Chevy's Fresh Mex Restaurant Recipe
5 tomatoes, cored and halved
1 jalapeno, stemmed, seeded and halved
1 yellow onion, peeled and quartered
2 tablespoons olive oil
1 tablespoon minced garlic
2 tablespoons Fuego Spice Mix
3-4 pounds cooked chicken, skinned and meat chopped
1/4 cup chopped cilantro
Preheat the broiler. Place the tomatoes and jalapeno cut side down in a baking dish. Cut one of the onion halves in half and add to the baking dish. Roast the vegetables under the broiler for 8 to 10 minutes, or until they begin to blacken. Remove from the oven and cool. Transfer the vegetables and liquid to a blender and pulse until thick and chunky.
Dice the remaining three quarters of the onion, in a large skillet, heat the olive oil over medium high heat. Add the onion and garlic, and saute for 5 minutes. Add the spice mix and saute until the chicken is heated through, stirring often. Add the tomato mixture to the skillet and deglaze, stirring and scraping the bottom of the skillet to loosen any browned bits. Add the cilantro. Bring the mixture to a simmer. Cook for 10 minutes. Remove from the heat and use as needed.
Notes: This is Chevy's classic filling used for enchiladas, burritos, tacos, quesadillas, tostadas and flautas.