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Mexican Southwest Chicken Tortillas1 8
Nb persons: 0
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| 1 8.5 pouch microwaveable basmati rice. 3/4 C mayonnaise. 1/3 C buttermilk. 1/4 C fresh cilantro 1 canned chipotle chile in adobo sauce, seeded 2 T fresh lime juice 1 tsp sugar 1/2 canned adobo sauce | |
| 1/2 tsp | cumin 1/2 tsp salt. 2 C chopped cooked chicken 1 15 oz can black beans, drained and rinsed |
1/4 C chopd scallions 6-12 tortillas, grilled or warmed 3/4 C salsa 3 oz shredded Mexican 4-cheese blend
Microwave rice. Transfer to large bowl and fluff with fork. Set aside
Process mayonnaise, milk, cilantro, chipotle chile, lime juice, sugar, adobo sauce, cumin and salt in a blender or food processor until smooth.
Gently stir chicken, beans, scallions and 3/4 cup mayo mixture into rice. Spoon about 1/2 C chicken mixture into each tortilla. Top each with 1 T salsa and 1 T cheese. Service with additional mayo mixture.
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