I cannot say that any one recipe inspired these. With low carb and gluten free in the same household, using tortillas requires a little forethought. I got it into my head to make something like this, so I did. The day I made them for the first time, I was going to open a can of black beans to add some, and I happened to be at the store and noticed, for the first time, the FILLO’S brand of Beans and Sofrito. There are six varieties. This stuff (well, except for the salt) is perfect. I’ve used the Black Bean and the Mayocoba, but I’ll try them all eventually. I use shredded chicken from one of those store-bought roasters, or pork from a BBQ place, whatever is on hand. It takes all of 20 minutes from thinking about making them to serving. —Brian Coppola
generously filled with shredded chicken or pork
large roasted red pepper (pat dry from jar) and large diced
red curry powder
blended Mexican cheese mixture
beans and sofrito (Fillo's, see note)
In This Recipe
Pre-heat a 7-inch skillet on medium high heat. Add the diced peppers and toss occasionally to heat thoroughly.
Add the chicken. Mix and continue to toss. As it heats up, toss in the cumin, chili pepper, and curry powder. Blend well and continue to heat for about 3 minutes. Lower the heat to medium.
Add the beans and sofrito mix, blend well and remove from the heat. Stir for a minute or so and reserve in a bowl or dish.
Wipe out the pan and re-heat the pan on medium.
Add 1 T butter, and just as it ends melting, lay in the tortilla. Watch it carefully. When it is lightly browned, flip it over and immediate add half the cheese, half the meat/bean mixture. Cover with a plate or a cutting board. Figure out how much time it takes to just brown the bottom. For me, it’s a count of 15 (and 20 is too long).
Uncover. Use a spatula to fold it in half. Press and remove to a plate. Cut into thirds, top with sour cream.