Green Chile Puff
1 cup milk
3 slices bread (stale is fine)
1 small can diced green chilies
1 cup (about 4 ounces) grated mild cheese
Preheat oven to 350F. Whisk together the eggs and milk. Tear the bread into bite-size pieces and place in a 4x9 inch loaf pan or 1-quart casserole. Sprinkle the chilies and cheese on top. Pour the egg mixture over all. Poke here and there to make sure that all ingredients are moistened. Bake for 30 minutes.
1 Tbsp. olive oil
1 yellow onion
1 green bell pepper
1 red bell pepper
1/2 pound cooked chicken strips (or more if you like)
1/2 cup salsa
1 cup grated cheese
1 avocado, chopped
1/2 cup sour cream
Turn on a large burner on high heat. Place a skillet on it and add the olive oil. Allow to heat before adding anything, but if it starts to smoke, remove from heat until you're ready. Slice the onion and bell peppers into 1/2" thick strips (length doesn't matter). Place veggies in hot skillet and if chicken is still frozen add it now too. If chicken is thawed, it can be added nearer the end of cooking.
Stir fry until veggies just start to brown in places and mixture is heated through. Don't overcook -- you want the peppers to be tender-crisp. While that's cooking, place the tortillas on a plate and cover with plastic (or in a tortilla warmer) and set in microwave. Put the condiments in small bowls and set the table, keeping an eye on the chicken mixture.
As soon as stir-fry is done to your liking, turn on the microwave for 30-60 seconds. Place the hot skillet on a trivet on the table, along with the condiments. Pull the green chile dish from the oven and the tortillas from the microwave, and go eat!
Serves 3-4 adults.