-- Preheat broiler
-- Prepare peppers and begin to marinate; begin picadillo - 5 minutes
-- During last step of picadillo, broil peppers and warm tortillas; serve - 25 minutes
1 tablespoon extra-virgin olive oil
1 lb ground chicken
1/3 cup sliced green olives (drained)
1 1/2 cups low-sodium tomato sauce
1/3 cup pre-diced onions
1/4 cup raisins
1 tablespoon minced garlic
1/4 teaspoon cayenne pepper
4 medium flour (or corn) tortillas
1. Preheat large sauté pan on medium-high 2-3 minutes.
2. Place oil in pan; swirl to coat. Add chicken; cook 5-7 minutes, stirring to crumble meat, or until meat is brown and no pink remains. Meanwhile, chop olives coarsely.
3. Stir in remaining ingredients; cook 6-8 minutes, stirring occasionally, or until flavors are blended and mixture is thoroughly heated. Meanwhile, wrap tortillas in paper towel and microwave on HIGH 30-45 seconds or until warm. Spoon meat into tortillas and serve.
Garlic Roasted Peppers
nonstick aluminum foil
3 medium bell peppers (green, yellow, orange, and/or red; rinsed)
2/3 cup mojo marinade
1. Place oven rack 6 inches from broiler, then preheat oven on broil. Line baking sheet with nonstick foil. Cut peppers lengthwise into quarters; remove seeds and membranes. Place peppers in medium bowl.
2. Stir mojo into peppers until evenly coated. Let stand 5 minutes, turning occasionally, to marinate. NOTE: The peppers can be marinated overnight for more flavor; just place in a large zip-top bag and refrigerate.
3. Arrange peppers in single layer on baking sheet. Pour remaining mojo over peppers; then coat top of peppers with cooking spray. Broil 3-4 minutes or until peppers begin to brown.
4. Turn peppers over; broil 3 more minutes or until tender. Serve.
Mojo [MOH-hoh] is a seasoned marinade usually with fruit juice and garlic; use on meat, seafood, or vegetables. Also, this meal is an excellent source of vitamin A and vitamin C.