Remember when I had five egg yolks left over from the Pavlova? Well, I found a use for them and ended up with another recipe to move to the front of the recipe box under 'Favorites.' The result was even better than I imagined -- great texture, a firm 'blanket' of cheese and egg, and absolutely delicious. I served mine with brown rice and kidney beans. (My daughter says I need more reds in my plating.)
There was a special on chicken parts, earlier in the month, and I stocked up on leg sections. Turned out, I was too lazy to separate them into individual packages, so decided to just roast them all and then shred them for freezing in 8oz. packages. Just in time for the next recipe!
Chicken Tortillas in Egg and Cheese Blanket
8 oz roasted chicken (dark or white meat)
1 medium onion, chopped
2 large garlic cloves
1 small carrot, finely chopped
2 banana peppers, finely chopped
4 oz. minced kernel corn
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon chervil
1/2 teaspoon cayenne pepper
1/2 teaspoon ground stevia
1/3 cup bread crumbs
salt to taste
1 cup Mexican shredded cheese mix
1 cup hoop cheese (mild cheddar)
5 egg yolks (my leftovers) OR
2 large eggs (5 Tablespoons beaten egg)
1 tablespoon corn starch
1/2 teaspoon baking powder
8 flour tortillas
Directions: Combine roasted chicken through salt to taste in large mixing bowl; combine cheese through baking powder in separate bowl.
Preheat solar oven. (Conventional oven - 275F)
I forgot to measure the actual amount of mixture to place just above center of tortilla, but it should look like this:
Fold sides toward center, then top down, and bottom over top. If you zap in the microwave for 10 seconds, tortilla will fold without cracking. Place seam side down in roasting pan. Cover with cheese mixture.
Bake in solar oven 60 - 70 minutes or until toothpick inserted in 'blanket' comes out clean. This will look more cakey than saucy, which is why I called it a blanket. But, the texture is light and the whole thing was absolutely scrumptuous. The stevia removes the harshness of the pepper without taking away the bite -- sort of the way chocolate removes the bite from chili. Isn't this pretty!
It cuts clean and would make a great appetizer, too, because it slices clean and keeps its shape.
My sister loved it the way it turned out, but my friend said she could have had it even hotter, so don't be afraid to punch it up, if you like it hot.