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Southwest Ranch Taco Cone Appetizer
Ingredients
- 12 6” corn tortillas
- 1/2 pound of boneless, skin off chicken breast or thigh
- 1 red pepper thinly sliced
- 1 avocado cut in chunks
- 2 cups torn romaine
- 6 – 8 oz Shirlie Jayne’s Southwest Ranch salad dressing
- 4 oz. vegetable oil, divided
- 1 tsp. Shirlie Jayne’s Savory Everyday Seasoning
How to Prepare
- Put 2 Tbsp. oil in a skillet on high heat.
- When hot place 3 -4 tortillas in oil and lightly cook until slightly crispy on one side.
- Remove from heat and drain on paper towels.
- Take tortilla can cut through from the middle to edge and then roll into a cone shape, cooked side on the inside.
- Secure with toothpick.
- Place cones back into hot oil and cook until a bit crispy.
- Remove from heat and drain on paper towels. Keep warm.
- Add additional oil and heat on medium high.
- Season with Shirlie Jayne’s Savory Everyday Seasoning and cook in hot oil until cooked through.
- Transfer chicken to wooden cutting board and when warm cut up chicken.
- Fill cones with chicken, romaine and red pepper.
- Top with Shirlie Jayne’s Southwest Ranch salad dressing.
