Seasoned black beans or pinto beans can substitute for the chicken. Summer squash can be substituted for zucchini. Vegetables can be roasted instead of grilled.
Ingredients
- 3 or 4 small zucchini (about 7 inches)
- 4 or 5 red or yellow bell peppers
- Vegetable or olive oil
- 3½ to 4 cups cooked chicken
- 2 tablespoons fresh lime juice
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon black pepper
- ⅛ teaspoon ground red pepper
- 8 ounces sharp cheddar cheese, cheese of choice
- 8 large tortillas
- Green or red salsa
- Pico de gallo
- Sour cream
- Cilantro
Preparation
• Cut zucchini longways in thirds. Seed peppers and cut them in large chunks. Brush or toss to coat with oil. Place vegetable pieces on a hot grill and cook until dark brown and soft. When cooked, slice the zucchini slices in 3 long strips. Pepper pieces should be 1 by 3 inches or so—you can tear them as you need to.
• In a wide bowl or pie pan, combine chicken with seasonings. Grate cheese.
• In a medium nonstick frying pan over medium-high heat, warm the tortilla for 30 seconds. If you have a gas stove, you can do this directly on the flame.
• Spray a 9- by 13-inch pan with cooking spray.
• Place ⅓ to ½ cup chicken mixture on across the center of the tortilla and top with about ¼ cup of cheese. Add 3 strips of zucchini and several pieces of pepper. Fold in the sides of the tortilla and roll it to enclose the filling. Repeat with remaining tortillas.
• If you like, cover the tortillas with 2 cups red or green salsa. Bake at 350° for about 30 minutes, or until heated through. You may also bake them on a covered grill. The pan may blacken but it will wash up fine. Serve with pico de gallo, sour cream, cilantro, etc.
