast the tortilla and melt the cheese. These bad boys will be kicking on that butt shortly. Toast them up then bring em back in. Top with sour cream, salsa, maybe avacado (which you could also smoke/grill, mine weren't ripe enough for this test fire) and then
YEEHAW BABY!! Sip the finest nectar your beer man has and chow down.
:yaya: