You may also like
Categories:
chicken avocados red peppers red onion tomatoes tortillas pigeons black olives bunches cilantro Cheddar cheese scotch
Viewed: 92 - Published at: 4 years agoIngredients
- 3 lbs jerk chicken, boneless julienne
- 3 avocados, sliced
- 2 red peppers, julienne
- 1 red onion, sliced thin
- 2 tomatoes, sliced
- 12 tortillas
- 3 lbs pigeons, pea spread (or black beans)
- 6 ounces black olives, sliced
- 2 bunches cilantro, chopped
- 1 lb cheddar cheese, grated
- 1 scotch bonnet pepper, minced
Method
- 1.
- Spread a tortilla with about 4oz of the pigeon pea spread.
- 2.
- Sprinkle in the other vegetables (1/12 of the amount).
- 3.
- Top with the chicken (1/12).
- 4.
- Roll tightly and serve.
- Pigeon Pea Spread.
- 1 1/2 lb pigeon peas, soaked and drained.
- 4qt water.
- 4oz diced onion.
- 6oz diced tomatoes.
- 2tbsp chopped cilantro.
- TT salt and pepper.
- 1tsp cumin.
- 1tsp chili powder.
- 1.
- Combine the beans and water, bring to a boil, reduce to a simmer, and cook until tender.
- 2.
- Add the remaining ingredients and simmer for a further 10 minutes.
- 3.
- Drain the beans, reserving the liquid.
- Chill both.
- 4.
- Puree the beans adding enough of the cooking liquid to make a soft spreadable puree.
