|Hey there, Rachael|
Instead of taco shells, we served this tomato, onion, chicken and chipotle pepper mixture in a bowl and topped it with diced avocado and shredded cabbage. It was super tasty and really easy to make.
Side note: Have you ever read Rachael Ray’s magazine? On the back page, she always has a recipe that you can make for your dog, which I think is just the cutest thing ever. Check out these Parsley Meatloaf Sliders!
Harper and Foster, I promise that as soon as I win the lottery and have endless hours of free time, I will make you homemade puppy treats. For now, enjoy these beef snouts...
adapted from Rachael Ray
Time: 30 minutes
1 tablespoon EVOO
1 onion, sliced
1 14 1/2 ounce can diced tomatoes
1 4oz can diced green chiles
2 cloves garlic, finely chopped
1 chipotle in adobo sauce, chopped, plus 1 tsp adobo
2 cups shredded cooked chicken
1 diced avocado
1/2 cup shredded cabbage
Heat oil in a large skillet over medium-high heat.
Add onion and cook for 5 minutes.
Add tomatoes, green chiles, garlic, chipotle and adobo and cook for 10 minutes.
Add chicken and cook until heated through.
Serve with avocado, cabbage and lime wedges