Caribbean Chicken Picadillo In Tortillas

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast, diced
• olive oil, divided, as needed
• 1 cup onion, diced
• 1/2 cup bell pepper, diced
• 2 jalapenos, seeded and minced
• 1/2 cup butternut squash, diced
• 2 garlic cloves, minced
• 1 tablespoon cider vinegar
• 1 tablespoon cornstarch
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/2 cup raisins
• 1/4 cup dried coconut
• 1 cup diced tomatoes with juice, canned
• 1/2 teaspoon salt
• 1/2 cup water
• 8 (6 inch) flour tortillas
• 3 eggs
• 2 tablespoons water
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon nutmeg
• 1/2 cup sour cream
• 1/2 teaspoon curry powder, sweet or mild
• 1/8 teaspoon cayenne pepper
• 2 tablespoons fresh cilantro, minced

Recipe

• 1 dice all vegetables and divide as follows; in one bowl place onions, garlic, bell peppers, jalapenos, & butternut squash. in second bowl place raisins, coconut, and tomatoes. note; all vegetables and chicken should be similar in size to help the dish cook evenly.
• 2 in a small bowl stir together vinegar, cornstarch, cinnamon, & nutmeg.
• 3 make spicy curry dip. mix all ingredients together and chill until ready to serve.
• 4 in large skillet place 1 t olive oil and heat pan. add chicken pieces and stir until done.
• 5 add bowl of vegetables containing onions, garlic, jalapenos, & butternut squash. stir in & cook until vegetables are tender.
• 6 add the vinegar/ cornstarch/ spice mixture & stir until all ingredients are well coated.
• 7 add bowl of ingredients containing raisins, coconut, & tomatoes.
• 8 add water & salt. cook until thickened. remove from heat.
• 9 in bowl beat together eggs, 2 t water, cayenne & a generous grating of nutmeg. pour into a shallow bowl that will accommodate the flour tortillas for soaking. add 2 of the flour tortillas and turn to coat with egg mixture. let them rest in bowl. as you use one replace it with a new tortilla in the egg mixture.
• 10 heat large skillet and add 1t oil. (note; i used an electric skillet so i could do 2 at a time.) place egg coated tortilla in pan and cook on one side until lightly browned. turn over and add ½ cup of the meat & vegetable mixture to center of tortilla in a lengthwise pattern. fold two sides in and press down with spatula. cook until bottom is golden brown, then turn to do the other side. remove to rectangular pan & place in warm oven while you complete the rest of the tortillas. replace the 1 t oil as needed. i found i needed very little using a nonstick pan.
• 11 serve with a dollop of the curry dip on top. garnish with a sprinkling of cilantro leaves on top of the dip for presentation.