Serves: 4
Total Calories: 856
1. Prepare the chicken and the onions. Then, with a sharp knife, slit a pocket along one side of each tortilla by sliding the knife blade in an arc to create a space of about 2 1/2 inches inside the tortillas. Spread about 1 tablespoon of mashed beans inside the pocket. Add 1 or 2 egg slices. Press closed.
2. Heat the oil over medium heat in a medium nonstick skillet and fry the filled tortillas until barely browned and stiff, 3 to 4 seconds on each side. Drain on paper towels. Transfer two tortillas to each of four plates. Top each panucho with 1/4 of the shredded chicken and pickled onions. Serve at once.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Yucatán Chicken and Bean Tortilla Snack recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
