Snapguide
STEPS
INGREDIENTS
1 lb Roma tomatoes quartered

1 lb Roma tomatoes quartered

Add 2 mild chile peppers

Add 2 mild chile peppers

1/2 onion roughly chopped & 2 cloves garlic, minced

1/2 onion roughly chopped & 2 cloves garlic, minced

1/4 cup chipped fresh cilantro, 1 tbsp (or your pref) lime juice, salt & pepper to taste.

1/4 cup chipped fresh cilantro, 1 tbsp (or your pref) lime juice, salt & pepper to taste.

Pulse until coarse puree. Transfer to a bowl & refrigerate until ready to use.

Pulse until coarse puree. Transfer to a bowl & refrigerate until ready to use.

Yummy!!

Yummy!!

Put chicken thighs in Shake & Bake bag & coat well. I removed the bone & skin but you don't have to. Arrange on foil wraped cookie sheet. (forgot to take pic) bake 25 min @ 400*.

Chicken thighs after cooking 25 mins. Take thighs & slice them into strips.

Chicken thighs after cooking 25 mins. Take thighs & slice them into strips.

Heat a frying pan over medium heat &, depending on the size, add 2 tortillas at a time & cook about 10-20 seconds per side.

Heat a frying pan over medium heat &, depending on the size, add 2 tortillas at a time & cook about 10-20 seconds per side.

Layer on a flour tortilla chicken strips, with salsa & shredded lettuce. I served it with some jasmine rice. Nice light meal!

  • 8.0 Chicken thighs (I deboned & removed skin)
  • 1.0 box Pretzel Shake & Bake
  • flour tortillas
  • shredded lettuce
  • homemade salsa