Bunny Cooking

Yes, on today's episode of Cooking with the Bunny, we present a wonderful dish of mongrel roots: Epiñadas. Claiming to be an 'authentic Mexican' dish, it's quite tasty regardless of its' true origins. It originally wound up in my hands from a friend, who has since gone utterly psycho and has managed to get herself -and- her boyfriend on my 'list'. Anyway, here we go.

Basics

Water
Butter or Margarine
Spices to taste (I use two dashes of Lemon Pepper)

Ingredients

1/2 Cup - Shredded Mild Cheddar Cheese
1/2 Cup - Shredded Monteray Jack Cheese
1 Pound - Boneless Chicken Breast
1 Package - Soft Flour Tortillas (6-8)
1 Package - Rice A Roni Spanish Rice
1 14.5 Ounce Can - Diced Tomatos with Onion
3 Teaspons - Taco Spice Blend

Feeds Six, unless folks have bigger appetites. :)

Cut chicken into small strips or cubes, and saute until outer surfaces are white. Season with the taco spice blend and other spices and seasonings as desired. Following directions on the box, prepare the Rice A Roni, adding the diced tomatos as instructed. Slowly mix chedder cheese and Monteray jack cheese into the rice, blending well. Add the sauted chicken into the mix, and again blend well.

Preheat oven to 350 degrees. Add spoonfuls of the mix to the flour tortillas, creating six to eight burrito-like pieces and arrange them on a nonstick baking sheet. Bake for approximately 30 minutes, and enjoy. :)


Now if you'll excuse me, it'd dinner time. :)

(no subject)

*sigh*
On a less festive note, never having any cash (just try getting cash out of Megan, go ahead, try) means constantly being 'sirred' at the store, when my debit card is swiped.
*sigh*