CHAPTER 3 Lunch and Snacks

You can use Spicy Vegetarian Chili (see Chapter 9) in place of the beef mixture and refried bean mixture. Top the salad with chopped tomato and chunky salsa, sour cream, or more tortilla chips.

INGREDIENTS | SERVES 8

1 pound ground beef

1 (1-ounce) package taco seasoning mix

2 tablespoons vegetable oil

1 small onion, chopped

1 (16-ounce) can seasoned refried beans

2 (10-ounce) bags mixed salad greens

3 cups blue corn tortilla chips

2 cups shredded Colby cheese

Tortilla Chips

You can make your own tortilla chips. Choose flavored or plain corn or flour tortillas and cut them into wedges using a pizza cutter. Heat 2 cups of oil in a large pan over medium-high heat and fry the tortilla wedges until crisp. Drain on paper towels, sprinkle with salt and seasonings, and serve.

In a large skillet, cook ground beef with taco seasoning mix according to package directions. Pour ground beef mixture into a large bowl.
In the same skillet, heat oil over medium heat. Cook onion, stirring frequently, until tender, about 5–6 minutes. Stir in refried beans and cook for 3–4 minutes longer, until hot. Combine refried bean mixture with ground beef mixture and set aside.
Place salad greens on plates and top with tortilla chips.
Spoon beef mixture over tortilla chips and top with shredded cheese. Serve immediately.

Steak Quesadillas

Serve these spicy little Tex-Mex sandwiches with more salsa, chopped tomato, sour cream, and guacamole, along with some fresh fruit.

INGREDIENTS | SERVES 4–6

2 cups sliced cooked Spicy Grilled Flank Steak (see Chapter 7)

¹⁄₂ cup salsa

1 (4-ounce) can diced green chilies, drained

2 cups shredded pepper jack cheese

12 (10-inch) flour tortillas

Guacamole

To make your own guacamole, combine 2 mashed avocados with ¹⁄₄ cup mayonnaise, 2 tablespoons fresh lemon or lime juice, ¹⁄₂ teaspoon salt, a dash of cayenne pepper, a dash of hot sauce, and 1 chopped tomato. Blend well and put into a small bowl. Press plastic wrap onto the surface and refrigerate for 2–4 hours before serving.

Slice steak across the grain and combine in medium bowl with salsa and green chilies.
Place 6 tortillas on work surface and divide steak mixture among them. Top with cheese and remaining tortillas.
Heat griddle or skillet over medium-high heat. Cook quesadillas, pressing down with spatula and turning once, until tortillas begin to brown and cheese melts, about 4–7 minutes. Cut into quarters and serve immediately.

Fast Chicken Fajitas

Deli chicken and coleslaw mix take a lot of prep work out of this recipe. Instead of deli chicken, you can use stir-fry chicken strips—stir-fry the chicken strips with the lime juice and paprika until they turn white and are nearly cooked through. If you like, top each fajita with shredded cheese before rolling it up.

INGREDIENTS | SERVES 6

1 tablespoon vegetable oil

¹⁄₂ teaspoon chili powder

1 cup cooked deli chicken, shredded

1 tablespoon lime juice

1 cup packaged coleslaw mix

¹⁄₂ teaspoon salt

1 tablespoon apple juice

¹⁄₂ cup canned black beans, drained

6 tortilla wraps

Fantastic Fajitas

Originally conceived of as a creative way to add extra flavor to a tough cut of beef, fajitas are now one of the most popular items on Mexican restaurant menus. Traditionally, fajitas are made with skirt steak. In this recipe the beef is replaced with chicken from the delicatessen.

Heat the vegetable oil in a skillet over medium-high heat. Stir in the chili powder. Add the deli chicken and cook for a minute, stirring to heat through. Stir in the lime juice while cooking the chicken.
Add the packaged coleslaw mix. Stir in the salt. Cook, stirring frequently, until the packaged coleslaw mix is heated through (1–2 minutes). Splash with the apple juice while cooking.
Stir in the black beans. Cook briefly, stirring to mix everything together.
Lay a tortilla wrap in front of you. Spoon one-sixth of the chicken and bean mixture in the center of the tortilla wrap, taking care not to come too close to the edges. Fold in the left and right sides and roll up the wrap. Repeat with the remainder of the tortillas. Serve immediately.

Easy Enchiladas

Preparing enchiladas in the microwave instead of baking them in the oven substantially reduces the cooking time. To speed things up even further, use leftover cooked ground beef and reheat in the microwave.

INGREDIENTS | SERVES 4

1 cup ground beef

¹⁄₄ teaspoon ground cumin

¹⁄₄ teaspoon salt, or to taste

¹⁄₈ teaspoon black pepper, or to taste

8 corn tortillas

2 cups store-bought enchilada sauce

1 cup shredded Cheddar cheese

In a bowl, season the ground beef with the cumin, salt, and pepper, using your fingers to mix it in. Let the ground beef stand while you are preparing the tortillas and sauce.
Place the corn tortillas on a microwave-safe plate. Microwave on high heat for 30 seconds, and then for 10 seconds at a time until the tortillas look slightly dried out and are cooked. Dip each of the tortillas into the enchilada sauce, letting the excess sauce drip off.
Place the ground beef into a 1-quart microwave-safe casserole dish, using your fingers to crumble it in. Microwave on high heat for 2 minutes. Stir and cook for another 2–3 minutes, until the ground beef is cooked through. Remove from the microwave and drain off the fat. Stir in ¹⁄₂ cup leftover enchilada sauce and cook for another minute.
Lay a tortilla flat and spoon a portion of the meat and sauce mixture in the lower half of the tortilla. Roll up the tortilla and place in a shallow, microwave-safe 9″ × 13″ baking dish. Continue with the remainder of the tortillas. Spoon any leftover enchilada sauce on top. Sprinkle with the cheese.
Microwave on high heat for 5 minutes, or until the cheese is melted and everything is cooked through. Let stand for 5 minutes before serving.

Chicken Fried Rice

If you don’t have leftover cooked chicken and rice, you can get some cooked chicken from your local deli and purchase cooked rice from any Chinese takeout place.

INGREDIENTS | SERVES 4

2 cooked Herbed Chicken Breasts (see Chapter 6)

2 tablespoons olive oil

2 cups cooked Jasmati rice

1 cup frozen sugar snap peas, thawed and drained

¹⁄₃ cup apricot jam

2 tablespoons soy sauce

¹⁄₄ cup water

Remove cooked meat from chicken; discard skin and bones. Cut chicken into 1-inch pieces.
Heat olive oil in wok or heavy skillet. Add chicken and rice; stir-fry for 4–5 minutes until heated, stirring gently to separate rice grains.
Add peas, jam, soy sauce, and water and stir-fry for 4–5 minutes longer, until peas are hot and flavors are blended. Serve immediately.

Turkey Pizza

Pizza is fun to make at home. Use your family’s favorite foods and flavors to create your own specialty. This one is a variation of the classic ham and pineapple pizza.

INGREDIENTS | SERVES 4

1 (12- or 14-inch) Boboli pizza crust

1 cup pizza sauce

4 cooked turkey cutlets

1 (8-ounce) can pineapple tidbits, drained

1¹⁄₂ cups shredded Swiss cheese

Pizza Crusts

There are lots of places to buy pizza crust. The deli department at your local grocery store has Boboli pizza crusts, focaccia, thin prebaked pizza crusts, and refrigerated pizza dough. You can even buy pizza dough from your local pizza parlor; roll it out, bake for a few minutes at 400°F, and then freeze for later use.

Preheat oven to 400°F. Place pizza crust on a large cookie sheet and spread with pizza sauce. Cut turkey cutlets into thin strips and arrange on pizza sauce along with well-drained pineapple tidbits. Sprinkle with cheese.
Bake pizza for 15–20 minutes, or until pizza is hot and cheese is melted and beginning to brown. Let stand for 5 minutes, and then serve.

Spicy Veggie Pizza

Boboli pizza crusts are available in any deli, and you can usually find plain pizza crusts there too. This easy pizza is delicious served with some deli fruit salad and cold milk.

INGREDIENTS | SERVES 4

2 cups marinated deli vegetables

1 (12- or 14-inch) Boboli pizza crust

1 (10-ounce) container garlic and herb cream cheese

1 cup shredded provolone cheese

¹⁄₂ cup grated Parmesan cheese

Make Your Own Pizza Crust

Make your own crust by combining 2 cups flour, 1 cup cornmeal, 3 tablespoons oil, 1 (0.75-ounce) package yeast, and 1¹⁄₃ cups water in a bowl. Knead thoroughly, let rise, punch down, divide in half, and roll out. Prebake the crust at 400°F for 8–10 minutes; then cool, wrap well, and freeze until ready to use.

Preheat oven to 400°F. Chop the marinated vegetables into smaller pieces and place in saucepan with the marinade. Bring to a simmer over medium heat; simmer for 3–4 minutes, until vegetables are tender. Drain thoroughly.
Place pizza crust on a cookie sheet and spread with the cream cheese. Arrange drained vegetables on top and sprinkle with provolone and Parmesan cheeses. Bake for 15–18 minutes, until crust is hot and crisp and cheese is melted and begins to brown.

Roast Beef Calzones

Calzones are a baked Italian sandwich, usually made with pizza dough. This version, made with pie crusts, is more delicate and flaky.

INGREDIENTS | SERVES 6

1 (14-ounce) package refrigerated pie crusts

1 (7-ounce) can artichoke hearts, drained

2 cups chopped deli roast beef

1¹⁄₂ cups diced Swiss cheese

¹⁄₃ cup sour cream

Preheat oven to 400°F. Let pie crusts stand at room temperature while preparing filling.
Drain artichoke hearts, place on paper towels to drain further, and then cut into smaller pieces. In medium bowl, combine artichoke hearts, chopped beef, cheese, and sour cream and mix gently.
Place pie crusts on cookie sheet, placing the edges in the center of the cookie sheet, about 1 inch apart, and letting the excess hang beyond the cookie sheet. Divide filling between pie crusts, placing on one half of each crust and leaving a 1-inch border. Fold the unfilled half of the pie crust (the part hanging beyond the cookie sheet) over the filling to form a half-moon shape. Press edges with a fork to firmly seal. Cut decorative shapes out of the top of each crust. Discard excess crust.
Bake for 18–24 minutes, until crust is golden brown and crisp and filling is hot. Let stand for 5 minutes, and then cut into wedges to serve.

Asian Beef Rolls

This cold entrée wraps tender roast beef around crunchy coleslaw mix seasoned with Asian ingredients. Yum!

INGREDIENTS | SERVES 6

3 tablespoons hoisin sauce

¹⁄₄ cup plum sauce

1¹⁄₂ cups coleslaw mix

¹⁄₄ cup chopped green onion

6 slices cooked deli roast beef

Menu Suggestion

These spicy and crunchy rolls are delicious paired with cold pea soup and Pumpkin Bread (see Chapter 2) for lunch on the porch on a hot summer day.

In medium bowl, combine hoisin sauce and plum sauce and mix well. Stir in coleslaw mix and green onion and mix gently.
Place roast beef slices on work surface and divide coleslaw mixture among them. Roll up beef slices, enclosing filling. Serve immediately, or cover and refrigerate up to 8 hours before serving.

Hummus

Roasting garlic usually takes about 35–40 minutes in a hot oven. But you can sauté the cloves in oil on the stovetop for just about 10 minutes. The cloves will become sweet and nutty-tasting.

INGREDIENTS | YIELDS 2 CUPS

4 cloves garlic

2 tablespoons olive oil

1 (15-ounce) can garbanzo beans, drained

¹⁄₄ cup tahini

2 tablespoons lemon juice

¹⁄₄ cup sour cream

¹⁄₂ teaspoon salt

¹⁄₈ teaspoon crushed red pepper flakes

About Tahini

True hummus is made with tahini, which is a peanut butter–like paste made of ground sesame seeds. It adds a rich flavor and smooth, creamy texture to any recipe. You can make hummus without it, but do try it with tahini at least once.

Peel garlic cloves but leave whole. Place in a small heavy skillet along with olive oil over medium heat. Cook the garlic until it turns light brown, stirring frequently, for about 5–8 minutes; watch carefully. Remove from heat and let cool for 10 minutes.
Combine the garlic and oil with all remaining ingredients in a blender or food processor and blend or process until smooth. Spread on serving plate, drizzle with a bit more olive oil, and serve immediately with pita chips.

Crab Cakes

Crab cakes are a wonderful light lunch. These little cakes are creamy and crunchy. Serve them with more of the Dijon mustard/mayonnaise combo, and a few lemon wedges on the side.

INGREDIENTS | SERVES 8

1 egg

3 tablespoons Dijon mustard and mayonnaise combination (1¹⁄₂ tablespoons mustard and 1¹⁄₂ tablespoons mayonnaise mixed, or adjust proportions to taste)

¹⁄₂ teaspoon salt

¹⁄₂ teaspoon Old Bay seasoning

¹⁄₈ teaspoon white pepper

8 round buttery crackers, crushed

1 pound lump crabmeat, picked over

4 tablespoons olive oil

Using Canned Crabmeat

You can substitute canned crabmeat for the lump crabmeat. Two 8-ounce cans, well drained, will equal about a pound of lump crabmeat. Taste a bit of the crabmeat; if it tastes salty, rinse it briefly under cold water and drain well again before using in the recipe.

In medium bowl, combine egg, mustard/mayonnaise combo, salt, Old Bay seasoning, pepper, and cracker crumbs; mix well. Let stand for 5 minutes.
Meanwhile, carefully pick over the crabmeat, removing any cartilage or bits of shell. Add crabmeat to cracker-crumb mixture and mix gently but thoroughly.
Using a ¹⁄₄-cup measure, scoop out some crab mixture and press into a small cake on waxed paper. When crab cakes are all formed, place in freezer for 5 minutes.
Heat olive oil in nonstick skillet and sauté crab cakes, turning once, until they are golden brown, about 3–4 minutes per side. Serve immediately.

Southwest Potato Salad

If you like your food extra spicy, use more chili powder or add more jalapeño peppers. If you’re really brave, try habanero peppers!

INGREDIENTS | SERVES 8

1 quart deli potato salad

1 tablespoon chili powder

2 red bell peppers, chopped

1 pint cherry or grape tomatoes

1 jalapeño pepper, minced

2 cups canned corn, drained

Place potato salad in serving bowl and sprinkle evenly with chili powder. Add remaining ingredients and gently stir to mix thoroughly. Serve immediately, or cover and chill for 1–2 hours to blend flavors.

Dress Up Potato Salad

It’s easy to dress up plain potato salad. To make a curried potato salad, mix curry powder with chutney and stir into potato salad along with sliced green onions and sliced celery. For an all-American potato salad, add grape tomatoes, some chopped dill pickles, and some yellow mustard.

Shrimp-Filled Avocados

For a more attractive presentation, sprinkle a bit of extra lime juice on the avocados to prevent discoloration, and serve the shrimp-stuffed avocados on a bed of lettuce leaves.

INGREDIENTS | SERVES 4

2 cups cooked shrimp

1 cup drained pineapple bits

2 tablespoons reserved pineapple juice

1 tablespoon lime juice

2 tablespoons natural plain yogurt

2 green onions, finely chopped

¹⁄₂ teaspoon crushed red pepper, or to taste

Salt, to taste

4 avocados, peeled

Amazing Avocados

Its buttery flesh leads many people to mistake the avocado for a vegetable, but it is actually a type of fruit. Avocado leads all other fruits in protein content, and is a good source of vitamin E. An avocado filled with shellfish, or cottage or ricotta cheese, makes a quick and healthy midday meal. Just don’t get carried away—a single avocado has more than 300 calories.

In a large bowl, combine the shrimp, pineapple, reserved pineapple juice, lime juice, yogurt, green onions, crushed red pepper, and salt. Stir to mix well.
Cut the avocados in half lengthwise, removing the pit in the middle.
Fill the avocados with the shrimp mixture and serve.

Greek Pita Pockets with Tzatziki

A popular Greek dip, tzatziki also makes a satisfying sandwich filling. To turn this recipe into an appetizer, simply cut each pita round into eight equal wedges and bake at 250˚F until crisp. Spread the dip on the pita wedges.

INGREDIENTS | SERVES 8

1 English cucumber

1¹⁄₂ teaspoons virgin olive oil

1¹⁄₂ teaspoons lemon juice

1 cup plain low-fat yogurt

2 tablespoons chopped red onion

¹⁄₂ teaspoon garlic salt

Freshly ground black pepper, to taste

8 pita wraps

Choosing Olive Oil

Virgin olive oils are the best choice in recipes where the dressing isn’t being heated, such as in this recipe. Either the virgin or extra-virgin variety of olive oil can be used, although extra-virgin olive oil has less acidity and a better flavor. Pure olive oil (also simply called olive oil) has a higher smoke point than virgin oils—use it in stir-fries or whenever the oil is going to be heated.

Peel and grate the cucumber until you have ¹⁄₂ cup. Thinly slice the remainder of the cucumber and set aside.
In a small bowl, stir the olive oil and lemon juice into the yogurt. Stir in the chopped red onion, garlic salt, grated cucumber. Taste and season with pepper.
Lay out a pita wrap in front of you. Spread up to 2 tablespoons tzatziki over the inside of the wrap. Lay a few cucumber slices on top and roll up the wrap.
Continue with the remainder of the pita wraps.

Easy Skillet Zucchini Quiche

Removing the crust from a standard quiche recipe substantially reduces the time it takes to make. On days when you do have a bit more time, feel free to bake the quiche instead of broiling it—after combining the ingredients in the bowl, bake at 325˚F for 30 minutes, or until the quiche has set.

INGREDIENTS | SERVES 4

4 eggs

¹⁄₂ teaspoon salt, or to taste

Black pepper, to taste

¹⁄₄ teaspoon dried oregano, or to taste

1 teaspoon onion powder

2 ounces canned sliced mushrooms

1 tomato, diced

¹⁄₂ cup grated Swiss cheese

¹⁄₄ cup grated mild Cheddar cheese

1 tablespoon margarine

1¹⁄₂ cups chopped zucchini, fresh or frozen

Preheat the broiler.
In a medium bowl, lightly beat the eggs with the salt, pepper, dried oregano, and onion powder. Stir in the mushrooms, tomato, and cheeses.
Melt the margarine in a heavy skillet over medium heat. Add the chopped zucchini and sauté for 2–3 minutes, until the zucchini turns dark green.
Pour the egg and cheese mixture into the skillet, stirring to mix it in with the zucchini. Cook for 7–8 minutes, until the cheese is melted and the quiche is cooked through but still moist on top.
Place the skillet under the broiler. Cook until the top has set but has not yet browned. Serve immediately.

Indonesian-Style Potato Salad

The Indonesian version of potato salad, gado gado salad, is a popular restaurant dish. This simplified version is perfect for busy weekdays during the summer months.

INGREDIENTS | SERVES 3

¹⁄₂ cup coconut milk

¹⁄₂ cup peanut butter

2 tablespoons lime juice

1 tablespoon soy sauce

1 tablespoon fish sauce

1 garlic clove, minced

¹⁄₂ teaspoon red pepper flakes, or to taste

2 leftover cooked potatoes, cut into chunks

3¹⁄₂ cups packaged salad greens

3 leftover hard-boiled eggs, peeled and sliced

Make-Ahead Gado Gado Salad

If you’re planning to prepare a potato salad for a picnic or other outdoor gathering, you may want to do as much work as possible ahead of time. In the case of this salad, the hard-boiled eggs can be prepared up to 5 days ahead of time, while the peanut sauce can be made up to 3 days ahead of time. Shell the eggs, assemble the salad, and garnish with the peanut sauce just before serving (thin the sauce with a bit of water if needed).

In a small saucepan, heat the coconut milk. Stir in the peanut butter, lime juice, soy sauce, fish sauce, garlic, and red pepper flakes.
Heat, stirring occasionally, until the peanut butter is melted and the ingredients combine.
While the sauce is heating, assemble the salad ingredients on a large serving platter, with the potatoes on the outside, the greens on the inside, and the hard-boiled eggs on top.
Pour the peanut sauce over the salad. Serve immediately.

Veggie-Loaded Salad Rolls

Feel free to use Asian rice paper wrappers instead of tortilla wrappers to make the salad rolls if desired. Thai basil leaves can be found in the produce section of many supermarkets, or you can use regular basil.

INGREDIENTS | SERVES 8

¹⁄₃ cup soy sauce

1 tablespoon white vinegar

1 tablespoon granulated sugar

1 teaspoon bottled minced garlic

1 tablespoon bottled chopped jalapeño peppers

1¹⁄₂ cups packaged salad greens

1 cup cooked shrimp

¹⁄₄ cup chopped fresh Thai basil leaves

8 vegetable-flavored tortilla wrappers

In a small bowl, stir together the soy sauce, vinegar, sugar, garlic, and jalapeño peppers.
In a separate bowl, stir together the salad greens, cooked shrimp, and basil leaves.
Lay a tortilla wrapper on a cutting board in front of you. Place about ¹⁄₄ cup of the shrimp and salad mix on the bottom half of the wrapper, being careful not to come too close to the edges.
Roll up the wrapper like a taco, tucking in the sides. Continue filling and rolling up the remainder of the wrappers.
Serve the rolls cold with the soy dipping sauce.

No-Cook Spring Rolls

These rolls are incredibly easy to make—the secret is rice paper wrappers, which only need to be briefly dipped in warm water before using. You’ll find them in the refrigerated section of many local supermarkets.

INGREDIENTS | SERVES 8

8 rice paper wrappers

2 cups packaged coleslaw mix

¹⁄₄ cup hoisin sauce

1 teaspoon lime juice

1¹⁄₂ tablespoons water

¹⁄₈ teaspoon garlic powder, or to taste

¹⁄₄ teaspoon red pepper flakes, or to taste

1 tablespoon chopped peanuts

Substitutes for Rice Paper Wrappers

The beauty of rice paper wrappers is that once the wrapper is softened in water, it can be filled and served without any further cooking. While spring roll wrappers or even phyllo dough can be used as a substitute for rice paper wrappers, the rolls will then need to be fried after they are filled. If you’re looking for a quick and easy no-cook substitute for rice paper wrappers, one option is to use a tortilla wrapper—try using one of the flavored wraps, such as spinach or roasted red pepper.

Carefully dip each rice paper wrapper in a small bowl filled with warm water to moisten (about 20 seconds).
Lay the wrapper on a cutting board in front of you. Place about ¹⁄₄ cup of the packaged coleslaw mix on the bottom half of the wrapper, being careful not to come too close to the edges.
Roll up the wrapper like a taco, tucking in the sides. Continue filling and rolling up the remainder of the rice paper wrappers.
In a small bowl, stir together the hoisin sauce, lime juice, water, garlic powder, and red pepper flakes. Garnish the dip with the chopped peanuts.
Serve the rolls cold with the hoisin dip.

Basic Guacamole

Salsa takes the work out of dicing tomatoes, while bottled jalapeño peppers replace fresh chili peppers in this simple guacamole recipe. If you wish, you can increase the heat by mixing in 1 teaspoon of chili powder.

INGREDIENTS | SERVES 4

3 avocados

²⁄₃ cup salsa

1 tablespoon bottled chopped jalapeño peppers

2 tablespoons finely chopped cilantro, or to taste

1 tablespoon lemon juice

1 (6-ounce) bag tortilla chips

Peel the avocados. With a knife, cut the avocados in half and remove the round pit in the middle. Place the pitted avocados in a medium bowl and mash with a fork or potato masher.
In a medium bowl, stir together the remaining ingredients except for the chips. Add the mashed avocado, stirring to mix it in. If the guacamole is too chunky, mash a bit more.
Serve the guacamole with tortilla chips.

Peanut Butter and Banana Wrap

Prepare this quick and easy wrap first thing in the morning. If prepared the night before, it is going to be soggy!

INGREDIENTS | SERVES 1

1 whole wheat wrap

2 tablespoons peanut butter

2 teaspoons honey

Small ripe banana

A High-Energy Way to Start the Day

A whole wheat wrap, peanut butter, and banana hits all of those necessary groups of food first thing in the morning. Those first few classes of the day will have students’ ultimate concentration! Whole wheat bread or a whole wheat roll can always be interchanged with the wrap.

Spread peanut butter and honey onto wrap.
Mash banana. Spread onto wrap.
Pull up one side of the wrap about ¹⁄₃ of the way and fold over.
Wrap both sides in, and close the top. Serve immediately.

Soft Tacos with Spicy Chicken Breast

Chopping the vegetables is what takes time for this recipe. Use precut veggies from the salad bar where possible as a timesaver.

INGREDIENTS | SERVES 2

2 (6-ounce) skinless, boneless chicken breast halves

1/4 teaspoon garlic salt, or to taste

1/4 teaspoon cayenne pepper, or to taste

1 tablespoon vegetable oil

³⁄₄ cup salsa, divided

1 tablespoon chopped cilantro, plus extra for garnish

2 (8-inch) tortillas

¹⁄₄ cup shredded pepper jack cheese

¹⁄₄ cup seeded and diced tomato

¹⁄₂ cup shredded romaine lettuce leaves

¹⁄₃ cup diced avocado

¹⁄₄ cup sour cream

How Much Spice Is Spicy?

The definition of spicy is a very personal preference. When preparing and serving spicy dishes, it’s best to prepare the dish at a moderate spiciness and serve salsas and hot sauces on the side.

Rinse the chicken under cold, running water and pat dry with paper towels. Cut the chicken across the grain into ¹⁄₂-inch strips. Season with garlic salt and cayenne.
Heat the oil in a medium-sized nonstick skillet over medium-high heat. Cook the chicken until almost done, about 5 minutes, stirring frequently. Add ¹⁄₄ cup of the salsa and stir to combine. Bring to a simmer and finish cooking the chicken, about 2–3 minutes. Remove from heat and stir in the cilantro.
To serve, place each tortilla on a serving plate. Equally divide the chicken between the tortillas. Top with equal amounts of cheese, tomato, lettuce, and avocado. Serve the remaining salsa and the sour cream on the side. Garnish with cilantro leaves.