Gather the following ingredients:
Extra Virgin Olive Oil
Poblano pepper
Jalapeno pepper
Enchilada sauce
Cheddar Cheese
Chicken - cooked
Tortilla, small
Mexican rice
Refried beans
Large glass pan
Medium pan
Medium sized pot with lid
Small pot
Optional:
Hot sauce
Cut the poblano into long strips and then again into small one inch or less chunks. Fry on a medium heat until done (easily cut in two with spatula). Stir often to prevent overcooking one side.
Cut the jalapenos into small bits.
Place chicken into the tortilla. Fold it and place it into the glass pan.
- Tortillas want to fold along the grain. Make sure you work with the natural fold.
Fill the pan.
Cook for 30 minutes.
Cook the Mexican rice according to the directions. Stir every 7 minutes.
- I use butter instead of oil.
When all 3 items are complete put them on the same plate and serve. Perfection.
Top with your favorite hot sauce for taste.
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