Chicken Taco Pockets Recipe


Ingredients

1 small avocado, thinly sliced
1 1/2 tsp lemon juice
1/4 tsp salt
2 cup finely cut-up cooked chicken
1 can (4 ounces) chopped green chilies, d, rained
1 small onion, sliced and separated into ri, ngs
1 tbsp vegetable oil
1/2 tsp salt
8 pita breads( about 3 1/2 inches in, diameter)
2 cup shredded monterey jack cheese (8 ou, nces)
1 cup shredded lettuce
1/2 cup sour cream
1/2 cup taco sauce


Directions

Sprinkle avocado slices with lemon juice and 1/4 teaspoon salt. Mix
chicken, chilies, onion oil and 1/2 teaspoon salt in 1 quart
microwavable casserole. Cover tightly and microwave on high 4 to 5
minutes, stirring after 2 minutes until chicken is hot.

Split each pita halfway around edge with knife. Separate to form
pocket. Spoon about 1/4 Cup of the chicken mixture into each pita.
Top with cheese lettuce and avocado. Serve with sour cream and taco
sauce.

8 sandwiches.

From the files of Al Rice, North Pole Alaska. Feb 1994


Servings: 1 servings

 

 

Chicken Taco Pockets Recipe brought to you by Recipe Ideas


Categories: Chicken; Mexican; Poultry


The History of Recipes

Written cooking instructions as an idea can be tracked way back into the far past, in truth as far back into history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, mostly, these old recipes were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.

In an interesting twist, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated.

Later on, in The time of the romans 25BC a roman called Apicius assembled a collection of documents which described recipes enjoyed by wealthy roman citizens. In his works, he recounts how the meals were separated into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the cooks of his times made use of many different herbs, including some that we all recognise such as thyme, mint and asafoetida.

Moving our culinary historical trip onwards, we have a couple of interesting cookery books published in the fourteenth century ; a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the curry that is served today, but rather accounts of the types of food prepared by the cooks of the nobility of the period.

Later on, in the 15th century, knights returning from the crusades brought back many new foods and spices from Arab cooking, including spices like basil and coriander. These new foods and tastes created a surge in manuscripts on cooking, the majority of which are now in private cookery archives.

Over the succeeding few centuries, the upper-class families of Europe tried to serve the most extravagent banquests, and as a consequence, the best chefs and their recipe collections were highly sought after. However, it was during the 1800s that cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collating, verifying, and writing down the recipes that were being prepared for the better households.

When we get to the 20th century, cooking books are increasing in popularity as a result of more people being able to read, people having increased spare time and being a little richer.

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We hope you enjoy this Chicken Taco Pockets recipe.

 


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