Subj : St. Chad 03
To   : All
From : Dave Drum
Date : Mon Mar 01 2021 13:02:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Picado (Like Carlos O'Kelly's)
 Categories: Poultry, Vegetables, Dairy, Herbs, Cheese
      Yield: 4 Servings
 
     32 oz Chicken; boned
      1 lg Tomato; diced very small;
           - drained, juice reserved
      6    Green onions; sliced very
           - very thin, white and green
           - separated
      1 sm Bell pepper; fine dice
     16 oz Shredded Monterey jack
      8 oz Dairy sour cream
    1/2 c  Butter
    1/4 c  Butter
    1/2 ts Salt
    1/4 ts Pepper
      1 c  Milk
    1/4 ts (ea) salt & pepper
      1 c  Milk
    1/2 tb Fresh garlic; minced
      2 ts Cornstarch
           +=MIXED WITH=+
      2 ts Water
     12 sm (6") tortillas; 3 per person
 
  Preheat oven to 350ºF/175ºC
  
  PREPARE SAUCE: Combine milk, 1 stick of butter, salt,
  pepper, minced garlic & sour cream in skillet over medium
  to medium low heat.
  
  Stir and heat till sauce starts to boil. Transfer sauce to
  blender and puree sauce till smooth. Transfer back to
  skillet and continue to heat till boiling.
  
  Add cornstarch mixture and stir till thickened. Add tomato
  juice from diced tomatoes and stir. Transfer back to
  blender to Puree. Cover and set aside.
  
  PREPARE CHICKEN: Slice chicken into pieces no bigger than
  one inch.
  
  Melt 4 TB of butter in skillet over medium heat, Sauté
  green onions and chicken. Add water and butter to ensure
  chicken does not crisp or get dry.
  
  For best results lower temperature, cover and cook slowly.
  Cook till chicken is completely done.
  
  BAKE THE PICADO: On oven safe plates, arrange chicken
  without allowing pieces to touch each other. (this may
  take several plates).
  
  Cover chicken with Picado sauce (3/4 covered)
  
  Cover entire mixture with heavy layer of Monterey Jack
  cheese and sprinkle diced tomatoes and scallions (green
  part of green onions sliced thin) over top of cheese.
  
  Bake in oven at 350ºF/175ºC until all cheese is melted
  completely.
  
  Remove from oven just before it begins to turn a light
  golden color. Cheese still needs to be white.
  
  Prepare tortillas during baking (warm in microwave by
  placing wax paper between each tortilla stacked on a
  microwave safe plate for 1 to 3 minutes on high - covered)
  
  Serve fresh and hot from oven.
  
  Each tortilla should contain 2 to 4 Tsp of Picado
  
  Add any desired toppings (guacamole, tomatoes, lettuce,
  salsa, etc.)
  
  Roll tortillas and eat.
  
  Best if served with refried beans (with sausage) and
  Spanish Rice.
  
  Thank you to Chad Agler from Topeka, Kansas
  
  Recipe from: http://www.food.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Salt is basically cocaine for the palate.
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