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   MSGID: 1:18/200@fidonet 6691cca0   
   PID: MBSE-BBS 1.1.1 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.1 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chicken Tacos w/Charred Tomatoes   
    Categories: Poultry, Vegetables, Citrus, Chilies   
         Yield: 2 Servings   
       
         2    Plum tomatoes; cored   
         8 oz Boned, skinned chicken;   
              - trimmed of fat   
       1/4 ts Salt   
       1/8 ts Fresh ground pepper   
         2 ts Oil; divided   
       1/2 c  Fine chopped white onion   
         1 cl Garlic; minced   
         1    Jalapeño; seeded, minced   
         2 ts Lime juice   
              +=PLUS=+   
              Lime wedges for garnish   
         2 ts Chopped fresh cilantro   
         2    Scallions; chopped   
         6 sm Corn tortillas; heated *   
       
     Charring tomatoes in a hot, dry skillet makes them smoky   
     and flavorful; in combination with fresh herbs and spices,   
     they elevate this dish from "everyday" to "ta-da!" Serve   
     the tacos with sour cream.   
        
     Heat a medium skillet over high heat until very hot. Add   
     tomatoes and cook, turning occasionally with tongs, until   
     charred on all sides, 8 to 10 minutes. Transfer to a plate   
     to cool slightly. Cut the tomatoes in half crosswise;   
     squeeze to discard seeds. Remove cores and chop the   
     remaining pulp and skin.   
        
     Cut chicken into 1" chunks; sprinkle with salt and pepper.   
     Add 1 teaspoon oil to the pan and heat over high heat   
     until very hot. Add the chicken and cook, stirring   
     occasionally, until it is browned and no longer pink in   
     the middle, 3 to 5 minutes. Transfer to a plate.   
        
     Reduce the heat to medium and add the remaining 1 teaspoon   
     oil. Add onion and cook, stirring, until softened, about 2   
     minutes. Add garlic and jalapeño and cook, stirring, until   
     fragrant, about 30 seconds. Add lime juice, the chicken   
     and tomatoes. Cook, stirring, until heated through, 1 to 2   
     minutes. Stir in cilantro and scallions. Divide the   
     chicken mixture among tortillas. Serve with lime wedges.   
        
     * Wrap tortillas in barely damp paper towels and microwave   
     on High for 30 to 45 seconds.   
        
     Servings: 2   
        
     Eating Well - 31 August 2011   
        
     From: http://www.diabeticconnect.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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   --- MultiMail/Win v0.52   
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
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