Today I have another awesome Gluten Free recipe to share.
You can totally eat this even if you're not trying to avoid gluten, and you can replace everything with canned versions if you're in a rush.
But I'm pretty chill most of the time so I like to do fresh.
Anyway, you throw some tore-till-uh chips in a pan.
I did some crumbled and some whole.
Then you use this old-fashioned-learned-it-from-my-granny trick to peel your tomatoes.
Just dump some boiling water over them.
Then pull them out one at a time, slice off the ends, and the skin just slides right off.
Maybe that's common knowledge but I learned it from my Granny so it's special to me.
Anyway...so you dice up your tomato then chop up a jalapeno.
Then, since you do everything totally out of order, fry up some fajita chicken and throw it on top of your chips.
Then sprinkle you tomatoes and peppers with salt and lemon juice and stir it up.
Dump your tomato mix, black beans and whole kernel corn on top of the chicken.
Then mix up some sharp cheddar, sour cream, salt and peppah, garlic powder, cumin and paprika.
Then slap it all over the top of everything you just dumped.
And bake at 350 for about 30 minutes.
It was so good. The corn was crunchy, the chips got just slightly soggy like a crust, the tomatoes and peppers were super fresh and the cheese and sour cream got all extra creamy and bubbly.
And then there's this. In case your day wasn't already awesome, here's some bed head, purple panties and high heels.